Wednesday, October 12, 2011

Pumpkin Pie Clafoutis (GAPS-legal, gluten- and grain-free)

Fall always makes me think of pumpkin.  This clafoutis recipe is spiced like pumpkin pie and so delicious!  It is rich and has just enough body to stand-in for the usual pumpkin pie. Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert.

Pumpkin Pie Clafoutis
Serves 5-7
  • 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*)
  • 1 & 3/4 cups pumpkin puree, preferably homemade
  • 1/3 to 1/2 cup honey, or more to taste
  • 4 eggs, preferably from pastured chickens
  • 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*)
  • 1/3 cup almond flour, preferably from crispy nuts
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • pinch nutmeg
  • 1/4 tsp celtic sea salt
  • Equipment needed: blender or immersion blender
  1. Melt the butter in a small pot over low heat.  Turn off heat and allow to cool slightly.  If your butter has been overheated, let it cool before combining it with the other ingredients.
  2. Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter).  Taste for sweetness, and add more honey to taste if desired. 
  3. Pour mixture into a buttered 8-inch square glass baking dish.  Bake in 325 degree oven for 35-45 minutes, until center is set.
  4. Allow to cool and then transfer to the fridge.  Best if served cold (if you can wait that long). Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert.
*You may need to add a bit more of the spices if you substitute coconut products for the dairy, as the coconut flavor may mute the spices.

This post is part of Fat Tuesday, Monday Mania, Fight Back FridayPennywise Platter and Real Food Wednesday!

      41 comments :

      Kimmy said...

      ohhh that sounds gorgeous!!!!!! will definitely have to try this :)

      Liberty said...

      cannot wait to try it...just working on cooking up my own pumpkin...will have to give this recipe a whirl!
      Blessings
      http://bit.ly/ouXgr8

      Ubermom said...

      I made something similar to this (no almond flour) for dessert last night! I had roasted the pumpkin but when my grain mill died I couldn't grind my sprouted wheat. So I made my regular pumpkin pie filling and called it baked pudding. The kids really liked it. I HAD to come look because we literally just ate the same thing (almost the same).

      alszambrano said...

      Looks so yummy! We've been baking pumpkin pie filling (homemade) in individual ramekins & calling it pumpkin custard - but this looks far better.

      Thanks!

      Kristy @ Little Natural Cottage said...

      I've been craving pumpkin since the advent of the cooler season... and this looks delicous! We'll definitely have to give this recipe a try.

      Sara said...

      I will definitely be trying this soon! We love clafoutis and pimpkin, so this is sure to be a hit! Thanks!!

      Tessa said...

      I just love anything with pumpkin so I will give this a whirl, thank you for sharing!

      Dotty said...

      We've enjoyed apple and pear clafoutis before(how do you pronounce that?), and I've been wanting a grain-free recipe for some thawed pumpkin. We liked it, and I think it would probably be even better if I had used butter and yogurt instead of coconut oil and coconut milk, or at least one non-coconut ingredient. Thanks so much!

      Anonymous said...

      This recipe sounds great and we are new to gluten free. I don't have almond flour yet but do have brown rice flour. Do you think it will sub okay?
      Shannon

      Jill @RealFoodForager.com said...

      Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

      Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

      http://realfoodforager.com/2011/10/fat-tuesday-october-18-2011/

      If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

      http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

      Sarah Smith said...

      Hi Shannon,
      I've never used brown rice flour, so I'm not sure. It seems like it should work fine. I know that to substitute coconut flour, the amount needs to be reduced. But I would guess that brown rice flour would be more like a "normal" flour (whereas coconut flour needs LOTS of moisture).

      If you try it, let me know how it turns out!

      Anonymous said...

      Oh wow! This was like dessert for breakfast. My husband and toddler loved it too. I doubled the cinnamon as I love cinnamon and my husband got seconds for breakfast even. Next time I may make it in my glass pie pan and serve in wedges. Thanks for the great recipe and the brown rice flour worked great though I need to buy some almond flour.
      Shannon

      Sarah Smith said...

      Great, Shannon! Thanks for letting us know.

      Danielle said...

      How would you adapt this for using whole wheat flour?

      Sarah Smith said...

      Hmmm, I've never tried making it with whole wheat flour. You could try just substituting wheat flour for the almond flour. I'd try a little less, maybe 4 TB or so. Let me know if you try it and how it works out!

      Erin said...

      We are on stage 4 intro. Could we do this? I'm trying to find a good something for dh birthday. We're trying to do low-ox and anti-candida, but for his birthday, I thought it'd be okay to make an exception. But I don't want to mess up intro. We haven't tried the nut butter pancakes or anything because of low-ox and anti-candida. His birthday is tomorrow. Help! Thanks1

      Sarah Smith said...

      Hi Erin,
      If you are already handling fermented dairy and butter just fine, this should be fine. You could totally omit the nuts since you haven't been doing the pancakes yet. That would make it a bit more custardey instead of pie-like. But it would still be good and wouldn't wreck your intro. (My family had a hard time when introducing both coconut flour and nuts, so don't jump into them if you're not ready.)
      Some other suggestions that could work (and don't contain nuts or coconut flour):

      http://nourishedandnurtured.blogspot.com/2011/06/banana-coconut-baked-custard-gaps-legal.html

      http://nourishedandnurtured.blogspot.com/2011/04/homemade-mint-ice-cream-including-dairy.html

      You could leave out the nuts on any of the clafoutis recipes (like the apple one):

      http://nourishedandnurtured.blogspot.com/2011/02/apple-or-pear-clafoutis-gaps-legal.html

      Another option could be to just make a simple dessert by mixing some yogurt with honey and a dash of vanilla. Cooked apples would be amazing with that on top.

