Tuesday, November 22, 2011

OMG it's Pumpkin Pecan Pie and a Black Friday Sale!

Happy Tuesday - or should I say OMG it's already Tuesday???  With Thanksgiving day just around the corner, I wanted to give you a jump on Black Friday with a special deal for my blog followers . . . a pre-order sale on my cookbook!  

Today through December 15th you can receive a 30% discount!  Plus I will personally sign every book and get them to you as soon as they arrive on my doorstep in mid-December!

To take advantage of the sale just click on this link, OMG! That's Allergy Free?  place your order and be sure to use this coupon code I designed especially for you - BLOG30!  

And to help you celebrate Thanksgiving day in the OMG! spirit of delicious, allergy free food, here is one of my favorite Pumpkin Pie recipes!  Happy Thanksgiving everyone!  And Happy Shopping!


I lived in Dallas for many years and was first introduced to this combo at a work party. I am a big fan of these two textures in one dessert . . . What’s not to love, crunchy, sweet pecans and smooth and creamy custard!  Be sure to top it with my Coconut Creme and a dash of Fall Spice Blend or cinnamon!

1 GF or Spelt Pie Crust
1 Cup Canned Organic Pumpkin Puree
1 Cup Baked Sweet Potato Puree
1 1/2 Cups So Delicious Coconut Milk
1/2 Cup Organic canned Coconut Milk
1/2 tsp Stevia
2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
3 Eggs, lightly beaten
2/3 Cup Maple Syrup + 2 TBS for topping
Pecan Halves + 2 TBS toasted and finely chopped Pecans

Make custard filling by mixing all ingredients except pecans and 2 TBS Maple Syrup well making certain that there are no lumps and eggs are well incorporated.

Before opening the can of coconut milk shake vigorously to emulsify the milk, it will be quite thick.

Sprinkle toasted and chopped pecans on the top of the pie crust and press in. Place the crust in a 9 inch, deep dish pie plate. Pour filling into unbaked pie crust. Arrange Pecan Halves around the out- side edge of the filling to form a complete circle. Continue around the pie until it is covered—or leave equal spacing between rows—brush the pecans with reserved maple syrup taking care to cover all the nuts evenly.

Preheat oven to 400 degrees and bake pie 10 minutes, then reduce temperature to 325 degrees and bake until the filling is set, about 45 minutes.  Filling is set when a table knife inserted into the center of the pie comes out clean.

Remove from oven and cool on a wire rack. This pie is so terrific that it can be served room temperature or chilled depending upon your preference.

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