Holiday Favorites

Vanilla Bean Pumpkin Pie

Happy Holidays Everyone!

 What a fabulous time of year this is... I know my foodie friends have already been getting into the holiday spirit, stocking up on pumpkin purée and spices. 

Personally, I am on a very unique food journey. For the past 3 weeks, I have been grain, dairy, and sugar free. I have been living a very strict Paleo lifestyle! Before passing any judgements, I have surprisingly been having a blast with it! My biggest challenge right now, is accommodating my non-paleo eaters during this holiday season. You'd be surprised how hard it is to make sugar-full treats without trying a single lick! But with a little will power I was able to put together my favorite Vanilla Bean Pumpkin Pie recipe. 

Even before going Paleo, I was not a big pie eater, but this recipe changed my mind years ago and I've been addicted ever since. This year, I baked it for a few of my fabulous friends and Sebastian's wonderful grandma and Uncle... Lets just say it was a major hit !! By popular request, I have posted the recipe for you all to read and enjoy! Happy baking! 

Ps. For my paleo friends, stay tuned for some delicious treats that you'll never believe are sugar,grain & dairy free! 

Pumpkin Pie Crust (yields 1 pie, my pie pan is rather large)

What you'll need:

~ 2- 1/4 cups flour

~ 2 tbsp sugar

~ 1/2 tsp of salt

~ 1/2 cup butter, very cold and cubed 

~ 1/2 cup crisco

~ 1/3 cup ice watere

What to do:

1. In your kitchen aid or food processor, blend flour, sugar and salt.

2. Add butter, piece by piece, and then the crisco, blend until the dough looks like course crumbs.

3. Add the water little bits at a time, continue to blend dough until it all comes together. 

4. Lay dough out on a sheet of lightly floured parchment paper, (I put a large-edgeless cookie sheet under it) and gently press the dough into a circle.

5. Place the dough, with the parchment paper, in the fridge for 30minutes. 

**Start the pie filling during this time** (see below)

6. Lightly flour exposed surface of dough and cover with an additional piece of parchment paper. Lightly roll out your dough, to your desired pie crust thickness (not too thin). 

7. Gently peel back one side of the paper. Maneuver the dough over your pie pan, with the dough side facing down into the pan and peel back the last piece of paper.

8. Peel away excess dough and pinch in the edges to look even and pretty. 

Vanilla bean Pumpkin Pie Filling & Whipped Topping 

~1 15oz can of pumpkin purée (or fresh) 

~1 cup brown sugar

~1 tbsp vanilla bean paste (Get the good stuff, I promise you'll taste & smell the difference)

~1 tsp cinnamon 

~1/2 tsp nutmeg 

~1/2 tsp ginger

~1/2 tsp salt 

~1 cup heavy whipping cream

~2 eggs

Whipped topping:

~2 cups heavy whipping cream, very cold

~2 tsp vanilla bean paste 

~2 tsp vanilla pure extract

~1/4 cup powdered sugar

What to do:

1. Preheat your oven to 350 degrees.

2. In your kitchen aid (with wisk attachment) combine, pumpkin purée, sugar, vanilla bean paste, cinnamon, nutmeg, ginger & salt. Mix until well combined. 

3. In a small side bowl, mix eggs and cream with a fork. 

4. With mixer running, slowly add egg mixture to the pumpkin mixer. Mix just until smooth. (Check sides and bottom of bowl for unmixed ingredients)

5. Prepare pie pans as directed above, and pour mixture into prepared pie pans. 

6. Place pie pan on center wrack in your oven, bake for about 50 minutes or until The center is set.

**Allow pies to completely cool before adding the whipped topping**

Vanilla bean Whipped topping: 

1. While your pies are in the oven, place your kitchen aid bowl and whisk attachment in freezer.

2. Once pies are done and cooling, set up your chilled mixing bowl and combine all ingredients.

3. Whisk the cream on medium speed for about 3-5 mins or until stiff peaks. Careful not to over mix, your want your cream to be really smooth, light and fluffy. 

4. Smear the whipped topping acrossed your cooled pies. Add as little or as much topping as your prefer, I add about an inch of topping and add a fun design with cinnamon to the top! 

Bon Appétit!