a couple days early. I thought you might like these before Friday this week.
Yams and Pumpkin are 2 of our favorite fall foods – and “musts” on our Thanksgiving table.
I grew up on the typical “Thanksgiving Sweet Potatoes”, yams with maple syrup (fake, “pancake” syrup) and marshmallows. I never knew how sweet the potatoes were by themselves, not needing any further sweetening to make them GREAT!
Freedom & Simplicity™ Mashed Yams
We bake them, pull the skins off, and mash them with butter and a bit of sea salt and pepper. A sprinkle of nutmeg on the top for festive serving finishes this off. Put them in the oven in a glass casserole dish to heat through. What could be easier? YUMMY!
Pumpkin Pie is a must for Thanksgiving. (We love Pumpkin Bars too, but I’ll save that recipe for another day.) This pie can be cooked in a crust or crust-less for a Pumpkin custard.
Lisa’s Good for You-Naturally!™ Pumpkin Pie
- 2 c. freshly milled, organic whole wheat pastry flour
- Mix in: 1 tsp. unrefined salt (Real®, himalayan, or celtic)
- Cut in: 2/3 c. unsalted butter, (preferably organic)
- Add: 5-7 Tbl. ice cold, purified water (starting with the smaller amount, only adding more if needed.)
Mix together, just until mixed. Don’t over mix or over handle. Form into a ball, roll out – on pastry sheet, or between wax paper. Place in pie pan. Trim edges. Pour in filling.
What to do with the leftover crust dough? Make Nothin’s. I made these with my mom when I was little. Roll out the leftover dough, cut into strips – aprox. 1/2-3/4″ wide, 3-5″ long. Brush with melted butter, sprinkle with cinnamon and Coconut Sap “Sugar” or Sucanat (yes, it was with sugar in the old days.) Put on a Baking Stone or cookie sheet, and bake at 400° approx. 10 minutes.
- 11/2 – 2 cups (approx. – 1# can) organic pumpkin (not pie filling)
- 1 cup not-milk (homemade almond or other milk substitute)
- 2 Tbl. melted unsalted butter (opt.)
- 2 large free range, organic eggs (use 3 if they are smaller)
- 1/2 c. honey
- 1/2 – 1 tsp. real vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 – 1/2 tsp. ginger
- 1/4 tsp. ground cloves (opt.)
Beat eggs. Add other ingredients and mix well, with mixer or in blender. Pour into pie shell (if desired.) Bake at 400° for 45 – 55 min. until knife inserted halfway between edge and center comes out clean. If crust is browning too fast, cover with silicone pie crust shield. Pie will set more as it cools.
If you have to have whipped cream on top, make it real whipping cream (or full fat coconut milk whipped cream), add a few drops of real vanilla, and drizzle of honey or maple syrup and beat until peaks form. Chill bowl and beaters before whipping. Stop beating before cream turns to butter, soft peaks are better than breaking it down into butter.
Have a Blessed Thanksgiving!