It’s really not Thanksgiving without a piece of pumpkin pie, right?? Unless of course you don’t like pumpkin pie, that is! I have a son who doesn’t like chocolate, or really sweets for that matter but this is his g0-to dessert when at holiday gatherings. My daughter on the other hand, loves everything chocolate and won’t even come in close proximity of a pumpkin or apple pie. Me? I’ll take them all!
In efforts of trying to stay on track with my healthy lifestyle, I will make my own versions of foods (paleo-fy) to allow me to enjoy all the fun foods that I don’t normally have around throughout the rest of the year. If you read my other posts referring to Thanksgiving dishes that I take along with me to our gatherings, you know that I don’t want to miss out on great dishes and all the fun the family has around the dinner table by way of celebrating with food ….BUT I also want to keep my health in check and know that I will walk away from the table feeling good and not sick or sluggish. We all have our days where we might indulge in this or that but I fear not feeling well if I eat something that my body isn’t used to digesting, especially on a day that we should all be having fun with our family and/or friends!
SO! If you’re missing out on these little sweet treats because you’re afraid of what might be in the pumpkin pie that your family member made, don’t fear! Make this! It’s all the deliciousness that you might remember but without the grains, gluten and sugar.
Make 2! That way you know you’ll have some leftover to indulge on, long after your Thanksgiving dinner is over! And don’t forget how yummy the house will smell as they are baking in the oven. Happy baking!
Forming into a ball on parchment paper. Place on plastic wrap and secure. Store in fridge for a couple of hours.
After a couple of hours, roll dough out in between 2 pieces of parchment paper. I use a bakers mat with inch sized increments to roll out into a 9 inch round.
Carefully peel away parchment paper after gently laying pie pan onto dough and flipping over.
After an hour in the oven, I use a crust protector to keep the edges of pie crust from burning. If you don’t have this gadget, wrapping foil on the edges works perfectly!
- Pumpkin Pie Filling
- 1 can pumpkin
- 3/4 cup full fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup cashew butter
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1/2 tsp pure vanilla extract
- Pinch of salt
- 1 cup almond flour
- 1 cup cassava flour
- 2 tbsp tapioca flour
- 3 tbsp coconut sugar
- 1 stick (8 oz) grassfed butter (cold)
- 1/4 cup lard (cold)
- 1/8+ cup water
- 1 tsp salt
- coconut oil or butter for greasing pie plate
- 9 inch deep dish pie plate
- Preheat oven to 350 degrees.
- Cream together all ingredients with hand held mixer or stand mixer.
- Combine dry ingredients in stand mixer, adding cubes of cold butter and dollops of lard a little add a time to incorporate.
- Add water and mix well (Start with 1/8 cup water and add more if needed). Water is added to allow just enough liquid for a nice creamy consistency. It should still be a sticky dough, enough to form into a ball for refrigeration. It shouldn't be runny.
- Set dough on parchment paper and shape into a ball. Wrap with plastic wrap and place in fridge.
- Refrigerate 2 hours.
- Set dough in between 2 pieces of parchment paper and roll out to fit a 9 inch deep pie pan (I use a bakers mat that allows me to make a perfect 9 inch round). Take top piece of parchment paper off of dough, carefully.
- Using a 9 inch deep pie plate, wipe coconut oil or butter to grease.
- Take your pie plate and turn upside down, laying gently on dough. Grab the parchment paper underneath the dough, with the sides of the pie plate and carefully turn over so the dough falls lightly onto pie plate.
- Carefully remove the parchment paper from dough and lightly press the dough into your pie pan. Press the dough gently to edges of pan, making sure it reaches the height of pie plate. Flute the edges of dough if desired*
- Pour your pumpkin filling into prepared pie crust and bake at 350 for an hour. At one hour, put a crust protector over the top of the edges of crust. Alternatively, use foil to quickly lay/wrap over crust edges to keep crust from burning. Bake another 20 minutes. Check with toothpick for center to be somewhat firm and toothpick comes out clean.
- *This dough is very forgiving. You can adjust easily without it cracking....it might tear but you can certainly push/pinch dough back together easily.