I was suffering terribly. Watching the fall colors burst and ovens turning on. Pumpkin is everywhere. In breads, latte's, cheesecakes, candies, bars, butter..and every time I saw a pumpkin treat I wistfully remembered the days way back when, that I could eat those treats. I truly sympathize when my AIP clients ask how would they eat this Thanksgiving on the diet? So in my effort to enjoy Thanksgiving myself, and offer a way for you also to enjoy the delights of the season, I made this pie.
I have been thinking about it for weeks now. Trying out different ways of mastering the custard so it would set and flavors would sing. Arrowroot can be too mucous-like and gelatin can be too firm. And a pie crust worth eating seemed so unattainable. So I decided to mix arrowroot and gelatin (a bit of each) and double-whammy the custard texture. The flavor issue was easily solved. I know that I had to increase the spice to counteract the less sweet pie that AIP'ers have come to recognize as normal. We don't overdo the sugar. This pie is just sweet enough. It is just spicy enough and it is just custardy enough. And because I find so many traditional pumpkin pies cloyingly sweet and under-spiced, this is a refreshing departure.
In the end, you don't bake this pie. In a riff off of the way I used to make pumpkin pie from the Cooks Illustrated directions, I decided to pre-bake the pie crust and heat the pumpkin filling. It pours into the crust hot, and cools overnight in the fridge. And let me tell you, it was hard to get the filling into the pie shell because it was SO fragrant and sweet and spicy that I kept tasting it on the stove top!
Be sure to check out our Countdown To Thanksgiving recipes. I have more desserts coming as well as some fantastic side dishes!
- 2 cups pumpkin
- 3/4 cup coconut milk
- 2 Tbls coconut sugar
- ¼ cup maple syrup
- pinch salt
- 1 tsp ground ginger
- 2 tsp cinnamon
- pinch ground cloves
- 2 tsp. arrowroot powder
- 1 Tbls gelatin (I use Great Lakes Grass Fed Gelatin)
- 1/8 cup boiling water
- 5 cups shredded coconut
- 5 Tbls coconut oil (melted)
- pinch salt
- Note: Do not leave out the salt! A pinch in the crust and a pinch in the filling. It brings out the spice and sugars!
- In a food processor, blend 2 cups coconut and 4 Tbls melted coconut oil and pinch salt. Blend until very smooth, about 2 minutes. Scrape down sides of food processor a few times during the two minutes.
- Add this to a bow,l and add to it 3 cups of shredded coconut and one more tablespoon of coconut oil. Mix well and then dump into pie pan and use your fingers to shape the crust. This is really the hardest part of the recipe, so take your time pressing the coconut into the pie pan and making sure it is as packed and even as possible.
- Bake with the edges lightly covered with tinfoil at 350 for 20 minutes. Take out if it is getting too brown. Let cool.
- In a food processor, blend all the ingredients for the pie filling except the gelatin and water. Stop to scrape down sides once or twice.
- Pour filling into a saucepan and bring to a simmer stirring often. Simmer for 10 minutes.
- Pour 1/8 boiling water in a bowl. Sprinkle 1 Tbls of gelatin over the hot water and let dissolve completely. Use a whisk to mix if needed.
- Pour the hot pumpkin mixture into the food processor again along with the gelatin mixture. Blend for 30 seconds. Slowly pour into the pie crust and completely cool in fridge (2hr-over night)