And just like that we are one week from Thanksgiving! Time is absolutely flying by. I can’t believe just a year ago I was on maternity leave, baby A was not even 3 months old and we were gearing up for our first holiday season as a family of 3! I haven’t been this excited for the holidays in a long time! This holiday season will be so much fun because A will have a bit more of an idea of what is going on and will be able to partake in a lot more activities. We are defintely in the holiday spirit over here!
Let’s chat about this pie. I am giving myself a little pat on the back for this one. I am not a baker because honestly, I am just not that great at it. But, I really wanted to make a real traditional Thanksgiving dessert this year. I am more of an apple pie kind of gal, but I asked all of you and pumpkin pie was the most popular. I could have easier bought a gluten free pie crusts, but like I said, I wanted to dive in and make a real, homemade and traditional holiday dessert.
For the crusts, I followed a version from Fed & Fit with one small change in the flour which resulted in a change in amount of water needed. She has two versions of pie crusts if you want to check them out! You can find those here. The crust is the most intimidating part of this recipe, but if I can do it so can you! I hope you take a chance on this recipe and enjoy it as much as we did! I can’t wait to make it again for our Thanksgiving feast next week.
- For the Crust:
- 8 tbsp butter, cut into cubes
- 1 cup cassava flour
- 1 tbsp coconut sugar
- 1 tsp salt
- 5-8 tbsp ice cold water
- Additional flour, for dusting
- For the Filling:
- 1 15oz can pumpkin
- 1 11.2oz container Original Nut Pods
- ½ cup coconut sugar
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- In a large bowl whisk together the flour, coconut sugar and salt. Once Fully combined, add the butter and mix with your hands or pastry cutter until fine crumbs form.
- Add and mix in the water to the bowl 1 tbsp at a time until the dough begins to hold together (no crumbs).
- Form the dough into a ball and place it on a piece of plastic wrap and flatten it into a circle and wrap it with the plastic wrap. Place in refrigerator for 1 hour or overnight. Let the dough sit on the counter for 10 minutes so it is easier to work with.
- Sprinkle about 2 tbsp flour on a large sheet of parchment paper or cutting board and place the dough on top then sprinkle additional flour on top. Roll into a round ⅛ inch thick circle.*
- Flip the crust into a pie pan and trim off any excess crust. Set aside.
- Preheat oven to 425 degrees. Add all the filling ingredients to a bowl and mix until fully combined. Pour the filling into the pie pan with the crust. Place in oven and cook for 15 minutes. Reduce the heat to 350 and cook for an additional 40 minutes.
- Remove from oven and let cool. Enjoy!
