First, Last and Always

by Courtney Sirotin on June 15, 2012

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I am full of emotions today. Sure, sure, I’ve been talking for months about how much I’m looking forward to moving (and truly, I am), but knowing today that everything I’m doing is for the last time here has made me nostalgic. I think its experiencing this goodbye with Dylan that’s causing me to have these feelings, as I am usually better able to plow through these kinds of things. He has only ever lived in this house. Every inch he’s grown has been here. He knows the ins and outs of this house as well as he knows anything and watching him navigate around here today with such comfort and familiarity, and knowing that it will be his last time here, and knowing that he doesn’t realize that, has made me…sad. Its been equally weird that Jason is going to be moving the whole house while we are gone so tonight as I write this everything here is just…normal. Nothing has been packed yet so when I leave for the airport tomorrow I will be leaving the house as I know it and coming back to someplace new. It reminds me of the time I left Jason here and went to NH for a visit and while I was gone our cat passed away. He was there when I left, gone when I returned. No real goodbyes…no really mourning…just gone.

I’m being so dramatic! I think I better get to the heart of this post: The Triple P.

What is The Triple P, you ask? Paleo Pumpkin Pie, of course! No better time to bust out an autumnal pumpkin pie recipe than June, right? Well, actually, it was an early Father’s Day gift for Jason because Dylan will be away from him on Father’s Day (so sad! Sad smile) Jason loooooooves pumpkin pie but hasn’t been able to have any since changing his diet so I really wanted to find a good recipe and surprise him with a pie for pre-Father’s Day. I think I succeeded!

The recipe I came up with (I adapted a few different ones to come up with this one) uses a walnut crust and has real coconut milk in the filling. It turned out great so if you are looking for a Tripe P recipe I highly recommend this one!

Paleo Pumpkin Pie

Crust:

  • 3 cups walnuts
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 Tbs. butter, melted

Filling:

  • One 15 oz. can pumpkin
  • 1 cup full-fat canned coconut milk
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • 3 Tbs. maple syrup
  • 1 Tbs. cornstarch (not 100% Paleo…but I’m not splitting hairs)
  • 3 eggs

Directions:

Crust

Preheat oven to 35o degrees.

Put walnuts, salt and baking soda in a food processor and process to a fine crumb. Drizzle in the butter and pulse until the mixture starts to clump together. Dump it into a nine inch pie plate and press it into an even layer on the bottoms and up the sides with your fingers. It should look like this before baking:

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Put the pie plate on a cookie sheet and bake it (preferably above a pan of bacon) for 15 minutes.

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(I’m kidding about the bacon.)

Remove the crust from the oven and add the filling…

Filling

Dump everything in a big bowl and mix, mix, mix by hand until its all well combined and the batter is smooth and shiny. When the crust comes out of the oven pour the filling in and return the pie plate to the oven (still on the cookie sheet). Bake at 350 degrees for 50-60 minutes. The pie should be set and only very slightly jiggly in the middle when you give it a little shake.

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By the time you get the pie in the oven, your kitchen should look like this:

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Dylan will tell you that pumpkin pie can only be enjoyed one way: sitting pantsless on a table while shooting whipped cream in your mouth.

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Jay loved it too!

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Lastly, this picture is awesome:

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