Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the crust:
• 2 cups pecans 
• 1/3 cup packed light brown sugar or coconut sugar
• 4 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon 

For the filling:
• 10 ounces frozen cubed butternut squash, thawed
• 1/4 cup packed light brown sugar or coconut sugar
• 1/4 cup wildflower honey
• 2/3 cup half-and-half 
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 
• 3 eggs
• 1 tablespoon butter, melted 
• 1 teaspoon vanilla extract 

To serve:
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
6. Serve pie with dollops of whipped cream (ice cream would be good as well!).

Almond Flour Gingerbread Muffins

Cinnamon, nutmeg, and ginger. These are just a few of the things that warm my soul. Gingerbread has always been one of my holiday favorites because of how cozy it is — in flavor and scent. 

Whiffs of molasses and ginger rose from the oven, waking everyone up before the muffins were even finished baking. While they were still hot, we smeared them with butter and sipped our coffee, as if it were Saturday, before hurrying off to work to meet the real world. 

These muffins, delicate and soft, but full of warmth, made it feel like Christmas morning, even in early November. You'll know the feeling when you make these muffins, or these crispy cookies, raw bites, or even this off-beat pumpkin pie. Gingerbread brings a smile to your face. 

Paleo Gingerbread Muffins

Published November 28, 2017 by Caitlin Sherwood

Serves: 12   |    Total Time: 60 minutes

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Ingredients:

• 2 3/4 cups almond flour
• 2 tablespoons arrowroot powder
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1-1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup molasses
• 2 tablespoons maple syrup
• 1 cup canned coconut milk, full fat
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 1/4 cup butter or coconut oil, melted
• 2 large eggs
• Optional: 1/4 teaspoon finely grated orange zest
• 12 whole pecans

Directions:

1. Preheat oven to 350°F. Prepare a muffin pan with muffin liners.
2. In a medium mixing bowl, combine dry ingredients: almond flour, arrowroot powder, baking powder, salt, cinnamon, ginger, cloves, nutmeg. Whisk to remove any clumps.
3. In a separate bowl, combine wet ingredients: molasses, maple syrup, coconut milk, apple cider vinegar, vanilla, melted butter, eggs, and orange zest if using. Whisk until few clumps remain.
4. Add half of the dry mixture to the wet, and stir. Then add remaining dry mixture, and continue to stir until a loose batter forms and few to no clumps remain. Divide batter among muffin liners, filling each about 5/6 of the way full. Top each muffin with a whole pecan.
5. Bake for 25-35 minutes, or until a toothpick, when inserted into the middle of a muffin, comes out clean. Allow to cool 10 minutes before serving. Store in air tight container in fridge for up to 1 week.

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Cauliflower Gruyere & Thyme Gratin

With gusto, I let fall into my home. I'm not talking about pumpkins or mums, either. I'm talking about the breeze.

I’m rarely home alone but when I am I take advantage of it. This time, I threw open all of the windows and let the breeze rip through the house. There are only two times of the year that allow you to do this at 3pm on a Sunday afternoon, and fall is one of them (Spring is the other; summer is far too hot and winter far too cold). I put Elephant Revival on and turned the volume up high as if to drown out other noise, even though the house was silent. I threw my hair into a messy bun on the top of my head (or tried— half of my hairs fell out, and I didn’t bother putting them into place), and I whipped out the pots and pans. 

It was going to be a good afternoon: I had cheese to melt. 

Even though cauliflower is a fall crop, I abuse the fact that modern grocery stores carry it all year around. I can't lie about this with over 19 recipes using cauliflower on this blog, and almost none of them fall-related. 

This cauliflower gratin is rich and hits your "I really just want cheese for dinner" spot, but feels a little more grown up because 1) you're eating vegetables and 2) the cheese is gruyere, which I almost can't say out loud without second guessing myself (groo-year? gru-air?). There's even a little thyme stirred in. 

It pairs well with a glass of red wine, a cold beer, or a dry cider. Fancy enough for something like Thanksgiving dinner, you could cook this cauliflower gratin up for party. But best of all, you can just reheat it as a lazy couch dinner. 

I hope you'll invite fall into your home like I did: it will come out bubbling and strings of cheese will follow as you serve yourself the first bite. Maybe, if it's cool enough, you can get away with wearing your slippers, too. 

Cauliflower Gruyere & Thyme Gratin

Published September 26, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 60 minutes

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Ingredients:

• 2 pounds cauliflower florets (about 2 heads)
• Water, for steaming
• 1/4 cup butter
• 2 tablespoons corn starch or arrowroot powder
• 2 cups whole milk
• 1-1/2 cup shredded gruyere, divided
• 1/2 cup parmesan
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash cayenne

Directions:

1. Pre-heat oven to 375°F.
2. Fill a medium pot with 1 inch of water and place steam basket in pot. Place cauliflower in steam basket, and heat over medium heat until water is simmering. Allow cauliflower to steam for 5 minutes, or until tender. Remove from heat. Drain any water from cauliflower, and then put cauliflower in a 8x8inch baking dish.
3. Now, in a small sauce pan, melt the butter. While the butter melts, whisk together the milk and corn starch or arrowroot powder until no clumps remain. Pour milk into melted butter and whisk. Bring to a simmer, whisking constantly so as not to scald the milk, for 5 minutes. Add 1 cup of gruyere cheese. Continue to whisk and simmer until sauce thickens (it should be thick enough to coat the back of a spoon), and cheese is fully incorporated. Remove from heat.
4. Stir thyme, black pepper, salt, nutmeg, and cayenne into cheese sauce. Pour cheese sauce over cauliflower and use a spoon to ensure the cauliflower is all coated and the sauce is distributed.
5. Top with remaining gruyere and the parmesan. Place in oven, and bake for 35-45 minutes, until sauce is bubbling and top is golden brown. Allow to cool 10 minutes before serving.