I realize this blog post is long overdue.. and I apologize. My goal is to post a new recipe once a week but sometimes life gets the best of me and I can’t seem to find the time! Actually, I tried to finish this post a few days ago but the squarespace site was having issues so I’m just going to blame it on that.. With that being said, I’m making it a solid goal of mine to make sure I post at least once a week if not more. I’m still getting the hang of this whole blogging thing so cut me some slack will ya! Just kidding I think I give myself a harder time than anyone else does.
Anywho, who is super excited for Thanksgiving?! I felt the need to do a Thanksgiving recipe post and I’ve also been really wanting to take a stab at a paleo pumpkin pie so I’m pretty excited for this one. It can be challenging when you attempt to recreate and holiday traditional recipe with completely different ingredients but it’s that much more satisfying when you nail it. Obviously, this does not taste EXACTLY like your grandma’s pumpkin pie but remember that is is much healthier and made with better ingredients so it’s going to taste different. I hate when people try to make healthier versions of things and they say that it tasted so much like the original thing that you wouldn’t even tell the difference. There is no way that a pumpkin pie made with coconut oil, maple syrup and almond flour is going to taste exactly like the pumpkin pie made with flour, butter and sugar. There’s just no way. But that does not mean the healthier one tastes bad! In fact, I was really pleased with the outcome of this. It definitely satisfied my pumpkin pie craving and I basically killed half the pie without the help of my husband (who also loved it).
While we’re being honest here, I also want to say that no, I will not be making this and bringing it to our families on Thanksgiving day. Reason being that my family sticks to our traditional dishes when it comes to the holidays. For example, I always make the sweetest, unhealthiest sweet potato casserole that ever existed while my mom makes the most delicious, cheesiest mac and cheese. That’s just the way we do things and I’m happy with it. The reason I made this paleo version of pumpkin pie is because other than the holidays, we keep our diets pretty healthy (or at least we try to most of the time). So when it was a Tuesday and I felt this undeniable craving for pumpkin pie, I knew making my own healthier version would keep me satisfied until the big feast with the family. If your family is open to healthier alternative dishes this year, that is awesome! But I just wanted to be honest and say that I do not expect people to swap out their family pumpkin pie recipe for this healthier one. But again, go you if you can get away with that!
If you read my very first blog post I brought up the topic about canned pumpkin. I learned a few months ago that canned pumpkin is actually squash and not real pumpkin (well, most kinds are). And that kind of upset me. So I swore to myself the next pumpkin pie I make I will actually buy a small pumpkin and make the puree myself. And that is exactly what I did in this recipe. While it’s obviously more work to do it this way and definitely not required, I found it pretty satisfying. It was kind of cool to say that I made a pumpkin pie from an actual pumpkin and not from a can. But I’m not bashing canned pumpkin I promise, I’ll still eat the canned stuff any day of the week.
Due to the fact that I love Thanksgiving and the food, I plan on doing another post later this week with some kind of brussel sprout recipe. I love brussel sprouts so much and I think it’s a perfect side dish for Thanksgiving. I haven’t decided on the exact recipe yet.. I’m thinking either some kind of au gratin or maybe just a skillet recipe. Stay tuned for that!
If you plan on making this recipe or you already did make it and have any questions or comments, please please please comment on this post to let me know! I’d love to hear what you think or answer any questions you might have.
- 1 cup arrowroot or tapioca flour/starch
- 1/2 tsp salt
- 1/3 cup coconut oil (preferably refined)
- 1/3 cup full fat coconut milk
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 egg
- 1/3 cup coconut flour
- 15 oz can pumpkin puree OR 2 cups of homemade pumpkin puree
- 1 cup full fat coconut milk
- 3 eggs
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1 1/2 tbsp pumpkin pie spice
- pinch of salt
- Preheat oven to 425 degrees.
- Mix together 1/2 cup of the arrowroot flour and salt in a bowl.
- Combine the coconut oil, coconut milk, maple syrup, and vanilla over medium heat in a saucepan on the stove. Bring to a boil then take it off the heat and pour the mixture in the bowl with the arrowroot flour and salt. Stir until combined.
- Add in the egg and stir until combined.
- Then add the coconut flour and stir until combined.
- Add in the additional 1/2 cup of arrowroot flour until the mixture forms into a dough. You can add more arrowroot starch if you need to.
- Press the dough into a greased 9-inch pie dish. I found that using greased wax paper to press the dough in the pan really helped. Set aside.
- Now for the filling.. in a bowl combine the pumpkin puree, coconut milk, eggs, maple syrup, vanilla and pumpkin pie spice and salt.
- Pour the filling into your prepared pie crust.
- To protect the edges of your crust from burning you can either use a pie shield or you can use aluminum foil and cover the edges of your crust with it all around the pie.
- Bake for 15 minutes at 425 degrees. Then, turn down the oven to 350 degrees and make for an additional 35 minutes or until the center of the pie is set. Let pie cool before serving.