Thanksgiving is just around the corner. What the hell. How is it November already?? I’m still getting used to the fact it’s still in the low 70s here in my new neighborhood, and not witnessing the drastic change in temperature got me all confused about the seasons. Sorry, that was a humblebrag moment. I’ll stop. This weather is wonderful.
About 2 years ago, when I found out that I have gluten and dairy sensitivities, I would get anxious about the holidays that are celebrated around eating food, like Thanksgiving, especially when I’m invited to other people’s homes. I didn’t want to offend the host by not eating their dishes they worked so hard to prepare. I’m sure anyone with a restrictive diet (I hate those words) understands these situations. I hosted both Thanksgiving and Christmas last year, so I can have full control of all the ingredients and enjoy the meals without worrying. Plus, I love to cook (duh) and playing the hostess.
However, when I do attend other people’s festivities, I have found that you can talk to the host beforehand and he or she 99% of the time understands. You can also offer to bring your own dish that everyone can enjoy so you have something to eat just in case. For me, I find that I can usually navigate around the dishes at a non-Paleo Thanksgiving dinner except when it comes to dessert, so that is most likely what I would bring.
And what says Thanksgiving dessert like a good ol’ pumpkin pie? I don’t always love eating sweets, but I have zero problem polishing off a piece (or 5) of pumpkin pie. It’s the only kind of pie I like.
I think it’s the flaky, buttery crust with the slight sweetness of the pumpkin that’s not too overpowering. The crust is always my favorite part, and this recipe delivers on the delicious crust.
You can leave the crust as is or press the edge with a fork all around like I did to make it a bit more decorative.
Finding out that I can make pumpkin pie Paleo made my Thanksgiving 10x better. At least.
I hope I can help you indulge in a healthy way this holiday season without the need for a “detox” or fad diet resolutions in the new year. I plan to post up a few more holiday recipes in the next month to guide you so stay tuned!
- 2 cups almond flour
- 2 tbsp grass-fed butter, melted
- 1 egg
- ½ tsp salt
- 1-15 ounce canned pumpkin puree (NOT pumpkin pie mix)
- 3 eggs
- ⅓ cup raw honey
- ⅓ cup full-fat coconut milk
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp freshly grated ginger
- ¼ tsp cloves
- ¼ tsp salt
- Preheat oven to 350 degrees F.
- Put all ingredients in a food processor and pulse until well combined. It should form a dough.
- Press the dough evenly into a 9 inch pie pan.
- Bake the dough in the oven for 5 minutes and take it out of the oven.
- In a large bowl, whisk together all the ingredients for the filling making sure they are really well mixed.
- Pour into the pre-baked crust.
- Bake for 45 minutes.