Is there anything better than a pumpkin pie before Thanksgiving?
A few weeks ago I was craving something sweet, and I couldn't stop thinking about pumpkin pie. It was always that sacred dessert that our family didn't get to enjoy until Thanksgiving, but I decided Carusos don't need to wait all the way until then.
This recipe is really special to me because I have tested it half a dozen times to get the perfect consistency of the pumpkin with the right flavor and texture of the crust-- all without the most common food allergens.
This pie is free of eggs, gluten, dairy, nuts, grains, and the filing is technically raw. I use grass-fed beef gelatin, which is flavorless, to thicken this pie into a gorgeous real deal custard. It's got those warm spicy flavors of Fall we all love-- cinnamon, ginger, allspice, nutmeg, and cardamom.
The crust is also pretty awesome in my book because it comes together and bakes in under 20 minutes, and it has a salty-sweet balance that you won't believe. It's made with palm shortening instead of butter, but it still has a dense, crumbly consistency.
REAL DEAL CRUST
1 CUP COCONUT FLOUR (I USE BOB'S RED MILL OR THRIVE MARKET BRAND)
1/4 CUP ARROWROOT POWDER
1 TSP PINK HIMALAYAN SEA SALT
1 CUP PALM SHORTENING (I USE SPECTRUM BRAND)
1/4 CUP ORGANIC MAPLE SYRUP
1/4 CUP FILTERED WATER
1/2 TSP BULLETPROOF VANILLAMAX (OR 1 TSP VANILLA EXTRACT)
Combine all of the ingredients in a food processor on pulse mode.
When the mixture turns creamy, remove it from the food processor and place in a greased pie pan. I use a silicone brush to paint some palm shortening all over the pan and up the sides. If you've pulsed it too long it will turn into little ball shapes, and that is ok, but might require a little harder pressing for the next step.
Press the mixture into the pan as evenly as possible, then pull it up around the sides to make a nice pie crust shape.
Prick the bottom of the crust with a fork about 6-8 times so it doesn't bubble up when it bakes.
Place the crust in a pre-heated 350 degree F oven for about 12-15 minutes. It should turn golden brown. This is the only "cooked" part of the pie, so make sure it is as golden as you would like. I find it makes a more nutty flavor.
REAL DEAL FILLING
1 15. oz CAN OF ORGANIC PUMPKIN PUREE (ABOUT 2 CUPS)
1 15. oz CAN OF COCONUT CREAM (I USE TRADER JOE'S, NATURAL VALUE, OR THRIVE MARKET BRAND BECAUSE THEY DO NOT CONTAIN THICKENERS)
2 TBSP COCONUT FLOUR
1/4 TSP PINK HIMALAYAN SEA SALT
1/3 CUP ORGANIC MAPLE SYRUP (I ALSO SUB COCONUT SUGAR OR LAKANTO MONK FRUIT SWEETENER)
2 TBSP PUMPKIN PIE SPICE
1 TSP CINNAMON
1 TSP GINGER
1 TBSP VITAL PROTEINS BEEF GELATIN
1/3 CUP FOURTH AND HEART UNSALTED GHEE (MELTED)
1/4 CUP COCONUT PALM SUGAR
Using the same food processor (no need to rinse it) add the rest of these ingredients except the gelatin and ghee. Let it mix for about 2 minutes until thoroughly combined.
Melt the ghee and gelatin together in a little saucepan on low, and when it is still warm, add it to the pumpkin mixture to the food processor and mix again.
Taste it, and see if it needs a little more sweet or a little more spice. This is a raw filling, so feel free to adjust it as you see fit before pouring it into the crust.
Pour the final mixture into the crust and use a silicone spatula to smooth it out evenly.
Let it set for about 15 minutes on the counter, and then cover it with plastic wrap and place in the fridge. It will be ready to serve in about 1 hour!
If you're looking for an allergen-free pie, I do hope you try this recipe! And as always, tag me on Instagram @nmcaruso or use the hashtag #NMCfood so I can see your recreations.