This is the first Thanksgiving in a long time that I will not be cooking! We are going to my sister’s home to celebrate with her and her family. However my husband wanted some pumpkin pie this weekend.  I was so excited because this is the perfect opportunity to, you guessed it, experiment!  I researched quite a few recipes but felt like I needed to make changes to come up with one that would be just right for my husband’s palate.  As luck would have it success was achieved on the first try!

I made a almond flour pie crust and substituted coconut milk for evaporated milk in the pie filling.  Other changes included nixing the refined white sugars in the recipes and using all the organic ingredients I could find.  Because almond flour was used the pie crust is darker and does brown quicker so make sure and protect those pie edges with foils or a pie crust ring. I also suggest using a food processor to make the crust and to make the pie crust first as it needs to refrigerate for about 30 minutes before going in the pie pan.

Although this pie does have calories it is free of wheat flour and refined white sugar. Because it is Thanksgiving we did top our slices of pie with a dollop of whipped cream! Enjoy!

Almond Flour Pie Crust

Yield: 1 single pie crust

Ingredients

• 2 cups of almond flour (don’t use almond meal, it is too coarse)
• 1/2 teaspoon Himalayan salt
• 2 Tablespoons organic coconut sugar
• 6 tablespoons organic butter
• 1 large organic egg

Method

• Combine almond flour, salt, coconut sugar and egg in a food processor bowl. Pulse it until  well combined.
  
• Slice the butter and add it to the flour mixture. Once again pulse it until well combined.
• Place the dough onto plastic wrap (I make a cross with two large pieces of wrap and place the dough in the middle).  fold the wrap over the dough and using a rolling pin, roll it into a 9 – 10 inch circle.
• Place the dough in the refrigerator for 30 minutes.
• Meanwhile spray a 9 – 10 inch pie pan/dish with non-stick cooking spray.
• Peel the wrap off the dough after 30 minutes.
• Press the dough onto the  the bottom and up the sides of the pie pan.
• Crimp the edges of the crust with a fork.
• Fill the pie crust with your choice of filling and bake for the directed time.
• Make sure and cover the edges with foil or a pie crust ring to prevent over browning.

Cleaned-Up Pumpkin Pie

Yield 1 pie

Ingredients

• 1/2 cup organic sugar or coconut sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon ground ginger
• 1/4 tsp ground cloves
• 1 teaspoon vanilla extract
• 2 large organic eggs
• 1 can organic pumpkin puree
• 11 ounce container of organic recipe ready coconut milk (I use SO Delicious) or a 15 ounce can of full fat coconut milk
• 1 unbaked 9-inch pie shell

Method

• Preheat oven to 375 degrees
• Combine all the pie filling ingredients in a large mixing bowl.
• Mix using a hand mixer.
• Pour the filling into a prepared pie shell.
• Cover the edges of the pie with foil or a pie ring.
• Place the pie on a baking sheet.
• Bake for 50 minutes. Test for to see if it is done by inserting a knife into the middle. If it comes out clean it is done. If not bake a little longer.
• Cool pie then refrigerate until served.

Happy Healthy Thanksgiving!

Cleaned-Up Pumpkin Pie

2015-11-27 14:27:29

Yields 1

This pie is cleaned up, eliminating processed evaporated milk and sugar but keeping all the flavor of the traditional pie.

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Ingredients

1. 1/2 cup organic sugar or coconut sugar
2. 1 teaspoon cinnamon
3. 1/2 teaspoon Himalayan salt
4. 1/2 teaspoon ground ginger
5. 1/4 tsp ground cloves
6. 1 teaspoon vanilla extract
7. 2 large organic eggs
8. 1 can organic pumpkin puree
9. 11 ounce container of organic recipe ready coconut milk or a 15 ounce can of full fat coconut milk.
10. 1 unbaked 9-inch almond flour pie shell or shell of your choice.

Instructions

1. Preheat oven to 375 degrees
2. Combine all the pie filling ingredients in a large mixing bowl.
3. Mix using a hand mixer.
4. Pour the filling into a prepared pie shell.
5. Cover the edges of the pie with foil or a pie ring.
6. Place the pie on a baking sheet.
7. Bake for 50 minutes.
8. Inserting a knife into the middle; if it comes out clean it is done.
9. If not done return to oven and check every 5-10 minutes until done.
10. Cool pie then refrigerate until served.

By Donna and Danielle

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/