Fresh Pumpkin Pie

 

Not really healthy but its handmade with whole foods, and from scratch. Usually I cook the pumpkin the day before I make the actual pie. You can cook both pumpkin and the crust one day and finish the pie another so you are not spending too many hours in the kitchen. I use all organic / natural ingredients to avoid GMO’s and pesticides, and the quality and taste is better (so says my husband)!

Step One – Cook Fresh Pumpkins

3-4 small pumpkins ( any “pie” or sweet pumpkin, not jack-o-lanterns)

Cut each pumpkin in half  and clean out all seeds and string with a spoon. Place pumpkins face down in a tin pan lined with foil and bake at 375 for 1-1 1/2 hours depending on how many pumpkins and how big they are.  Usually the bigger ones tend to be more stringy unless they specify its a good pie pumpkin!  You know they are done when the “meat” comes right off the pumpkin skin.   If the pumpkin is firm or two stringy it needs to cook longer! Scoop flesh out and put aside or put in fridge if you’ll be doing the pies later.

Step Two- Cook Crust – Two Large Pie Crust Shells

2 3/4 cup flour

1 cup Shortening

1/2 cup water

1 egg

1 TBL white vinegar

Mix flour and shortening to a pea texture (small granules). In a separate bowl or glass cup mix water, vinegar and egg.  Whisk together until uniform.  Pour liquid into dry ingredients while stirring.  Mix together until just uniform.  If you beat it too long it will become tough.

Roll out onto well floured area until very thin.  Pick up and place in large glass pie dish. make fork tracks to prevent bubbling. Bake at 425 for 8-10 minutes. I usually do 8! Set aside and let it cool completely before

filling with pie mixture.

Step Three- Pumpkin Pie – Makes 2 large pies.

6 cup Fresh Pumpkin (from step 1)

3 (14 oz cans) Condensed Sweetened Milk

6 eggs

2 fresh pie crust (from step 2)

3 TSP Cinnamon

1 1/2 TSP each of ginger, nutmeg, clove & salt

Mix pumpkin meat first to try and make as smooth as possible. sometimes there will be chunks of pumpkin in the pie.  After it’s mixed up add everything else in and whisk together until extremely smooth.  Pour into crust pans.  Finally, line the remaining exposed crust rim with foil to prevent burning the crust.

Cook at 425 for the first 15 minutes, then switch it 350 and cook for another 35-40 minutes or until toothpick comes out clean. Let them cool down thoroughly before refrigerating.

Alternative, to fill the pie up to the very top brim!

8 C fresh pumpkin

3 (14) Condensed milk

8 eggs

2 fresh pie crust

4 tsp Cinnamon

2tsp each of Ginger, Nutmeg, Clove & salt

 

Step Four – Whipping Cream

1 box of  heavy whipping cream

Vanilla

erthritol, xylitol or sugar. I use these natural sugar alternatives as much as I can because this pie is already so sweet from the condensed milk being added to it.  It’s also low glycemic, lower in calories, and it tastes just like sugar so you cant even tell the difference.

Pour heavy whipping cream into bowl and mix until it is fluffed up.  I start adding the vanilla and erthritol and start small and keep adding more until it tastes just right!

Whip out into bowl and you can serve right away, or save it in the fridge for a few days.  Its bad when it starts to form a hardened crust.

 

Nutrient Dense Wild Game Chili

Organic Venison Chili

Our quick prep go-to healthy and hearty meal, double the recipe and freeze in a glass container for another time.  This recipe also works best if you have FRESH nutrient dense local or homegrown heirlooms ( more flavor!) so get yourself to the farmers market!  You can also make taco salad, just add fresh mixed lettuce with olives, sour cream, sugar free salsa for the dressing, cheese, etc.

Remember, quality organic ingredients will turn this recipe from ordinary to something much more flavorful. Don’t skimp, you will taste the difference!

Deer hunting venison archery from utah
Venison from our 2018 Archery Hunt in southern Utah

Serves 4-6

  • 1- 1 1/2 lb wild game, ground
  • 1 C bone broth
  • 1 TBL Coconut oil or Avocado oil
  • 1/2-1 onion, sliced or chopped
  • 1-2 Celery stalk, chopped
  • 3-5 garlic cloves, minced
  • 1-2 yellow,orange or red bell peppers
  • 1 can black beans
  • 2tsp Oregano
  • 2tsp Chili Powder
  • 2tsp Ground Cumin
  • 1tsp  Himalayan Salt, celtic or “Real Salt”
  • 8 oz fresh tomatoes, chopped or crushed or up to 12 oz sugar free salsa

Other add in Options below for other known chili recipes however I dont use them.

  • sm can tomato paste
  • Organic white sweet corn
  • 2 jalapenos, chopped / 1/4 tsp cayenne or 1/4 tsp hot pepper flakes
  • Omit 1/2 c bone broth for quality red wine
  • bacon

Optional Garnish

  • Sourcream
  • avocado
  • cheese
  • pepper to taste

In large skillet or stock pan melt oil and saute onions, garlic,peppers until translucent, about 3-4 minutes. Add wild game with spices,cook 3-4 minutes, mix in rest of ingredients. Cover, reduce heat and simmer for a minimum of 1 hour for best flavor. If chili has too much liquid for your taste, uncover the last 10 minutes  & cook to the consistency of your liking.

Organic Venison Chili Deer Meat
Organic Venison Chili Deer Meat

 

 

Save