Paleo Pumpkin pie

Ingredients:
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. 100% Pure Pumpkin
3/4c. coconut sugar
1/2 c coconut cream (place a can of coconut milk in fridge over night and use the thick cream at top)
1 c almond milk

Directions
Mix coconut sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and spice mixture. Gradually stir in milk and cream.

Graham cracker Crust:
I use this delicious graham cracker recipe from Paleo Mom. Rather than baking crackers I pat it into pie plates. This recipe makes 2 crusts.
graham cracker crust
Pat dough into a greased 8″ pie plate.
Bake crust for 10 minutes.
Pull pie crust out and flatten with a spoon then add pie filling.
Bake for 60 min at 325 degrees or until a knife comes out clean. Then let cool on wire rack for 1 hour.
Serve with cream or ice cream!

It’s never too early to practice your Thanksgiving skills! In our house Sunday is our cooking day. We like to make some meals so that if we get busy we are not tempted to eat out all the time. On Saturday we decided to try grilling a 12 lb turkey. This is more than enough meat for 2 people.

Grilled Turkey

Ingredients:

• 1 Whole Turkey
• 1/2 Cup olive oil
• 2 Tbsp Fresh Rosemary
• 1 tsp Salt
• 1 tsp Garlic

Process:

1. Place coals on the grill and allow them to heat up and get ashy for 30 minutes.
2. While the grill is heating, prepare your turkey
3. Remove neck and giblets form the turkey and remove extra skin.
4. In a bowl mix olive oil, rosemary, salt, pepper and garlic.
5. Baste the turkey all over very well. Get under the wings, inside, top and bottom. *Optional- tie his legs together. (you may not want to stuff your turkey because cook time would be very long.)
6. Separate coals into two piles and place a drip pan in the center.
7. Add 12-15 pieces of coal to the pile and cover place the grates on top.
8. Grease the grates with oil.
9. Place the turkey (breast side up) on the grates over the drip pan.
10. Allow the turkey to cook for 12min per LB.
11. Every hour add some coal to keep the temperature of the grill between 250-300 degrees. Try not to open the lid of the grill unless you have to.
12. Breast meat should be at around 170 degrees and thigh meat should be around 180 degrees. Once the turkey is at the correct temperature, remove from the grill and let him cool for a while.
13. Carve and serve!

Once the turkey is cooked, you can use it for so many things. We have it in salad, for breakfast with eggs, sandwiches, hot with veggies!  Enjoy!