I have mixed feelings about eating primal on Thanksgiving. On the one hand, so many delicious foods can be prepared in a primal way that there is truly no need to feel deprived. After all, the turkey and the vegetables present no problems, gravy can be thickened with arrowroot, and even a tasty batch of quick rolls can be whipped up using almond flour.
On the other hand, this tends to be the only day of the year that I eat one of my favorite non-primal foods – stuffing. When I was around middle-school age I used to actually make Stove Top Stuffing as an after school snack. Although the microwave prep was easy and fastest (important if you wanted to catch those first few minutes of Oprah) I would prepare it on the stove top (as God obviously intended) and exactly according to package directions. Those soft bits of rehydrated bread intermingled with the tang of margarine, artificial chicken flavoring and enough sodium for a week were worthy of nothing less than my perfect preparation.
I don’t like Stove Top Stuffing much anymore. Or rather, I much prefer stuffing when the ingredient list is easily distinguishable from that of my shampoo. This year I am bringing the stuffing to mom’s. I plan to prepare it using one of my other favorite non-primal foods – French bread.
However, I am also bringing pumpkin pies and I could not resist coming up with a primal pumpkin pie recipe. I made a test pie yesterday and I have to say it exceeded expectations. Dave thinks it tastes better than ‘regular’ pumpkin pie. At the very least, this is definitely one of those primal adaptations where nobody is going to notice anything weird or different about it. It just tastes like good pumpkin pie.
So for all my primal cyberfriends out there who are making more nutritionally sound choices than I am this Thursday – this one’s for you!
This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.
I adapted this recipe from one at 101 cookbooks. Enjoy!
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt
1 ½ cups of pumpkin puree*
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
Prepare the filling: Combine all filling ingredients in a bowl and mix well.
Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor. If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).