Pumpkin Pie Recipe

This week has been full of surprise happenings (like Rontu getting sick), but not to full that I haven’t been able to get a craft in here and there, or a recipe. The craft in this week’s post was one that I have been brewing for a while. Once again it has to do with pipe cleaners, and Christmas (that has been kind of my obsession lately).


Bell Tree

Materials: 6 red and white pipe cleaners, approximately 40 bells of varying sizes, scissors, and stuffing or cotton balls

Instructions: Take the one of the red pipe cleaners and bend it in half so that one end is slightly taller then the other (up to an inch). Do that to the remaining pipe cleaners. Group all of the folded ends together and twist all the pipe cleaner together for the trunk, twist about half way up the pipe cleaners. Twist and bend the folded ends of the pipe cleaners for the roots. Bend and twist the top pipe cleaners into various tree limb shapes. Add the bells. I added the small bells first and then added the bigger ones last. Put stuffing or cotton balls between the bells. There you have it!

Now for the recipe: none other then the most traditional November pumpkin pie (Paleo style).


Ingredients for the Crust:

1/2 cup of organic butter (leave in the fridge until you are ready to use it)

1/3 cup of tapioca flour

1/3 cup + 2 T of coconut flour

1/3 cup of ground flax seeds

1 large egg

Instructions: Combine all the ingredients except for the egg and butter in a food processor. Pulse until combined. Add the egg. Cut the butter into slabs and add to the food processor. Pulse until it forms a ball. Roll out the ball onto a piece of wax paper. Place over greased (I use butter to grease my pan) pie pan and press in and form crust. Press the rim of the crust with a fork. Set aside.

Ingredients for the Pie Filling:

2 c. of mashed pumpkin

2 large organic eggs

2 cup of milk (I used coconut milk)

2 T of unsulfured molasses (optional)

1/2 cup of raw honey

2 T tapioca starch

2 tsp of ground cinnamon

1/2 tsp of ground nutmeg

1/2 tsp of ground ginger

Instructions: Preheat oven to 400 degrees F. Put all the ingredients in a blender and blend together. Pour into pie crust. Bake for 15 minutes, then reduce the temperature to 350 degrees F and bake for 40-45 more minutes. The pie is done when a toothpick comes out clean. Let the pie set before serving. If your like me, you can’t wait that long and instead serve yourself a slice that looks like pumpkin pie pudding instead because it was not set up.

Along with the craft and recipe, here are some other photos from the week:




The puppy pictures are from Leader Dog for the Blind. We went there yesterday to pick up Rontu. He had to go to the vet there because he was sick. He is back causing trouble now!

For those of you who are wondering about the craft show, it went great! We made a great profit and had lots of fun. Most of our stuff sold and we only came back with a little inventory that we are going to gift or give away to friends and family. Thanks for supporting us! Have a good weekend!

By Alexa



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