This creamy pumpkin pie is made with a gluten-free homemade pie crust to create a healthier treat this Thanksgiving!
You don’t have to miss out on the pie to stay Paleo this holiday season. With a little extra effort, you can make a tasty, healthy alternative to the sugar-laden pumpkin pies you normally see at the Thanksgiving table.
The crust is made from a combination of almond flour, arrowroot flour, and coconut flour to achieve a light, pliable dough. Use a food processor to mix the flours with coconut oil and honey, then add an egg and pulse until a dough forms. Chill for half an hour, then roll out the dough and shape into a pie pan. Piece the bottom with a fork to prevent the crust from puffing, and bake for 10 minutes—just long enough to get it set.
Meanwhile, prep the filling: Whisk together the pumpkin puree, coconut cream, spices and vanilla, then add the eggs one at a time. For best results, use room temperature eggs—they'll integrate with the filling easier, and will help maintain a smooth interior while baking. If you can’t find coconut cream, simply use the top portion of a can of chilled coconut milk.
Pour the filling into the cooled crust and cover the edges with foil to prevent the crust from burning. Bake for an hour, then cool completely. You can store the pie in the refrigerator for up to two days.
Serve your pumpkin pie with a dollop of coconut whipped cream, and enjoy!
How to make coconut whipped cream: Drain any water from a can of coconut milk or cream. Pour into a bowl and use a whisk or a standing mixer to beat until smooth and creamy. Add a touch of pure vanilla, and whip again. Chill in the fridge until ready to serve.
