Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the crust:
• 2 cups pecans 
• 1/3 cup packed light brown sugar or coconut sugar
• 4 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon 

For the filling:
• 10 ounces frozen cubed butternut squash, thawed
• 1/4 cup packed light brown sugar or coconut sugar
• 1/4 cup wildflower honey
• 2/3 cup half-and-half 
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 
• 3 eggs
• 1 tablespoon butter, melted 
• 1 teaspoon vanilla extract 

To serve:
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
6. Serve pie with dollops of whipped cream (ice cream would be good as well!).

Almond Flour Gingerbread Muffins

Cinnamon, nutmeg, and ginger. These are just a few of the things that warm my soul. Gingerbread has always been one of my holiday favorites because of how cozy it is — in flavor and scent. 

Whiffs of molasses and ginger rose from the oven, waking everyone up before the muffins were even finished baking. While they were still hot, we smeared them with butter and sipped our coffee, as if it were Saturday, before hurrying off to work to meet the real world. 

These muffins, delicate and soft, but full of warmth, made it feel like Christmas morning, even in early November. You'll know the feeling when you make these muffins, or these crispy cookies, raw bites, or even this off-beat pumpkin pie. Gingerbread brings a smile to your face. 

Paleo Gingerbread Muffins

Published November 28, 2017 by Caitlin Sherwood

Serves: 12   |    Total Time: 60 minutes

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Ingredients:

• 2 3/4 cups almond flour
• 2 tablespoons arrowroot powder
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1-1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup molasses
• 2 tablespoons maple syrup
• 1 cup canned coconut milk, full fat
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 1/4 cup butter or coconut oil, melted
• 2 large eggs
• Optional: 1/4 teaspoon finely grated orange zest
• 12 whole pecans

Directions:

1. Preheat oven to 350°F. Prepare a muffin pan with muffin liners.
2. In a medium mixing bowl, combine dry ingredients: almond flour, arrowroot powder, baking powder, salt, cinnamon, ginger, cloves, nutmeg. Whisk to remove any clumps.
3. In a separate bowl, combine wet ingredients: molasses, maple syrup, coconut milk, apple cider vinegar, vanilla, melted butter, eggs, and orange zest if using. Whisk until few clumps remain.
4. Add half of the dry mixture to the wet, and stir. Then add remaining dry mixture, and continue to stir until a loose batter forms and few to no clumps remain. Divide batter among muffin liners, filling each about 5/6 of the way full. Top each muffin with a whole pecan.
5. Bake for 25-35 minutes, or until a toothpick, when inserted into the middle of a muffin, comes out clean. Allow to cool 10 minutes before serving. Store in air tight container in fridge for up to 1 week.

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Crustless Quiche Lorraine

Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

Crustless Quiche Lorraine

Published November 2, 2017 by Caitlin Sherwood

Serves: 3-4   |    Total Time: 45 minutes

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Ingredients:

• 1/4 pound bacon
• 1/2 cup milk
• 3 eggs
• 1/4 teaspoon salt (or to your tastes)
• 1/4 teaspoon ground black pepper 
• Sprinkle ground nutmeg 
• 1/2 cup grated gruyere or white cheddar 
• 1 tablespoon fresh minced chives 

Directions:

1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.