From Scratch Pumpkin Pie with Nut Crust | BAKE WITH ME
This is truly the BEST pumpkin pie ever, it comes together easily once a few key ingredients are prepped. It's worth a little extra effort!
Nut Crust:
1 1/4 cup flour
1/2 cup nuts
1/3 cup packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
1/2 cup butter
Pumpkin Pie Filling:
3 eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 cups pureed pumpkin
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon cardamom
pinch of salt
3/4 heavy cream
3/4 half-and-half
Preheat oven 450º F. Beat eggs and sugars together. Stir in pumpkin puree, spices and salt and mix thoroughly. Stir in cream and half and half. Pour filling into prepared pie crust. Bake the pie for 8 minutes, then reduce heat to 325º F and bake another 40-45 minutes or until filling is set. Cool completely before cutting. Serve with fresh made whipped cream.
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Low Carb Pecan Nut Pie Crust Recipe
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KEY LIME PIE WITH A GINGER NUT CRUST
A sweet, ginger nut biscuit base with a tangy lime filling, topped with whipped dairy free-cream and a sprinkling of lime zest. It’s easy to make but looks rather fancy so is great for taking to dinner parties or for whipping up on a weekend as a family treat.
If you’re a fan of a fruity dessert, this one should be right up your street!
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✎ RECIPE:
INGREDIENTS:
For the biscuit crust:
300g ginger nut biscuits
120g vegan butter, melted
30g coconut oil, melted
For the lime filling:
230g dairy free cream (soya works well)
160g agave syrup
125ml fresh lime juice (approx 6 limes)**
Optional: Green food colouring or 1/2 tsp matcha powder
30g cornflour plus 30g water, mixed together
To top:
200ml dairy free cream, a whippable variety!*
Lime zest from 1 lime
Lime slices to decorate
INSTRUCTIONS:
To make the biscuit crust:
1. Pre-heat your oven to 180°C fan / 200°C conventional.
2. Line the base of a loose-bottomed 20cm / 8 inch flan tin with baking paper.
3. Blitz the ginger nut biscuits in a food processor until they are crumbs and then add the melted coconut oil and vegan butter. Blitz again to combine fully.
4. Transfer the mixture to your lined baking tin and press it onto the base and up the sides. Place your baking tin on a tray (to catch any leaking oil) and bake the biscuit crust for 12 minutes.
5. Don’t be alarmed if it looks ‘puffy’ when it comes out of the oven, it will settle and firm up as it cools.
To make the lime filling:
1. Add the cream and agave to a saucepan and whisk together over a medium heat.
2. Add the lime juice gradually, a tablespoon at a time, continually whisking to ensure it combines without curdling.
3. Once all of the lime juice is added, add the cornflour and water mixture and food colouring/matcha to the saucepan to colour the mixture green, if desired.
4. Whisk together and simmer for 5-10 minutes until thickened, stirring regularly to ensure it remains smooth. You want it to be a similar consistency/thickness to lemon curd.
5. Taste the mixture and add more agave if you prefer your lime filling to be sweeter. Don’t forget you’ll be adding whipped cream on top so you don’t want it to be too sweet - a little bit of tartness will be welcome to cut through the sweetness of the base and cream.
6. Add the warm lime filling on top of your biscuit base and put the pie in the fridge to set for at least 1 hour until completely cool and set.
7. Once your pie has set top it with whipped dairy free cream*, a sprinkling of lime zest and lime slices to decorate.
NOTES:
Vegan / Dairy Free / Egg Free / Nut Free
* If you’re in the UK, the Elmlea Plant Double Cream whips like a dream!
** Traditionally this pie is made with the juice of key limes but unless you’re lucky enough to live in Florida, normal limes will do.
Recipe inspired by: ???????? Florida, USA
Note: Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore I cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
Keto ALMOND FLOUR PIE CRUST: 5 Ingredients, Flaky & Buttery!
