I am so late in posting this, but that’s because I’ve been locked away in the kitchen trying to find the perfect recipe for Paleo pumpkin pie. This Thanksgiving, I refuse to have to pass up the dessert course simply because most pies are filled with gluten, dairy and refined sugar, so I was determined to find an option that is delicious and mouth-watering but also Paleo. Unfortunately, it wasn’t as easy as I thought.
The pie filling wasn’t the problem. I had the perfect pumpkin pie filling recipe (one that I’d tried out last year) and I was anxious to use it again (more on that in a minute). The crust, however, was altogether another story.
It all started last year when I decided to “cheat” on making the crust. Instead of baking my own, I thought I could get away with a short cut by using a pre-made gluten-free pie crust from the market, and boy, was that an epic fail. The pre-made crust was hard as a rock by the time we sat down for dessert, so it did a massive disservice to the yummy pie filling accompanying it (not too mention it was not Paleo and was filled with many undesirable ingredients). So lesson learned: this year I was determined to spend a little extra time to make the perfect Paleo pie crust from scratch (wow, I feel like such a grown-up).
So my quest to find the best Paleo crust began, but several recipes into my challenge, I was just about ready to give up. I was looking for a crust that isn’t too nut-heavy but also relatively easy to make (let’s just say one batch of dough I tried to roll out turned into a sticky mess and ended up in the trash). But just when I was ready to abandon my pie making and bake an alternative dessert for Thanksgiving instead, I stumbled upon this grain-free honey “graham cracker” pie crust from Against All Grain, and I’m so glad I did.
This recipe uses a much smaller amount of nut flour (almond flour, to be more specific) and uses coconut flour for the rest. It was relatively easy to mix together and press into the pie dish, and the result is a lovely taste and texture. (Just be sure to use a pie crust shield as the edges might burn.)
As for that pumpkin pie filling I was just raving about? This pumpkin pie recipe from Elana’s Pantry wins the First Place prize in my opinion. I add a little extra spice and a pinch of sea salt just to give it a bit more flavor, and it’s delicious! Even though it’s dairy-free and refined sugar-free, the flavor and texture are comparable to any conventional pumpkin pie I’ve ever had (just a little less sweet, but that can be adjusted if desired).
I’m so happy I’ll get to enjoy pumpkin pie with everyone else this holiday thanks to this Paleo pumpkin pie. Let’s face it: Turkey Day just wouldn’t be the same without a slice of fresh-baked pumpkin pie to finish off that Thanksgiving meal. Sure, baking this one from scratch takes a little extra time and effort, but as I’ve learned firsthand, it’s totally worth it.