Tuesday, November 2, 2010

Pumpkin Pie and Pie Crust

This past weekend I celebrated my 25th birthday! What a fun celebration it was! We invited 25 of my closest friends and family over for dinner and desert! I made 2 roast chickens, 2 pot roasts, 10 lbs of mashed potatoes, and a LOT of roast veggies (carrots, green beans and onions).

This was my first time cooking for a group this large, and I had a BLAST! The food turned out great as well! In all the craziness of preparing for the party, I didn’t get any pictures of the food, but I did manage to capture some pictures of the DESSERT that was served.

I decided to make a Pumpkin Pie, an Apple Pie and a Vanilla Torte with Chocolate Frosting for dessert. It was a lot of work making these desserts. I would definitely say it was the most stressful/time consuming part of the whole process!

The real test was to find Grain-free, gluten free, dairy free, refined-sugar free recipes that actually taste good enough to serve to a group of people who can eat all of the above. But, I was able to make 3 desserts, all of which were delicious and met all of our family’s criteria! I will share all of these recipes this week!

Pumpkin Pie (Grain free, gluten free, dairy free, refined sugar free)
1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3 eggs
½ cup honey
1 tsp cinnamon
¼  tsp sea salt
½ tsp nutmeg
1 cup coconut milk (full fat)
1 pie crust (recipe below)

Line a lightly greased 9 inch pie pan with your pie crust. 

Crack the eggs into a large bowl and beat well.  Add the rest of the ingredients until thoroughly combined.  Pour batter into pie crust.

To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.

Bake at 325 for 45 minutes or until firm.

Pie Crust:
3 cups almond flour
2 tablespoons turbinado
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold coconut oil
one large, beaten egg

Combine almond flour, sugar, salt and baking soda in a medium bowl.
Cut the coconut oil into eight smallish chunks and toss them into the mixture. Use your fingers to rub the oil into the flour. I do this by scooping the mixture into my cupped hands and rubbing it firmly between my thumb and fingers, letting the mixture fall back into the bowl. Do this until the mixture resembles coarse sand and no coconut oil chunk is larger than a pea.

Then add the egg all at once and mix it in with your hands until all of the mixture is moist. Let the dough chill in the refrigerator for 15 minutes.

Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers. Chill the crust for another 10 minutes, then bake add pie filling and bake!


  1. I have a quick question for you-I am thinking of trying this crust with a no-bake filling. Any idea how long to bake only the crust. Do you think that will work?

  2. Sorry...Another one! Do you just make almond crumbs in the blender and call it almond flour, or do you use something else? I have an almond blend flour I could use (not actually much almond) or regular almonds I can put through the food processor.