Pumpkin

Ingredients: organic pumpkin.

Nutrition Facts

Valeur Nutritive

Per 1/2 cup (125 mL) / par 1/2 tasse (125 mL)

Amount
Teneur
Calories/Calories 50
% Daily Value
Fat / Lipides 0.4g 1%
Saturated / Satures 0.1g 1%
Trans / Trans 0g
Cholesterol / Cholesterol 0mg
Sodium / Sodium 10mg 1%
Carbohydrate / Glucides 10g 3%
Fibre / Fibres 4g 16%
Sugars / Sucres 4g
Protein / Proteines 2g
Vitamin A / Vitamine A 140%
Vitamin C / Vitamine C 6%
Calcium / Calcium 4%
Iron / Fer 10%

Ready-to-use

Each harvest, the best quality organic pumpkins are selected from a cooperative of farms who are dedicated to sustainable agricultural practices. Earth’s Choice Organic Pumpkin is rich, smooth and ready-to-use. Use in everything from baked delights like classic holiday pies to gourmet creations or delicious side dishes.
  • Certified Organic
  • Non-BPA, non-BPS can lining

FAQs

  • What is the can lining made of: A polyester-type material; it is free of epoxy (which is where BPA & BPS is commonly used) and its derivatives.

Recipe

Paleo Pumpkin Apple Butter Pie

Crust Ingredients:
  • 1 cup almond flour
  • 2 tbsp EC organic coconut flour
  • 2/3 cup arrowroot flour
  • 1/2 cup EC organic virgin coconut oil, melted
  • 1 large pasture egg
  • Salt
Filling Ingredients:
  • 1 cup EC organic pumpkin (not pie filling)
  • 1 cup apple butter (not apple sauce)
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 3 pastured eggs
  • 1 cup EC organic coconut cream (not coconut milk)
Streusel Ingredients:
  • 3 tbsp EC organic virgin coconut oil, solid
  • 1/4- 1/2 cup EC organic coconut flour (enough to make crumbly)
  • 1/2 cup coconut sugar
  • 1/2 cup pecans, chopped

Directions:

  • Begin by pre-heating your oven to 375 degrees. In a food processor with a dough S blade put the arrow root, almond flour and coconut flour and pulse a few times until it is combined. Once combined add in egg and coconut oil for crust and process until fully combined and forms a ball of dough.
  • Remove dough ball from the food processor and flatten into a 1/4 inch thick disk large enough to fit a 8 inch tart or pie pan with a rolling pin. If dough is sticking too much place in fridge for 15 minutes wrapped in plastic wrap before completely flattening.
  • Place your disk of flattened dough into your tart or pie pan and press firmly into bottom and up into the sides. Place in over for 6 minutes to “half bake”.
  • Begin your pie filling buy mixing together the pumpkin puree, apple butter, maple syrup and pie spice in a medium bowl with a whisk. Add in eggs and coconut cream and whisk until mixture is completely combined.
  • Once pie crust is out of the oven fill it 3/4 of the way with your pumpkin and apple butter mixture. Depending how deep your pie pan or tart pan is you may have a bit left over. My tart pan leaves about 1/4 up leftover but my deep dish pie pan doesn’t leave any.
  • Place in oven again for 50 minutes.
  • While pie is baking in oven in a small bowl combine coconut flour, coconut sugar, and coconut oil with a fork until it reaches a crumble. Add in pecans at the end and then set aside.
  • Once pie is finished baking remove from oven and sprinkle the streusel topping over top. Cover with tinfoil or lid if you have one. Place back in the oven for another 15 minutes so that streusel bakes/melts into the top if the pie.
  • Remove from oven and let cool for 1 hour before cutting and serving with a dollop of coconut whip or your favourite dairy free ice cream.
Recipe from Danielle; http://www.thymetonourish-ca.com