I love pumpkin pie, and as basic as that sounds I do not care who knows. There was a point in my life when I thought for sure that I would be eating pumpkin pie at my wedding instead of wedding cake. And then I got married in June and the chef made me a SPECTACULAR flourless chocolate cake with raspberry filling and I forgot all about pumpkin for a day. That is way besides the point. Pumpkin is one of my favorite parts of Thanksgiving, the end. Let’s eat some pie, what do you say?
I used to think I did not like Thanksgiving food. OKAY don’t run away. You may be thinking what in the world was wrong with me. Well, when I was younger I was the pickiest eater (so there is hope for anyone out there) and would request my mom make ravioli for every holiday and birthday (no wonder I had stomach aches right and left, hello there gluten!) If you know her, she’s a fabulous cook, and has the patience to put up with me. My parents were probably the LAST people to think I would become a dietitian, surprise!
It was not until I was in college when I realized there was a big ‘0l food world out there and I realized turkey, stuffing, cranberry sauce and ALL the sides were amazing. However, I was ALWAYS a fan of pumpkin pie (even the year it may have flipped onto the floor on it’s way from the oven to the cooling rack) and that has never changed. Anyone else have Thanksgiving bloopers to share?
Ever since I found out that gluten and I don’t mesh and I met my hubby who can’t even look dairy in the eye, I’ve been determined to recreate recipes that we can both enjoy together, symptom free! It’s taken a few tries to get this pumpkin pie to my liking, so here it goes 🙂 If you prefer a different pie crust feel free to substitute it and just use the pie filling!Print
- 1–3/4 cup pumpkin puree (or 1–15 oz. can pumpkin puree)
- 1/2 cup full fat coconut milk
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup ghee or butter, melted + extra for greasing pie dish
- 2 eggs, room temperature
- 1/2 cup arrowroot powder
- 1/4 cup maple syrup (dark Amber)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 1 Tablespoon coconut flour, sifted
- Preheat oven to 350°F. Grease a 9″ pie crust dish with ghee/butter.
- In a large bowl, whisk together all pie filling ingredients until smooth & creamy texture.
- Pour pie filling into 9″ pie crust and bake in oven for 40 minutes.
- Allow to cool and then refrigerate for at least 1 hour before serving.
- Top with coconut whipped cream and sprinkled cinnamon.
I love a good whipped cream on top of my pumpkin pie. If you want a dairy free version, all you have to do is put a can of full fat coconut milk in the refrigerator overnight then using a mixer, mix the cream (reserve the water underneath) it on high with a wee bit of maple syrup, some vanilla extract and any other seasonings you like. It’ll whip right up!
Alright, that’s all the recipes I have for you before Thanksgiving.
Have a happy & healthy Thanksgiving and remember to not OVER indulge and maybe even go for a family walk post dinner. I am thankful for each and every one of you, thank you for all of your support <3