Pumpkin Custard Pie {Paleo, Low Carb, Gluten Free, Dairy Free}

Originally Posted at Tess and Tigerlily

Here's another pumpkin recipe! With all the pumpkin pie-eating going on around me, and all the lactose intolerance/low carb-eating going on in my body, I was once again compelled to make my own recipe that satisfied my cravings, used the ingredients I wanted to use, was easy, and tasted delicious.

This one delivers! Especially in the easy category. Most of the other custard recipes I found called for separating ingredients when mixing, and baking the ramekins in a dish surrounded by water. Sure, there are reasons for those extra measures, but this mama wants her pie NOW and she wants it EASY (insert hungry mom roar here.) Ok, so you still need to let it cool, unless you like it warm, but at least the preparation is as simple as blending the ingredients, pouring into ramekins, and baking. Done. Your turn!

Pumpkin Custard Pie
{Paleo, Low Carb, Gluten Free, Dairy Free, can be sugar free.}
Fills 4 medium/small ramekins

This recipe is basically a crust-less pumpkin pie. The ingredients are pretty darn healthy, so I didn't feel too bad about eating it for breakfast a couple times (sheepish grin). It uses pumpkin puree, coconut cream and coconut non-dairy beverage (if you aren't obsessed with coconut cream like I am, you can just sub 1 cup full fat coconut milk for the combo), and is sweetened with maple syrup. If you want a purely sugar free version, you can use stevia instead. My first version was sweetened with only stevia, but I found it lacking in the sweetness category, so I drizzled the finished product with a bit of maple syrup. It was delicious like that, but the second time around, I used maple syrup entirely.

1 cup pumpkin pruee
1/2 cup coconut cream
1/2 cup 'milk' (like coconut non-dairy beverage, almond milk, or milk if you do dairy)
2 eggs
2 tbsp maple syrup (or 8 drops liquid stevia, or a combo)
1 tsp vanilla
1 tsp pumpkin pie spice

Preheat oven to 350 degrees. Blend all ingredients together (I used a food processor) until smooth. Pour into ramekins about 2/3-3/4 full. Bake 25-30 minutes until center is firm with a slight jiggle. Let cool, and then transfer to fridge for an hour or more. When ready to serve, top with whipped coconut cream and pumpkin pie spiced pumpkin seeds.

I guarantee I'll be making this a lot over the next few months!

Pumpkin Pie Spiced Pumpkin Seeds {Low Carb, Sugar Free, Paleo}

Originally Posted at Tess And Tigerlily

'Tis the season to be tempted by EVERYTHING sweet and pumpkin-y all around me! Pumpkin goodness is everywhere, especially being a Trader Joe's employee. And since I'm now eating more of a Paleo/Low Carb diet, I'm avoiding many of these delicious temptations. However, I do allow myself tastes and samples when the chance appears.

One thing I tried was TJs new Pumpkin Spiced Pumpkin Seeds. They were sweet, candied pumpkin seeds seasoned with pumpkin pie spice. I enjoyed my small sample, but honestly, they were too sweet for my liking. I liked the concept, but I personally preferred something that would be more versatile for both sweet and savory dishes alike, as well as contain less sugar.

So I made my own version!

Pumpkin Pie Spiced Pumpkin Seeds
I tried these two ways; sweetened with powdered stevia for a totally sugar free version, and sweetened with maple syrup, and I honestly preferred the stevia version! But if you need a little extra sweetness, maple syrup is a tasty alternative as well.

1 Cup Raw Pumpkin Seeds
1 Tbsp Coconut Oil (or butter, if you do dairy)
1 Tsp Pumpkin Pie Spice
1/2 Tsp Salt
1/4 Tsp powdered Stevia (or 2 Tsp maple syrup)

Heat the oil or butter over medium heat, and then add the pumpkin seeds, stir until well-coated in oil/butter. Add your salt and pumpkin pie spice, and mix together. Toast seeds for about 5 minutes, until well-toasted (less, if you prefer softer seeds, more if you like them really crunchy.) Once toasted, remove from heat and add your powdered stevia or maple syrup, and mix. Transfer to a cookie sheet or parchment paper, spreading the seeds out in a thin layer, to cool.

