PKD Recipes

Ingredients Pumpkin Puree
2 C. pumpkin squash cut into inch cubes
1 C. water

Preparation
Bring squash in water to boil, reduce heat to low simmer 20 minutes then drain and puree in food processor or blender. Or roast the pumpkin, cut side down in the oven at about 350º for an hour. Scoop out the cooked flesh and puree. Pumpkin seeds can be cleaned and roasted in the oven separately for eating later.

Ingredients
1 ½ C. pumpkin puree
⅓ C. Tupelo honey or
¾ C. coconut sugar or stevia
½ tsp vanilla
1 tsp cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
(careful too much can give hallucinations.)
¼ tsp ground allspice or
1 ½ tsp pumpkin pie spice
1 C. almond milk
2 eggs or 3 Tbsp of cornstarch
Pie crust

Preparation
Preheat oven to 350º. In a food processor or blender combine pumpkin purée, honey, spices and plant milk (in batches if necessary). Pour into the pre baked pie crust and bake for 30 minutes. Let cool. I leave it in for another half hour with the heat turned off just to be sure it firms up nicely.
Serve with Rice Dream (rice milk ice cream)

Pie Crust
1 ⅓ C. spelt flour or rice flour
1 ⅓ C. olive oil
3 Tbsp almond milk, brown rice milk, or water

Preparation One Crust Pie Crust
Mix the oil and the flour in a food processor and while it is spinning, slowly add a tablespoon at a time of ice cold water or milk until it begins to form a ball. Roll it out using parchment paper. Flip it into the pie pan and bake at 350º for about 20 minutes. Either place holes in the bottom with a fork or place a piece of parchment paper over the pie crust and pour some beans to allow the crust to hold its shape. If you use parchment bake for 15 minutes, remove the beans and parchment and bake another 5 minutes until golden.