Skip to main content

Thanksgiving recipes for Pumpkin Pie & Cranberries--printable!

If you'd rather read a printed recipe than watch a video, here are my recent recipes for Better than Grandma's Pumpkin Pie and Probiotic Cranberry-Apple Relish. 

Hat tip to Dana Carpender, whose pumpkin pie recipe inspired this one. The cranberry-apple ferment is entirely my own creation. 



Pumpkin Pie--no grains, sugar or emulsifiers

Crust

2 cups shelled raw pecans

1/4 teaspoon salt

1/4 teaspoon monk fruit powder* (or 3 tablespoons sugar substitute)

4 tablespoons butter, melted

2 tablespoons water

Pumpkin Pie Filling

1 pie pumpkin

1-1/2 cups half and half (with no thickeners)

3 eggs

3-4 teaspoons monk fruit powder* (or 3/4 cup sugar substitute)

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

  1. Preheat the oven to 350F.
  2. Stab the top of the pumpkin all the way through the flesh in a few places at the top.
  3. Place the pumpkin on a cookie sheet and bake for 1 hour. Let cool.
  4. While the pumpkin is baking, put the pecans in a food processor with the S blade and run until they are finely chopped.
  5. Add the sweetener, butter and water and pulse. The result should be soft and sticky.
  6. Butter a 10-inch pie dish. Press the pecan mixture into it to form a pie crust with an even thickness.
  7. Bake the crust for 18 minutes at 350F. Let cool.
  8. Once the pumpkin is baked and cooled, cut off the top and scoop out the seeds and stringy parts. If the pumpkin is too hard, put it back in the oven for 20-30 minutes.
  9. Cut the pumpkin in half and peel off the skin. Cut the flesh into big chunks and put them in a flat-bottomed pan.
  10. Mash the pumpkin with a potato masher until it's pureed. Set aside. 
  11. Set the oven to 425F. 
  12. Combine scant 2 cups pureed pumpkin, half and half, eggs, sweetener, salt and spice in a bowl and gently stir until well mixed. Pour into the prebaked and cooled pie crust. 
  13. Bake for 15 minutes, lower the oven to 350F, and bake for another 45 minutes. 

Carbs: 10g net per 1/8 pie serving

Video here: https://www.youtube.com/shorts/iJVyiVIAfUY

*Monk fruit powder is several times sweeter than sugar, hence the small amount compared to other sweeteners. 

Cranberry-apple fermented relish

2 apples (sweet, not cooking apples), peeled and cored

1 cup cranberries, fresh or thawed

1 stalk celery

Filtered water (a few cups) (the chlorine in tap water can kill the probiotics)

2 capsules Biotiquest Ideal Immunity probiotics

Special equipment

Food processor with S and slicing blades

Canning funnel

quart-size jar and lid (regular lid is OK)

fermentation device (I use a seedling mat and kitchen towels)

fermentation weight

Small bowl or container the quart jar can sit in

  1. Thinly slice the apples in the food processor.
  2. Run the celery through the food processor with the same slicing blade. Put the apples and celery in a large bowl.
  3. Rinse the cranberries, put the S blade in the food processor and chop them fine. Add them to the bowl. 
  4. Gently mix the cranberries, celery and apples together. Transfer them to the quart jar through the canning funnel.
  5. Open two probiotics capsules and empty the contents into the jar. 
  6. Add filtered water to the jar until it's about an inch from the top. 
  7. Put the fermentation weight in the jar and press it down until it's below the rim. 
  8. Put the lid on loosely.
  9. Set the seedling mat to 95F. Put the small bowl on the seedling mat, then put the quart jar in the bowl (the bowl is there to catch any liquid that leaks out). Wedge the sensor (the clear, round plastic thing connected to the seedling mat with a cord) under the bowl, with the cord side up. Drape the kitchen towels over the whole setup to help contain the heat from the seedling mat. If the seedling mat is not getting up to temperature within an hour, put a large piece of styrofoam or some thick, folded towels under it. 
  10. Ferment for 2-3 days. Refrigerate.

 Video here: https://youtu.be/pqIm261UMec?si=hkZDQG65uRZ9El1U



Labels:

Comments

Post a Comment

Popular posts from this blog

Dana Carpender's Podcast; Dr. Davis on YouTube; Labor Day Sales

Dana Carpender, who's written several recipe books and other works on low-carb, has a podcast and is still writing articles at carbsmart.com. She's a terrific writer and amateur researcher (otherwise known as reading , as Jimmy Dore jokes ). I use her book 500 Low-Carb Recipes all the time and I'm looking forward to hearing more from her. I've embedded her podcast on my blog (click on the three lines at the top right if you don't see it, or go to Spotify or other podcast source if you're getting this by email). Carbsmart.com doesn't seem to have a blog feed, so if you want to see the latest posts there, you can sign up for notifications at their site. Dr. Davis has been putting a lot more videos on YouTube, so I've added his channel to the lineup. Click on the three lines on my blog if you don't see it, or go to his channel here .  * * * * * Primal Kitchen is having a Labor Day sale-- 20% off everything. They sell high quality collagen powder, con...
1 comment
Read more

Fermented bread and butter pickle recipe ft. L. Plantarum

After Dr. Davis said the other night that  L. plantarum  may reduce some of the effects of the herbicide glyphosate (which is everywhere), I'm re-running my recipe for fermented bread and butter pickles. Pickling cucumbers naturally have  L. plantarum  bacteria on them, and fermenting them with some brown sugar multiplies these bacteria. (Just don't use chlorinated water to wash them.) And if you're growing your own cucumbers, avoid spraying the fruits with  Bacillus thuringiensis , or Bt (leaves and vines are OK). It's unclear what effect a big dose of Bt would have on humans. Another benefit of DIY pickles: no emulsifiers like polysorbate 80, which is a common ingredient in pickles. If you have GI problems, it could be from emulsifiers. These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color.  Special equipment Quar...
Post a Comment
Read more

Lousy Mood? It Could be the Food

Here's a funny AMV(1) on what it's like to be depressed, apathetic and overly sensitive. Note: explicit (but funny) lyrics in the video. Hearing this song brought a startling realization: I used to be emo, but with normal clothes. Sulking, sobbing and writing poetry were my hobbies. When I was a kid, my mother said that she wouldn't know what to do to punish me if I had done something wrong. And yet things got worse. Over a two-week period in 1996, my best friend moved away, I lost my job and broke up with my boyfriend. I lost my appetite and lived on a daily bagel, cream cheese and a Coke for the next few months. I had tried counseling, and didn't find it helpful; in fact, I found reviving painful memories was pointless. Not thinking about them, on the other hand, worked wonders. Later on, so did studying philosophy and learning to think through emotions instead of just riding through them. But what's blown away all the techniques is diet. Since I s...
6 comments
Read more