fall Archives - That Savage Life https://thatsavagelife.com/tag/fall/ Wed, 11 Apr 2018 12:58:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 161658244 Silky Paleo Pumpkin Pie http://thatsavagelife.com/silky_paleo_pumpkin_pie/?utm_source=rss&utm_medium=rss&utm_campaign=silky_paleo_pumpkin_pie http://thatsavagelife.com/silky_paleo_pumpkin_pie/#comments Sat, 25 Oct 2014 03:55:46 +0000 http://thepaleogypsy.com/?p=1725 Silky Paleo Pumpkin Pie It is that time of year when the leaves are changing, the weather is crisp and pumpkin EVERYTHING is available! I can only handle seeing so many pumpkin desserts before I have to try to make them myself! I made this pie and put it in the fridge to cool and set-up while I was at work. I got home and my husband and kids had devoured almost all of it leaving me a small piece to try. Luckily I was able to get pictures before they claimed it. My goal here was to have a thick, silky pumpkin pie. The cream of the canned coconut milk really makes a huge difference in the way the pie turns out. It is easy to remove just the cream. When in the can the coconut milk will separate from the cream. Don’t shake it up or incorporate it at all. You want to pour off the liquid or just scoop out the thick, creamy part to use and discard the liquid. Once all the ingredients are mixed together put them in the blender or a food processor. This is the best way to fully puree’ all the ingredients and make your pie nice and smooth. [wp_ad_camp_3] Let’s talk pumpkins for a minute. I read an article comparing pumpkins and their colors and flavors. Turns out the best pumpkin to use for pumpkin pies is a RED KURI. The reason for this is that it has this amazingly rich, reddish-orange color even after it is cooked and is already sweeter than most pumpkin varieties. Typical pumpkin turns a brown color when cooked, but a red kuri keeps it’s awesome color. I found mine right next to the regular pumpkins in my local grocery store. If you can’t find one, don’t worry, a regular baking pumpkin will still work beautifully. A note about the crust: I used an almond flour crust. Most nut – based crusts burn very easily. I took some foil and fashioned a protective cover to go around my crust while baking. It still burned slightly, but it definitely helped it to not scorch. These can also be bought, but I just don’t bake enough pies to justify owning one myself.   Ingredients for almond flour pie crust: 2 1/2 cups almond flour 1/2 tsp sea salt 1/2 cup palm oil shortening 2 Tbsp raw honey 1 tsp vanilla extract Instructions for the almond flour pie crust: 1) Combine all dry ingredients. 2) In a separate bowl combine all wet ingredients. Be sure to melt palm oil before combining. 3) Stir wet ingredients into dry ingredients. 4) Press into a round pie plate. 5) Fill with pie filling [wp_ad_camp_1]Ingredients for paleo pumpkin pie filling: 1 1/2 cup pumpkin puree 3 eggs 1/2 cup coconut milk solids 1/2 cup raw honey 1 1/2 tablespoon pumpkin pie spice 1/8 tsp sea salt Instructions for paleo pumpkin pie filling: 1) Combine all ingredients into a blender or food processor. Blend very thoroughly until mixture is smooth and silky. 2) Pour into prepared pie crust. 3) Wrap pie crust with foil or pie crust protector. 4) Bake at 350 degrees for 45 min. 5) Remove from oven and allow to cool in refrigerator until pie is set firmly. 6) Slice and enjoy with some delicious coffee.

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Silky_Paleo_Pumpkin_Pie_1

Silky Paleo Pumpkin Pie

It is that time of year when the leaves are changing, the weather is crisp and pumpkin EVERYTHING is available! I can only handle seeing so many pumpkin desserts before I have to try to make them myself! I made this pie and put it in the fridge to cool and set-up while I was at work. I got home and my husband and kids had devoured almost all of it leaving me a small piece to try. Luckily I was able to get pictures before they claimed it.

Silky_Paleo_Pumpkin_Pie_1

My goal here was to have a thick, silky pumpkin pie. The cream of the canned coconut milk really makes a huge difference in the way the pie turns out. It is easy to remove just the cream. When in the can the coconut milk will separate from the cream. Don’t shake it up or incorporate it at all. You want to pour off the liquid or just scoop out the thick, creamy part to use and discard the liquid. Once all the ingredients are mixed together put them in the blender or a food processor. This is the best way to fully puree’ all the ingredients and make your pie nice and smooth.

