By Beth Lipton
Pumpkin pie. That wedge of orange creamy goodness, with maybe a dollop of whipped cream? Oh. Yeah. To most of us, it’s as essential to Thanksgiving as the turkey. The very idea of it can fuel even the laziest through a pre-meal Turkey Trot.
We always felt somewhat good about the pie healthwise—hey, pumpkin is a vegetable—though the classic version is loaded with sugar and the crust has white flour and sometimes even (gasp) vegetable shortening.
But now you get to have it all. We’ve created a luscious, spicy pumpkin pie that hits all the satisfaction notes, but without refined sugar and even without grains. Our version uses almond flour, coconut milk and sugar, and a little maple syrup. If your guests would balk at a healthier pie, don’t tell them—they won’t know the difference.
Remember: This pie is better for you than classic versions, but it’s still pie. Enjoy it, savor it, but keep the portion size moderate. Or, go out for an extra long trot, post turkey!
- For Crust:
- 1 ¾ cups blanched almond flour
- ¼ teaspoon salt
- 4 tablespoons ghee, melted and cooled
- For Filling:
- 1 15-oz. can pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup coconut milk (shake well before measuring)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- 1 ½ tablespoons speculaas spice blend or pumpkin pie spice
- Generous pinch of salt
- Topping: Freshly whipped organic cream or whipped coconut cream
- Make Crust: Preheat oven to 325ºF. In a bowl, combine the flour, salt and ghee until well mixed. Press evenly into bottom and sides of a 9-inch pie plate. Bake until beginning to turn golden, about 15 minutes. Let cool while you make filling.
- Make Filling: In a large bowl, combine all of the remaining ingredients and whisk by hand (or with an electric mixer with whisk attachment) until smooth and well mixed. Pour into pie crust and bake until just set around edges but still slightly soft and jiggly in center and golden brown, 40 to 50 minutes. Let cool on a wire rack, then refrigerate until cold and set, at least 3 hours.
To make whipped coconut cream, place a can of coconut milk in the refrigerator overnight. (We like Native Forest brand; it’s organic and the cans are BPA free .)
Chill a metal mixing bowl and whisk or beaters from an electric mixer. Open the coconut cream and carefully spoon out the firm, thickened cream with as little excess liquid as possible. Place the cream in the cold bowl and beat until thick, creamy and smooth, adding a splash of vanilla and/or maple syrup or honey, if desired. (Though it’s perfectly luscious without anything added.) Use immediately. Cover and refrigerate the leftover liquid and use in a smoothie.