This low carb almond flour pie crust recipe is so easy to make. Seriously, you can make this keto pie crust in just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, paleo, and keto friendly. Plus, you can make it sweet or savory.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
???? KETO PIE CRUST INGREDIENTS:
► 2 1/2 cups Wholesome Yum Blanched Almond Flour
► 1/4 cup Besti Monk Fruit Allulose Blend (omit for savory)
► 1/4 tsp Sea salt (or 1/2 tsp for savory)
► 1/4 cup Butter
► 1 large Egg
► 1/2 tsp Vanilla extract (optional, omit for savory)
????️ PRINT FULL RECIPE + MACROS HERE:
► Almond flour pie crust recipe shown in the video:
► Coconut flour pie crust for a nut-free alternative:
???? My 2nd cookbook (The Easy Keto Carboholics’ Cookbook): ⬅ Also register here to get the bonus Keto Pie Guide! ????
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???? KETO PIE FILLING IDEAS:
► Keto Pecan Pie (YouTube video!):
► Mock Apple Pie:
► Low Carb Pumpkin Pie:
(Tell me your fave fillings below!)
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TOOLS & PRODUCTS I USE FOR LOW CARB PIE CRUST:
► Wholesome Yum Almond Flour: on Amazon OR on my website
► Besti Monk Fruit Allulose Blend: on Amazon OR on my website
► Pie pan:
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⏱️ TIMESTAMPS:
0:00 Intro
0:21 Keto pie crust ingredients
1:00 Low carb pie filling ideas
1:40 How to line the pie pan
2:46 Making the almond flour crust dough
4:02 Adding the wet ingredients
5:12 Pressing the dough into the pan
5:59 How to flute the edges
6:39 Bake the low carb pie crust
7:01 Final result
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???? ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Easy Keto App, and here on my YouTube channel.
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Halibut with Macadamia Nut Crust
Halibut with Macadamia Nut Crust
Here is our recipe for Halibut Macadamia.
We used fresh Halibut in 6-8 oz filets. We seasoned our fish with salt and pepper and then dredged in Coconut Flour, Egg and then into our crushed Macadamia Nuts. We used coconut flour to keep our recipe gluten free, but also it adds a very nice flavor to this tropical dish.
We sautéed the Halibut in a little avocado oil and butter to get the outside crust nice and browned. We then placed our fish in a 300 degree oven while we made a Beurre Blanc.
our classic beurre blanc is made with minced shallots, dry white wine, lemon juice and white wine vinegar. We reduced the liquid to 2-3 tablespoons, drained the liquid from the shallots and added 1/2 stick of butter while stirring constantly.
The fish was garnished with the beurre blanc and served.
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Gluten free and Vegan Ground Nut Pie Crust
If you’re avoiding gluten (or you’re vegan), grabbing a premade pie crust from your grocery store is usually out of the question. Besides, there is nothing quite like a homemade pie crust to use with your favorite pie recipe. This gluten-free and vegan maple pecan pie crust, inspired by Genius Kitchen, is the perfect addition to your next pie-baking adventure. And it doesn’t require a ton of prep—just a food processor, your ingredients, a glass pie pan, and a little bit of time.
Instead of the typical ingredients you’ll find in regular pie crusts, like wheat flour and butter, this recipe uses plant-based ingredients that bestow heaps of flavor to your pie crust. Of course, as the recipe name implies, you’ll use pecans and maple syrup, but you’ll also add coconut oil, vanilla, nutmeg, and brown sugar.
A pecan pie crust can be used for a pecan pie, of course, but don’t let its main ingredients limit your creativity. Pumpkin pie in a maple pecan pie crust would be incredible for your holiday dinner table. Don’t stop there! Imagine this maple pecan pie crust paired with sweet potato pie or even fruity favorites like key lime or lemon custard. Eggnog pie? Perfect fit. Really, any fruity, custardy pie would be a terrific match for this pie crust and can be served all year long.
This recipe is easy and fairly straightforward. First, you combine the coconut oil and maple syrup, then whisk in the brown sugar, vanilla, nutmeg, and water. Pulse your pecans in your food processor until finely ground and then add the maple syrup mixture to the food processor. Process the mixture for a bit—you’ll know it’s done when it starts falling from the sides of your food processor bowl. You’ll only need to scrape down once during this phase.
After your mixture is ready, all you have to do is press it evenly into your glass pie pan and bake. Of course, you’ll want to let it cool before filling it up with the contents of your amazing pie, but you can then cook your pie according to its directions and not have to worry about special conditions for your homemade pie crust. Once your dessert is complete, your family and friends will surely rave—even those who aren’t avoiding gluten or animal products.
Full Recipe:
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