[wp_ad_camp_3]

Let’s talk pumpkins for a minute. I read an article comparing pumpkins and their colors and flavors. Turns out the best pumpkin to use for pumpkin pies is a RED KURI. The reason for this is that it has this amazingly rich, reddish-orange color even after it is cooked and is already sweeter than most pumpkin varieties. Typical pumpkin turns a brown color when cooked, but a red kuri keeps it’s awesome color. I found mine right next to the regular pumpkins in my local grocery store. If you can’t find one, don’t worry, a regular baking pumpkin will still work beautifully.
Silky_Paleo_Pumpkin_Pie_1

A note about the crust:
I used an almond flour crust. Most nut – based crusts burn very easily. I took some foil and fashioned a protective cover to go around my crust while baking. It still burned slightly, but it definitely helped it to not scorch. These can also be bought, but I just don’t bake enough pies to justify owning one myself.

 

Ingredients for almond flour pie crust:
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 cup palm oil shortening
2 Tbsp raw honey
1 tsp vanilla extract

Instructions for the almond flour pie crust:
1) Combine all dry ingredients.
2) In a separate bowl combine all wet ingredients. Be sure to melt palm oil before combining.
3) Stir wet ingredients into dry ingredients.
4) Press into a round pie plate.
5) Fill with pie filling

[wp_ad_camp_1]
Ingredients for paleo pumpkin pie filling:
1 1/2 cup pumpkin puree
3 eggs
1/2 cup coconut milk solids
1/2 cup raw honey
1 1/2 tablespoon pumpkin pie spice
1/8 tsp sea salt

Instructions for paleo pumpkin pie filling:
1) Combine all ingredients into a blender or food processor. Blend very thoroughly until mixture is smooth and silky.
2) Pour into prepared pie crust.
3) Wrap pie crust with foil or pie crust protector.
4) Bake at 350 degrees for 45 min.
5) Remove from oven and allow to cool in refrigerator until pie is set firmly.
6) Slice and enjoy with some delicious coffee.

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]]> http://thatsavagelife.com/silky_paleo_pumpkin_pie/feed/ 1 1725 Pumpkin Pie Popsicles! 2 WW PP each! http://thatsavagelife.com/pumpkin-pie-popsicles-2-ww-pp-each/?utm_source=rss&utm_medium=rss&utm_campaign=pumpkin-pie-popsicles-2-ww-pp-each http://thatsavagelife.com/pumpkin-pie-popsicles-2-ww-pp-each/#comments Wed, 19 Sep 2012 19:07:29 +0000 http://nomadicnomnom.wordpress.com/?p=166 Pumpkin Pie Popsicles! I was walking around my favorite store: IKEA. I came across these cute popsicle molds (below). I have never made home-made popsicle so when I got home I decided to see what I could mix together to make some with. I found pumpkin and a few other ingredients. With the weather getting cooler I thought this MIGHT be a good idea! I mixed the ingredients and cooked them. Before I could pour it into molds the kids were already in the kitchen wondering what smelled so good and wanted to try it. Turns out even the unfrozen juice is delicious and taste like autumn! I figure making these and the kids loving them is a big WIN!! There is sugar, but it is brown sugar. Pure cane sugar would have worked wonderfully too. Plus, they have pumpkin… lots of vitamins there AND they are cow’s milk free. Oh… and they are 2 points plus each on weight watchers! Really they calculate at 1.333 points plus… but who’s counting? 😀 Ingredients:  1 cup Vanilla Almond Milk Unsweetend (can use usweetend to save calories) 1/2 cup Pumpkin Puree (canned or fresh) 1/4 cup Dark Brown Sugar (can use truvia or splenda or other sugar) 1/2 TSP cinnamon and/or other pie spice Instructions: 1) Mix all ingredients in a pot and cook on stove until almost boiling (just enough to melt the sugar and thouroughly mix the ingredients) 2) Pour into popsicle molds 3) Freeze for 2 hours or until set Makes 6 popsicles with a little juice left over. It could be easily doubled. ENJOY! Come back and tell me what you think of the recipe and if you added anything!

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]]> Pumpkin Pie Popsicles!

