No Thanksgiving is complete with a pie. After practically being in my 5th year of illness, I have come to terms that you don’t actually have to participate in eating pie for the warmth of the oven and smell of cinnamon to make you feel all cozy and festive. This year, my parents, little brother and I will be spending Thanksgiving in Nashville with my older brother, close friends, and relatives from my father’s side. Because getting to experiment in the kitchen will not really be an option, I figured I would try making a new pie recipe while I was still home. It seems everyone has a favorite pie, whether it be apple, pumpkin, pecan, raspberry, or blueberry. For some reason, pumpkin has always been my favorite. There is just something about the creamy texture that has always reminded me somewhat of a lighter cheesecake. Seriously, I would eat pumpkin pie everyday for breakfast if I could. Therefore, with Fall in full swing, an empty house, and a kitchen all to myself, I decided to take advantage of it all and brainstorm on a new pumpkin pie recipe. The crust, I am in awe of, as it rolled out better than any “regular” crust I have ever worked with. Though I use half maple syrup and half date puree for the sweetener, you can easily skip the maple syrup and double the date mixture, or, if you don’t have dates on hand, use all maple syrup. Because I cannot eat any type of carb or sugar on the Pk Protocol, I knew I had to make a pie that would pass “family inspection,” yet still comply to the challenge of dietary restrictions. This pie is Autoimmune Paleo-friendly, however, you would never know it. Both my mom and dad dug in right away and loved every bite! Everyone (including friends outside of the family) thought it could be easily served to a group of people without anyone ever knowing it was any different than a pie full of regular sugar, dairy, and gluten. The crust was noted as being exceptionally tasty, and the inside very creamy (without any eggs)! Therefore, as a way to hopefully make the pie crust less daunting to make, I have included step by step photos that guide you along in the process. All in all, I am incredibly pleased and happy with this recipe, and I am sure you will be too.
Spiced Pumpkin Pie
- 1/4 cup green plantain – pureed
- 1/2 cup sweet potato flour
- 1/2 cup arrowroot flour
- 1 tbsp coconut flour (or) 2 tbsp sweet potato flour for coconut free
- 1/4 tsp sea salt
- 6-7 tbsp lard – cold
- 2 tbsp ice water
- 1 tbsp maple sugar
- Coconut or arrowroot flour for dusting.
- 1 can (15 oz) organic pumpkin puree
- 2 tbsp grass-fed gelatin mixed in 6 tbsp water = 2 gelatin eggs
- 1/3 cup full fat coconut milk
- 6 fresh medjool dates – pitted
- 1/4 cup pure maple syrup (or) 6 more pitted, medjool dates
- 1/4 cup green plantain- pureed
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- Dash of cloves
- In a food processor, puree plantain until smooth, and transfer to a bowl for later use.
- Next, pulse together sweet potato flour, arrowroot flour, coconut flour, salt, maple sugar, and 1/4 plantain puree until the mixture becomes crumbly.
- Slowly pulse in lard 1 tbsp at a time, making sure not to over-mix
- Add ice water and pulse until the mixture forms into a dough.
- Scoop dough onto plastic wrap dusted with coconut flour and form into a large ball. *If dough is too sticky to handle, wrap up and place it in the fridge for 30 minutes.
- Once cool enough to handle, push dough down with fingers until a thick circle is formed, sprinkle with more coconut flour and flip over.
- Dust the dough with coconut flour as needed, pressing out to around 12 inches wide, and flipping over once more, dusting with coconut flour.
- Next, dust a rolling pin and roll dough out until about 14 inches (about 1/4 cm thick), or bigger than the width of your pie plate.
- Grease pie plate with 1 tbsp of lard.
- Place pie plate upside over the dough and carefully flip over, making sure the pie plate stays in contact with the dough.
- Press the dough down around the inside of the pie plate, crimping the sides, and poking holes in the bottom with a fork.
- Bake in oven for 10 minutes and beginning to brown.
- Take out of the oven and let cool while making the pie filling.
- Preheat oven to 350 degrees.
- Pit dates and place in a bowl of hot water to soften for 5-10 minutes.
- Once soft, place in food processor and let run until the dates become a smooth paste.
- Next, add pumpkin puree, remaining 1/4 cup plantain puree, ginger, cinnamon, cloves, and salt, letting run until mixture becomes smooth.
- Add coconut milk, maple syrup, both gelatin eggs, pureeing until smooth.
- Pour pie filling into prepared pie crust and baked for 45 minutes.
- Take out of oven and let cool for at the least 3-4 hours or overnight
1 Corinthians 1:25 “For the foolishness of God is wiser than human wisdom, and the weakness of God is stronger than human strength.