This is my contribution to the Thanksgiving feast….. allergen free pumpkin pie. Simple but yet extremely tasty. I have been working on a crust recipe for weeks and have finally produced what I like to call the perfect crust.
If you are looking for a flaky crust, then hit the back button on your browser and stop reading now. You will not find a flaky crust here at all. What you will find is a tender and moist rendition of a pie crust.
I have tried multiple AIP pie crust recipes, but they all turned out hard, stuck to the pie dish, too oily, not a healthy fat was used, and too much of something or not enough of something else. You get my point. The challenge here is not using butter or gluten to create a nice flaky crust and using being able to use such ingredients does not yield such result.
Instead I decided to take this recipe in a different direction and focus on what I could achieve. Drum roll please…… introducing my secret ingredient……contributing moisture and fat at the same time…..chilled coconut milk! (coconuts are so amazing and their products are my favorite thing to work with!)
As of yet, I have not tried to see if this dough can be rolled out, but it is pressed together quite nicely in the pie dish and holds together well after baking. The pumpkin pie filling is just as delicious….sweet, slightly creamy, and full of pumpkin pie flavor (without nutmeg because those are seeds). For the pumpkin pie flavor cinnamon and cloves are used, which are approved AIP ingredients.
Being a pumpkin lover has it perks during the fall when the pumpkin spice life AKA “PSL” comes around again. These perks being that everything is pumpkin this and pumpkin that! What could be better?! Actually, many things can be better if you are not a pumpkin lover. In the case of non pumpkin spice lovers you may not understand, but that is okay. To me pumpkin pie is one of the hearts of fall and I view it as being what the entire PSL originated from and revolves around.
pumpkin pie recipe which will fill your house with all the delicious smells produced (that is the general idea at least). One neat aspect of this recipe is that only the crust is baked for about 10-15 minutes. The filling is prepared on the stove freeing up the oven for other amazing deliciousness you may be making for Thanksgiving or another meal entirely. Not including cooling, the whole pie can be put together in in 45 minutes or less.
This post is coming out in little under than a week to thanksgiving. When the big feast day comes, and if you are hosing the dinner don’t worry about making every detail perfect, because all will work itself out and be okay. How to do I know? From a Catholic point of view I can tell you for certain that God has control and all will work according to His plan…and plus he tells us it will be okay and not too worry (see Luke 12:22-26 and Philippians 4:6-7). People usually don’t remember or focus on the details they are more likely to remember the traditions and the people they are with. It is family, friends and the memories shared with them that count the most. I believe that sharing a meal with those who we are close to us is what makes the food as delicious and good as it always turns out to be. This even applies if every dish was scorched and Thanksgiving dinner was eaten at a restaurant as a last resort. It will be Thanksgiving for the record books and one surely to be remembered.
If tension or conflict arises at the dinner table (which can happen and just might depending on the situation) try to remember the heart of what Thanksgiving is all about. Thanksgiving celebrates friends and family and the memories and blessing that are shared. It is a time to be grateful for what we have been given, and to give those who need it most in our own unique way. For many it is only but a few times a year that they share a meal with most of their closest friends or loved ones (which is one thing to be grateful for). Take a moment to step back and think of your blessings and what you are thankful for. I know that I will have a lot to be grateful for this Thanksgiving (a delicious meal being one). Savor and enjoy, and have a blessed Thanksgiving.
Allergen Free Pumpkin Pie (10-15 minute baking time!)
1cfrom 1 can full coconut milk *measure the 1 c. coconut milk from the can and place in the refrigerator. Set aside the rest of the can at room temperature or scoop into a medium saucepan as it will be used in the fillingchilled
1/3ccoconut oilnot liquid; chill if needed
1/4 c+ 1 Tbs.cold water
2cans pumpkin puree15 oz, not pumpkin pie filling
The rest of the can of coconut milk not used in the crust
2Tbsgelatin dissolved in 1/2 c. water
Preheat the oven to 400 F.
For the crust combine in a medium sized mixing bowl the coconut flour, arrowroot starch, coconut sugar, gelatin, and sea salt.
Cut in the coconut oil with a fork.
Stir in the chilled coconut milk with a sturdy and solid spoon.
Pour in the cold water and mix to combine.
Dump the mixture out into a glass pie dish (or pie dish or choice).
Press the dough dough evenly with your hands along the bottom and sides of the pan to form the crust. I usually like to form the sides of the crust first, before I press down the bottom.
Using a fork poke holes int the bottom of the crust to prevent air pockets from forming.
Bake for 10-15 or until golden brown. Remove from oven when the crust is done baking and set aside.
While the crust is baking combine all the ingredient for the filling into a saucepan.
Heat the filling mixture in the saucepan until extremely hot (145F). Be sure to stir or whisk the filling constantly. If you do not mix constantly there will be a huge explosion of pumpkin goodness all over your stove and possibly yourself. Please be careful.
Check the filling with a thermometer to see if the filling has reached 145 F. Once it has reached this temperature remove from the heat.
By now the crust is most liking done baking. Once it is done remove remove from the oven. Do not worry about the crust cooling before this next step.
Pour the pumpkin filling into the crust and smooth the top.
Allow to cool until the filling becomes firm. I leave my pie out on the counter top for a while until just barely warm, and then I put it in the refrigerator and let it sit there overnight to completely solidify.
Serve with coconut milk whipped cream or coconut milk ice cream (optional)
Please note that it is best to make this pie a day ahead of when you plan on serving it to allow for proper solidification and cooling of the filling.