Pecan-Pumpkin Pie for Lymies!

This Thanksgiving, I was a little sad because I've been on the Lyme Solution Diet for roughly 6 months. I've had a lot of trouble with it, so I've basically been eating the same boring (but healthy) meal every single night.

The Lyme Solution Diet is a diet that allows your body to be rid of all inflammation. How awesome is that? After a while, you should be able to add more things back into your diet and continue to have zero inflammation. The only problem with me is - I haven't been able to add anything back into my diet without being inflamed.

So, for the past week or so, I've been rolling my eyes at inflammation. I'd rather be able to eat a little bit more (while avoiding the important things) and deal with lots of pain for a little while, than be painless, but still lethargic and trapped on the same boring daily meal of brussels sprouts, carrots, broccoli, beans, eggs, and an apple - every single day.

Yesterday was no exception. After all, it was Thanksgiving! According to the Lyme Solution Diet, I am allowed to try pumpkin at this point - I just never had the opportunity. So I decided to make a pumpkin pie + add fresh pecans from the Gulf Coast in Alabama that we scooped up on our recent visit to the beach.

Anyway, let's get down to business. This pie was DELICIOUS. I haven't experienced any adverse reactions and have shared it with my "healthy" (as in "not sick") friends who have agreed that it is - indeed - delicious (and they had a "normal" pumpkin pie of their own to compare it to). It's moist, rich, and absolutely perfect.
The holiday season isn't over yet, so there's still time to bake this delicious treat for yourself or a loved one with dietary restrictions!

Also, if you live near Whole Foods or Earth Fare, pick up a can (or order it online) of Farmer's Market brand organic pumpkin. Or - if you happen to have a real pumpkin, you'll need about 15oz scooped out.

INGREDIENTS & RECIPE:

- 1 15oz can Farmer's Market organic pumpkin - 3/4 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp ground cloves - 1/2 tsp salt - 2 eggs, slightly beaten - 14oz sweetened condensed milk replacement:

- 6 cups of unsweetened original flavor almond milk - 3/4 cup of agave nectar In sauce pan, combine almond milk and agave.  Warm mixture over medium-low heat until mix begins to bubble. Reduce heat to simmer, mixing continuously until sauce is reduced to ½, is slightly golden and is the consistency of a light syrup. Cool to room temperature.

- 1 9" gluten-free deep dish pie shell

- 2 cups rice, almond, or coconut flour - 1 tsp sea salt - 1/4 cup cold water - 3/4 cup solid vegetable shortening (not margarine!)

Combine the flour and salt. Take about 1/3 cup of the flour and mix it together with the cold water. Cut the vegetable shortening into the remaining flour until crumbly. Add the flour and water and mix just until a dough is formed. Roll onto a lightly floured surface to about a 1/4 inch thickness. Roll to a 1/8-inch thickness and gently press into a pie tin.

* Egg alergy? Replace the 2 eggs with a whole ripe banana (mashed up) -
(OR - 1/2 cup of applesauce)
+ 1/2 teaspoon of baking powder.

DIRECTIONS

Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly, just until thoroughly mixed. Pour into pie shell. Decorate with freshly cracked pecans. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 32-40 minutes. Remove pie and allow time to cool.

*Tip: After 32 minutes at 350 degrees, perform a "pumpkin pie doneness test" by inserting a knife into the pie (but NOT in the center of the pie...insert the knife about 1 1/2 inches away form the center.) Pumpkin Pie is done when the knife comes out clean. As the pie cools on the wire rack, it will continue to bake the center. That is why it is not recommended to conduct the test at the center of the pie.

Let me know how it turns out!

Remember - feel free to purchase a pre-made gluten-free pie shell.
I don't think there is any such thing as a pre-made sweetened condensed milk replacement, though.

Thanks for stopping by.
Hope you enjoy!