Marlena’s Pumpkin Pie! Yum!
Tuesday
Row 250m, then
21-15-12-9-6-3
- Back Squat (95/65)
- Weighted Sit Ups(35/25)
Then Row 250m
The Pie
Pumpkin Pie Crust
(from “Recipes for IBS” cookbook)
1/2 c. gluten-free oat flour
1/2 c. brown rice flour
1/4 t. sea salt
1/4 c. grapeseed oil
2 T. ice water
Heat oven to 400º. Lightly flour 9″ pie pan. In medium bowl, mix oat flour, rice flour, salt. Fold in oil, using fingers to mix. Add water, 1 T. at a time using as little as necessary to hold the dough together without it becoming sticky. Press dough into prepared pie pan. Bake for 5 minutes and then add pie filling and continue to bake at 370º for 45 minutes-1 hour.
Pumpkin Pie Filling
2 c. pumpkin puree
3 T. honey
2 eggs
1/2 c. almond milk
1 t. pumpkin pie spice
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground ginger
1/4 t. allspice
1/2 t. sea salt
Combine all ingredients. Put into prepared pie crust and bake at 370º for 45 minutes-1 hour or until knife inserted into center comes out clean.
Check out the Primal Life site for more pie crust options should you want to keep it more paleo! There is also a slightly different version of pumpkin pie. I can’t wait to try one of them!
Friday Night Fight!
For you viewing pleasure!
Nice job, Brad & Warren, that looked like a brutal WOD. Warren, great job not tapping out and finishing strong.
Warren, you look good. I’m proud of you. You might need to get Dennis K. across the street to help you train.
Warren – even though you didn’t beat Brad I still think you rock!!! You’re my hero! Love, your favorite Aunt Mary.