To be honest, I have never been a pumpkin pie fan, I always thought it was the worst part of Thanksgiving. I have finally come up with a pumpkin pie that I find absolutely HELLA delicious!

I have been working on this recipe for a while. The problem was the crust. When making GAPS or SCD, gluten-free, grain-free pies it is hard to get a flaky crust using only nuts, in fact all of the recipes I have come across result in a very hard crust. Finally I found the solution, raw cashew butter, it makes a great flaky crust.

This recipe is to die for. This may sound strange but it reminds me of Reese’s Peanut Butter Cups!

This recipe was originally posted on www.helladelicious.com, please enjoy :)

Step 1: Prepare Pumpkin

For the pie filling, you can use any kind of winter squash you like. Although the traditional pumpkin is pictured here, we actually use kobucha squash which is a Japanese variety. We seem to do better with these than with pumpkins and butternut squash currently on the GAPS diet.

To prepare the squash, just cut it in half, scoop out the seeds and roast it in the oven at about 400 degrees for about half an hour. Just be sure you don’t do what I did--forget it in the oven and set off the fire alarm--on Halloween Sunday to boot–although that did make the pulp SO nice and soft it easily mushed into the egg yolks.
Wonderful ! <br> <br>I love the photos too with the close up and the cat and / or mountains in the background : adds &quot;grass roots&quot; to the recipe ! <br> <br>BTW : may I use butter instead of cashew butter that we may not have in my country ?&hellip;&nbsp;
Wow that looks good!<br />And ignore kelseymh; he's just jealous. I love the out-the-window shots. ;)
You have been spending way too much time with your cool new tilt-shift lens, haven't you? :-)

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Bio: Local Food. Global Flavor. Food for roots, health, peace and community. A food oriented DIY culture.
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