      I hope this helps!

      Erin said...

      Okay, I just made the batter for this, and it's in the oven, now. I just wanted to say the batter is SOOOOO good! I can't believe it. My son and I pretty much just drank it. I could really drink a whole cup of it. Maybe that is my candida calling to me, or the fact that we haven't had anything sweet in 1 1/2 months, but seriously, dang good. If you drank it raw, you'd be getting raw egg, I guess, which is good :)

      Sarah Smith said...

      Erin, yes, the batter is wonderful! The kids are always so excited to lick the spoon and bowl. I hope you like it just as much once it's cooked!

      Anonymous said...

      I have made this recipe 3 times in 2 weeks. so yummy. thanks.

      Alexis said...

      Hello!
      I just made this for breakfast today and it was delish (I used butternut squash though)! I can't wait to try the other clafouti options. I love love loved it.

      Thanks!

      Sarah Smith said...

      Great, Alexis! Thanks for letting me know.

      sufficiencyblog said...

      I love this recipe! I make it when I have extra cooked pumpkin/squash/sweet potato. It tastes best with ghee, though I've made it with butter or coconut oil. Seems to spoil quicker with coconut oil, although that's only a problem if I make a double batch - otherwise it goes away too quickly. I've found the lower indication for honey or even a little less makes for good breakfast fare, and the higher for a dessert or a special brunch - in which case it's awfully good with whipped cream! Instead of almond flour I either use sprouted, dehydrated almonds from my co-op, or I soak raw almonds for 6-8 hours in water, and then drain and add about 1/2 cup of whole soaked almonds instead of 1/3 cup almond flour, and blend well. It has a bit of a nutty texture this way, but it's not unpleasant - just a little chewier than using flour, I'm sure. I tried making it in muffin tins to take to work for breakfast - it worked out ok - they are not very structurally sound, but it's maybe a slight improvement over taking slices from a pan. It didn't seem to bake much quicker this way, though. Thank you for this recipe!!

      michele said...

      I have to try this, but a dairy-free version. This is similar to my pumpkin custard pie for breakfast, which is dairy free, GAPS-legal, gluten- and grain-free, yet is more like a pie!

      Mia said...

      How many servings does this recipe yield?

      Sarah Smith said...

      About 5-7 servings, depending on how much each person eats.

      Lauren said...

      This is one of my favorite recipes. period. I can eat a whole baking dish by myself. I seriously sometimes have cravings for this. Thank you for sharing this recipe. It totally saved me during my first holiday season on GAPS. :)

      Rebecca said...

      This is absolutely delicious. I use butternut squash puree and double the spices. We all love it!

      Nancy said...

      I made this a number of times in the fall of 2012. It was so yummy! Since then, we had started GAPS Intro and after 6 months on Intro are also anti Candida. I made this for after dinner last night with spaghetti squash instead of pumpkin. Home made coconut milk (can't have dairy), and coconut oil. Omitted the honey, but doubled all of the seasonings. For something not having any of the honey, it was SOOOO good. By 2pm today it was gone. Will be making it again within the next day or two!

      Sarah Smith said...

      Hooray Nancy! Thanks for sharing your modifications!

      Maria said...

      Oh my goodness my clafoutis just finished cooling and I cut into twelve moderate pieces...and ended up eating 3! Should've just cut into 4 pieces, it is THAT good. I used roasted butternut squash puree and fresh ginger instead of dried since I could not find my dried ginger (messy people problems haha). Thanks for the AMAZING recipe!

      Nancy said...

      I have made this at least once a week. My daughter (who is 7) and I have to use restraint to make it just last 2 days. Another modification that I've made is heating the coconut milk with 1 to 2 tablespoons of grass fed gelatin. Helps the pie stay together a bit more, since it's lacking the honey, plus the benefits of gelatin. I have a pie cooking right now and I added about 2 tablespoons of coconut flour as an experiment. This is the super dry stuff from dehydrating the leftover coconut from making coconut milk. Seeing if that will firm it up some more as well. I find that without the honey, the clafoutis (which we just call pie and cook it in a round pie dish) still mostly stays together. Would like to try to get it a bit firmer in the middle though.

      Debbie said...

      Like Nancy, this is one of my favorite treat recipes. I usually make one of these and one triple berry custard cake each week for my family. I add about 1/3 cup honey since we've been on full GAPS now for a couple of years. I also add 1 Tbsp Great Lakes gelatin to firm it up so it can be cut into wedges and I substitute 3 Tbsp coconut flour for the almond flour (nut allergies at our school so we can't bring anything made with nuts). I sometimes add an extra 1/4 cup of fat to boost our fat intake. This is a family favorite! Thanks, Sarah!

      Sarah Smith said...

      Thanks for letting me know, Debbie! I'm glad you are enjoying the recipes.

      AztcFireFlower said...
      This comment has been removed by the author.
      AztcFireFlower said...

      Excellent delicious recipe.
      I also used whole milk in place of the yogurt (didn't have any around) and a bit of Nikki's Pumpkin Spice Donut Coconut Butter which added a nice note to the mix.

      SO tasty and a definite hit here at home.

      Anonymous said...

      I made this substituting cooked, pureed carrots for the pumpkin. Yummy!

      Sarah Smith said...

      Thanks for letting me and the other readers know about your successful substitution!

      Anonymous said...

      This recipe is incredible. My family loved it. My daughter said even her stuffed bears loved it. We used coconut milk 1/3 cup and added gelatin.

      Sarah Smith said...

      Thanks for letting me know! Glad you and your family enjoyed it!

      mira said...

      This was first paleo desert I've made back in 2012. Love this pumpkin recipe, so easy, simple, but so delicious! Thank you!!!