More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
As a large family growing up on Redwood Hill Farm, the Bices always spent Thanksgivings together cooking with fresh goat milk and seasonal produce.
Preheat Oven to 400°F.
Cover with aluminum foil, and weigh it down with 2 cups dried beans or baking weights. Blind bake for approximately 15 min. Remove from oven; set aside to cool, then carefully remove beans and foil.
If you are making the pie crust yourself, line a 9-inch pie pan with the rolled-out dough. Trim the edge and crimp boarder to your personal style.
Measure the pumpkin into a roomy bowl. Add the kefir and the eggs, and beat thoroughly with a whisk.
Combine the sugar with the spices. Toss them together well, then beat them into the pumpkin mixture.
Add the brandy, and mix thoroughly.
Spoon the filling into the partially baked pie crust.
Place the pie on the lower shelf of the oven and bake 8 minutes. Reduce the heat to 350°F and continue to bake until a knife inserted in the middle comes out clean, another 35 to 40 minutes. Serve warm or cold, with whipped cream.
Modified from a recipe in The Heritage of Southern Cooking, by Camille Glenn
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