There are only three things that matter to me when it comes to Thanksgiving. One – family, obviously. Two – alcohol. Because celebrations are needed and sometimes because of the first thing that matters to me. And three – pumpkin pie.
Yeah I said it. I don’t really get all jazzed up about stuffing or the big bird many anxiously await for all year. I keep a conservative plate just so I can eat some pie.
This year like the past few years, most of my family will be joining me and Nick in our apartment to host a humble Thanksgiving. My mom usually takes care of the pie business, but after reading this blog and having increasing confidence in my cooking/baking abilities (I’m assuming) she asked me to see if I would make a paleo version of my beloved treat.
At first, I kinda wanted to say no. It’s enough pressure (that I put on myself) to host the family for a few days and make sure there are plenty of fun timez to be had. If you mess up the pie in this house, no one will ever let you live it down. Pie is life.
But after thinking through it I knew how much it would mean to not only myself but my sister Amanda who doesn’t in the past hasn’t been able to fully enjoy this sacred, holiday dish because of her sensitivities to wheat and dairy.
Because I knew I had to get the pies right, I made a test pie and brought it to my local CrossFit gym to get some extra practice and a few opinions before the big day. After the WOD I went up to everyone begging them to eat my pie. Okay it wasn’t really much of a beg, but maybe a heavy suggestion to try it since it was paleo after all.
“Do you want to try my pumpkin pie?”
“Welll…..ok maybe a little”
And just like that, I was carrying home an empty pie dish.
I don’t know why, but I think one of the best compliments when making a dish is saying that they didn’t realize it is paleo. Sometimes that label can get a little bit of a bad rep, but people also don’t realize, paleo recipes can not only be just as delicious as non-paleo dishes but they can also be just as much of a treat.
I got a little extra help on this recipe shoot today….
Or maybe I just need to ask her for more ideas when it comes to making recipes here.
- 1½ cups super fine almond flour
- 1 cup tapioca powder
- ¼ cup coconut sugar
- 2 large eggs, chilled
- 3 Tbsp cold water
- ½ tsp salt
- 4 Tbsp palm shortening
- 15 oz can unsweetened pumpkin puree
- ½ cup raw honey
- 1½ TBSP pumpkin spice
- 1 tsp vanilla extract
- 3 large eggs
- ¼ tsp salt
- Combine first 6 ingredients in a large food processor to make the dough - process until combined.
- Add shortening on the top - pulse until small pea-size bits form
- Form dough into a tight ball, wrap tightly in plastic wrap and flatten into a disk
- Transfer dough to the freezer and freeze for 1 hour
- Preheat oven to 325°F.
- Grease pie dish
- Roll out dough and transfer to pie dish - crimp edges
- Transfer to oven and bake for 15 minutes
- Increase oven temperature to 350°F.
- Combine all of the ingredients for the filling into a bowl
- Pour filling into cooled pie crust
- Bake for 35-40 minutes until center jiggles slightly
- Allow pie to cool for at least 2 hours before serving