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Method

1. Heat a soup pot over medium heat. Add a splash of vegetable broth.

2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.

3. Add the squash and apple and stir. Pour in the coconut milk.

4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.

5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.

6. Shut off the heat. Using an immersion blender, carefully puree the soup.

7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!

Method

1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.

2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)

3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.

4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!

Method

1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

3. Serve topped with lightly toasted pine nuts. Enjoy!

Method

1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.

2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)

3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.

4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.

5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.

6. Enjoy!