Well it's November already! And although I'm not a huge fan (actually make that not a fan at all) of the cold weather, I do enjoy the holiday season and spending time with friends and family. There's something about the cold weather that brings everyone together. Maybe it's the common consensus that we should all be locked in the house with our heaters on, I don't know, but it's definitely a fun time to share food and gifts with the ones we care about. So of course when I think of November, I think of Thanksgiving, and then I think of stomach pain from all of the food I know I'm going to eat. But maybe, just maybe, if we had a few healthier options around, I wouldn't dread the upset so much. Yes, I will still stuff my face with too much food, but hopefully the aftermath will be slightly less painful. The first order of business? A paleo pumpkin pie!
Why? Because it's one of my favorite things about Thanksgiving, and I thought, it shouldn't be that hard to modify. And really, when you think about the main feast, you can eat pretty healthy on Thanksgiving if that's something you want to do. There's turkey (yum!), mashed potatoes (which really aren't that bad, since they're gluten and grain free, just pass on putting dairy in them if that upsets your stomach), and plenty of side dishes like salad, roasted vegetables, etc, etc. Really all that's left is the perfect dessert, which I'm about to share with you now. So who's up for taking the paleo Thanksgiving challenge with me?
Oh and if you must know, I shot these photos in the morning, because someone told me that's when you get the best lighting. This of course meant that I had pumpkin pie for breakfast, and it was delicious.
Prep 15 min
Cooking 1 hour & 15 min
- 3 cups almond meal
- 3 tbsp coconut oil
- 1/2 tsp salt
- 2 eggs
- 3 eggs
- 1 15oz can pumpkin puree
- 1/2 cup honey
- 1 cup coconut milk
- 1 tbsp pumpkin pie spice
- Preheat oven to 325F
- Compine all pie crust ingredients in a food processor and pulse until dough forms
- Press the dough into a 9" pie pan
- In a large bowl whisk the eggs for the pie filling together
- Then add in all remaining ingredients and blend until everything is well combined
- Pour the filling into the pie crust and cover the outside edges of the crust with foil to prevent them from burning
- Bake for 1 hour and 15 min