What says “Happy Thanksgiving” more than pumpkin pie? For those who know my husband, he is a pumpkin pie freak. You know the dad on A Christmas Story? The way he was about turkey is how my husband is about pumpkin pie.
It is thanks to him mom, and so it is her tried and true family recipe that I adapted to suit our therapeutic diets over the years. It can always be adapted further to your specific needs but here’s the basic recipe.
Ingredients:
1 cup dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ginger
1/2 tsp salt
2 eggs
1 1/2 – 2 cups organic pumpkin puree
5 oz organic coconut cream
9″ GF unbaked pie crust
Instructions:
- Preheat oven to 425 degrees and make sure if your pie crust is frozen that you have taken it out to thaw.
- Blend sugar, spices, and salt together. You can also use a pumpkin pie spice blend and use 1 heaping tbsp instead of individual spices.
- Add eggs, pumpkin puree & coconut cream and mix well.
- Pour into the pie shell and bake for 15 minutes.
- Reduce heat to 350 degrees and bake for an additional 40 minutes or until an inserted knife comes out clean. The center will be slightly “jiggly” and will set as it cools but the edges should be firm and puffed up.
- Top with coconut whipped cream (or any dairy free whipped topping) or dairy free ice cream! Enjoy!
Here it is going into the oven…
And coming out…
Not only does my house smell amazing but I love seeing my husband get excited for something as small as a pie. But, like with many holiday traditions, it’s not really about the “food”, it’s about the love, the togetherness, and the memories wrapped up in these small things. But delicious tasting foods are sure a bonus.
And I get to think about my mother in law while I am making it and while we aren’t together this year, it makes us feel just a tad closer. đź’–
Happy Thanksgiving friends and let us always give thanks for the beauty of life which can be found in so many of these small moments!