November could hardly wait until they cooled down, and snacked on them warm and toasty! These make a great snack as is, and can be added as a topping for salads, soups, and desserts! I have a couple recipes I used these in that I'm looking forward to posting. Stay tuned!

Pumpkin Pie Smoothie {Paleo, Gluten Free, Dairy Free}...and starting a low carb lifestyle.

Originally posted 10/4/2014 at www.TessAndtigerlily.com

 

I know, I know, the last thing you need is ANOTHER pumpkin recipe...but I disagree! I was craving the traditional flavors of fall pumpkin in the form of a nutritious smoothie. I wanted it to be pumpkin-y, creamy, and healthy enough to eat for lunch with my daughter.

I also wanted it to be paleo, sugar free and dairy free. Ever since my naturopath informed me that my cholesterol is high, I've been much more conscious about what I'm eating. Most people (including myself) considered me a healthy eater, so it was quite the shock to hear about my rise in cholesterol! The traditional remedy that I found was a low fat diet full of diet foods and less red meat. But over the past few years, I feel like this diet has become less and less supported by science as a healthy diet.

I'm much more interested in a diet full of whole, nutritious foods. And, looking at my diet over the past couple years, I don't think red meat is the problem; I don't eat it very often. I feel like sugar, grains and carbs are more of my problem area.

My mom started eating low carb/high fat last year, based on the recommendation from her doctor to lower her cholesterol and risk of diabetes. She was shocked to get such a counterintuitive recommendation from her doctor (eat bacon to lower cholesterol...what?), but she followed his advice and both her and my step dad have had good results.

I've enjoyed eating the food she's made this past year, and the science behind it made sense. I did a little research (there are tons of websites dedicated to low carb/high fat, paleo, and keto diets. My mom recommended this one) and decided to start implementing some conscious changes.

While I'm not getting obsessive over it (especially when I eat out, or want to try a sample of something delicious at work), I'm limiting sugar, grains, and beans. I'm being conscious not to over-do it with sugar-y fruits. I'm eating more veggies in place of carbs. I'm snacking less and eating better desserts, if any.

I'm also picking my battles with dairy; the older I get, the harder some types get for me to digest. I'm tired of being stuck in the bathroom after drinking a latte! Moderate amounts of cheese, butter and yogurt are fine, but when I can, I'm opting for coconut milk and coconut cream in things that work well with them.

So that brings me back to the recipe! The paleo, gluten free, dairy free, sugar free pumpkin smoothie you can drink as a light lunch! Yes, everything is from Trader Joe's; I work there, so pretty much my entire kitchen is a Trader Joe's showroom!

Pumpkin Pie Smoothie {Paleo, Sugar Free, Gluten Free, Dairy Free}
I use coconut cream for its rich, creamy texture and healthy fats, as well as non-dairy beverage-style coconut milk in this recipe. I always have both at home because I love creating things with the stand-alone versatile coconut cream, as well as using coconut milk for drinking. But if you don't want or have both, 1 cup of full fat canned coconut milk will work just as well! I also feature chia seeds for some healthy omegas and protein, and a banana for natural sweetness.

Serves two
-1 cup (or 1 can) pumpkin puree
-1/2 cup coconut cream
-1/2 cup coconut or almond milk (or dairy, if you drink it)
-1/2 cup (about 3 large) ice cubes
-1 banana, sliced
-1 tbsp chia seeds (ground chia works best in a smoothie, but whole is fine too)
-1 tsp pumpkin pie spice
-1/2 tsp vanilla extract
-6 drops liquid stevia, or your favorite sweetener to taste

Blend all ingredients until smooth. Pour into cups, and top with chopped pecans!

Do you live a low carb/high fat or paleo lifestyle?