Thanksgiving is right around the corner, and whether you are new to primal eating, or a veteran to the grain free ways, enjoying Thanksgiving without straying from a healthy diet may still seem challenging. Bill and I wanted to present to our readers a delicious recipe for Thanksgiving pumpkin pie that is grain/dairy free, and delicious enough to fool any family member into thinking it is a classic pumpkin pie, full of sugar and grains.
Bill has been telling me for weeks that his dad (also Bill) makes THE best pumpkin pie in the history of pumpkin pies. I asked Bill (Sr.) where he got this recipe from, and he told me it came from a cook book of his mothers called “Ladies Who Lunch”. He said that one Thanksgiving while home from college, his job was to bake that pie for Thanksgiving dinner. Bill’s dad, being the generous man he is, allowed us to attempt transforming his infamous pie recipe into something more primal. I will admit, the pressure was on for this one. I had a lot to live up to when baking this pie. Thankfully we only had to change three things in the recipe and it came out absolutely delicious. Four stars on this one from Bill’s family, and his dad (thank goodness!).
The crust for this pie came from a gluten free pie crust recipe I found on Elana’s Pantry. That recipe can be found here. I did however make a few adjustments. I used maple syrup instead of agave, and coconut oil instead of grapeseed oil. This pie crust is absolutely to die for! It would work beautifully for any type of pie filling your primal hearts desire. Definitely worth trying!
Grain Free Holiday Pie Crust
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 325.
- In a medium sized bowl, combine dry ingredients.
- In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter, about 40 seconds in the microwave does the trick).
- Stir wet ingredients into dry.
- Pat the dough into a 9.5 inch glass pie dish (this takes a little finesse. I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.)
- Bake for 10-15 minutes, or until golden.
- Remove from oven to cool.
- 1 tablespoon unflavored Knox Gelatin
- 16 oz pure pumpkin puree
- 3 eggs, separated
- 1/2 cup unsweetened almond milk (we used Almond Breeze)
- 2/3 cup pure maple syrup
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- Liquid stevia extract
- 1/2 cup heavy cream (optional for whipped topping)
- In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly.
- Cook over medium heat, stirring constantly until it boils.
- Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it).
- Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit.
- Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. (“folding” is a stirring technique that adds air into the batter, check out this quick video)
- Pour filling into pie crust.
- Cover pie with saran wrap and cool in the fridge until set.
- An optional topping is to whip heavy cream and sprinkle with cinnamon.
Although I have never tried the original version of this pie, our modified recipe was mouth watering! According to Bill and his family, it tasted just like the real deal. Pumpkin Pie success! We highly recommend adding this recipe to your Thanksgiving menu.