Pumpkinpop1A

I was walking around my favorite store: IKEA. I came across these cute popsicle molds (below). I have never made home-made popsicle so when I got home I decided to see what I could mix together to make some with. I found pumpkin and a few other ingredients. With the weather getting cooler I thought this MIGHT be a good idea! I mixed the ingredients and cooked them. Before I could pour it into molds the kids were already in the kitchen wondering what smelled so good and wanted to try it. Turns out even the unfrozen juice is delicious and taste like autumn!

I figure making these and the kids loving them is a big WIN!! There is sugar, but it is brown sugar. Pure cane sugar would have worked wonderfully too. Plus, they have pumpkin… lots of vitamins there AND they are cow’s milk free.

Oh… and they are 2 points plus each on weight watchers! Really they calculate at 1.333 points plus… but who’s counting? 😀

Ingredients: 

1 cup Vanilla Almond Milk Unsweetend (can use usweetend to save calories)

1/2 cup Pumpkin Puree (canned or fresh)

1/4 cup Dark Brown Sugar (can use truvia or splenda or other sugar)

1/2 TSP cinnamon and/or other pie spice

Instructions:

1) Mix all ingredients in a pot and cook on stove until almost boiling (just enough to melt the sugar and thouroughly mix the ingredients)

2) Pour into popsicle molds

3) Freeze for 2 hours or until set

Makes 6 popsicles with a little juice left over. It could be easily doubled.

ENJOY!

Come back and tell me what you think of the recipe and if you added anything!

The post Pumpkin Pie Popsicles! 2 WW PP each! appeared first on That Savage Life.

]]> http://thatsavagelife.com/pumpkin-pie-popsicles-2-ww-pp-each/feed/ 2 166 Caramel Butter Pecan Cupcakes **Only 4 ingredients!** http://thatsavagelife.com/caramel-butter-pecan-cupcakes-only-4-ingredients/?utm_source=rss&utm_medium=rss&utm_campaign=caramel-butter-pecan-cupcakes-only-4-ingredients http://thatsavagelife.com/caramel-butter-pecan-cupcakes-only-4-ingredients/#comments Sun, 01 Jul 2012 10:55:11 +0000 http://nomadicnomnom.wordpress.com/?p=83 Caramel Butter Pecan Cupcakes Ingredients: 1) Butter Pecan Cake mix (Found mine at Walmart) 2) 1/4 to 1/2 cup Water 3) 15 ounce can of pumpkin 4) Caramel chips Instructions: 1) Mix together pumpkin and dry cake mix. (READ: DO NOT ADD THE OIL/EGG/WATER) 2) Add in water until desired consistency. Less for denser cupcakes. I used 1/4 + 1/8 cup water. 3) Fill cupcake tins 1/2 to 3/4 of the way full. These are dense cupcake and do not rise as much as a traditional cupcake. 4) Bake at 350 degrees for about 20 min or until a toothpick inserted in the middle comes out clean! 5) While cooling sprinkle about 6 chips of caramel on top so that it will melt while the cupcake cools! ENJOY! **If you like this recipe please share it!!* Feel free to visit our family blog to follow our travels! We are a family of four traveling the country full-time in our RV! www.HappilyUprooted.com

The post Caramel Butter Pecan Cupcakes **Only 4 ingredients!** appeared first on That Savage Life.

]]> Caramel Butter Pecan Cupcakes

cupcake1AB

Ingredients:

1) Butter Pecan Cake mix (Found mine at Walmart)

2) 1/4 to 1/2 cup Water

3) 15 ounce can of pumpkin

4) Caramel chips

Instructions:

1) Mix together pumpkin and dry cake mix. (READ: DO NOT ADD THE OIL/EGG/WATER)

2) Add in water until desired consistency. Less for denser cupcakes. I used 1/4 + 1/8 cup water.

3) Fill cupcake tins 1/2 to 3/4 of the way full. These are dense cupcake and do not rise as much as a traditional cupcake.

4) Bake at 350 degrees for about 20 min or until a toothpick inserted in the middle comes out clean!

5) While cooling sprinkle about 6 chips of caramel on top so that it will melt while the cupcake cools!

ENJOY!

Cupcake3A

**If you like this recipe please share it!!*

Feel free to visit our family blog to follow our travels! We are a family of four traveling the country full-time in our RV!

www.HappilyUprooted.com

The post Caramel Butter Pecan Cupcakes **Only 4 ingredients!** appeared first on That Savage Life.

]]> http://thatsavagelife.com/caramel-butter-pecan-cupcakes-only-4-ingredients/feed/ 5 83