Not Your Grandmother’s Pumpkin Pie

Pumpkin pie is one of my favorite foods at Thanksgiving but when I couldn’t eat gluten or dairy anymore, I was determined to create a recipe that was both healthy-er than traditional pumpkin pie, and delicious too. As a Fort Collins Nutritionist, I replaced the sweetened condensed milk and trans-fat filled Crisco crust with healthier real food ingredients. This pumpkin pie uses coconut oil and coconut milk, as well as almonds which make it not only delicious, its pretty darn nutritious as well. It is suitable for anyone on the gluten free diet as the almond flour replaces wheat flour in the crust. Instead of loads of processed sugar, the filling uses maple syrup. If you love traditional pumpkin pie like your grandmother always makes at Thanksgiving, this may not be for you. . . but if you want to step up a rung on the real food nutrition ladder without sacrificing taste. . . then give this recipe a try!

Not Your Grandmother’s Pumpkin Pie

(aka Almond-Crusted Pumpkin Pie)

Yield: 2 pumpkin pies

Prep time: about 40 minutes

Cook time: about 1 hour

Almond Crust Ingredients:

2 cups almond meal (blanched, unblanched, or combo)

1/2 cup arrowroot starch

1/2 teaspoon xanthan gum

1 teaspoon baking powder (non-Aluminum)

1/2 teaspoon sea salt

1/2 cup coconut oil

1/4 cup water (or less)

Pumpkin Pie Filling Ingredients:

20 ounces pumpkin puree

1 can coconut milk (14 ounces)

3/4 cup maple syrup

2 eggs (or substitute)

1 tablespoon tapioca starch (or corn starch)

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Directions:

1. Combine all the crust dry ingredients in a large bowl, cut in coconut oil and mix until crumbly

2. Add water slowly and mix until ball is formed, divide into 2 balls, cover, and chill for about 20 minutes

3. Preheat oven to 375 degrees F

4. While the dough balls are chilling, combine all of the filling ingredients in a large bowl until thoroughly combined (do not over mix)

5. Remove dough from the fridge, roll out between wax paper sheets, transfer to pie plates (2), and press into plates

6. Pour half of pumpkin filling into each pie crust

7. Bake pies until pumpkin filling is set (about 1 hour)

8. When filling has set, remove pies from oven and put pie plates on wire racks until cool

9. Serve with a dollop of Whipped Coconut Cream; enjoy and happy Thanksgiving!