If there’s going to be one recipe I blog about this Thanksgiving, it’s going to have to be pie. Pumpkin pie. Last year it was Sweet Potato Pie Cheesecake, and it was a hit, so I based this recipe on that one. No use reinventing the wheel. Now I’ve tried a lot of AIP pie crusts and I really can’t think of one that is very memorable or tasty. I love how this one is a little more rich than a traditional bland, flaky pie crust.
It’s graham cracker-y in flavor which adds more depth of flavor to the pie and brings out the fall spice-y notes in it. It also couldn’t be easier to throw together!
Be sure to use Bob’s Red Mill Coconut Flour. Other brands may result in a different texture crust. You can use a homemade Pumpkin Pie seasoning if strict AIP, or use Primal Palate Pumpkin Pie Spice seasoning which contains nutmeg (not AIP; mace is the nutmeg replacement on AIP), which is what I used because it’s delightful.
The filling is legit pumpkin pie, a little sweeter than most of my treats, but hey it’s the holidays. I’m not about deprivation at the holidays – that’s plain silly. All in all, you’ll only be eating 1 tablespoon of sweetener per slice, and if you share it with 7 friends, that’s one slice for each of you crazy kids. This is a no-bake filling because I have a fear of baking and not taking things out at the right time. So I don’t bake anything except cookies and pie crust because it’s easy to tell when those are done.
Happy Thanksgiving to you, my lovely friends! I have a freakin’ adorable baby smiling at me from across the room, so I’m shutting this computer down to go roll around on the floor with her like any self-respecting mom does. Enjoy all the delicious food and company this week/weekend!
AIP Pumpkin Pie
- Graham Cracker Crust:
- 1/2 cup + 2 tbsp coconut flour
- 2 tbsp arrowroot starch
- 2 tbsp coconut sugar
- 1 tbsp grassfed gelatin
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup softened coconut oil (not melted or solidified)
- 2 tbsp raw honey
- Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 1/3 cup softened coconut oil
- 1/3 cup softened coconut butter
- 1/3 cup raw honey
- 2 1/2 teaspoons Primal Palate Pumkpin Pie Spice* (see notes for AIP)
- 1/4 tsp fine sea salt
- 4 teaspoons gelatin
- 2 tablespoons hot water
Preheat oven to 325 degrees F with a rack in the middle of the oven.
Make the crust
: In a medium mixing bowl, whisk together the dry ingredients. Stir in the coconut oil
and honey until well combined and a wet dough forms. It will be slightly sandy in texture.
Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
Prepare the filling
by blending all filling ingredients except the gelatin
and hot water in a food processor until smooth.
In a small bowl, vigorously whisk
with the hot water until smooth and frothy. Add to filling mixture and blend briefly until well combined.
Spoon and spread the mixture evenly into the pie crust.
Refrigerate for at least 2 hours or overnight until set.
Serve with coconut whipped cream or ice cream, if desired.
For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger
Well, well, well. The Instant Pot to the rescue again. Is there anything this thing can’t do? The day I can make ice cream in my Instant Pot is the day I give away every other appliance I own.
To celebrate the release of The Paleo AIP Instant Pot Cookbook, which is a collection of over 140 recipes from 37 of the best AIP bloggers (including 5 recipes from myself), I am releasing an early holiday-inspired IP recipe! Does anyone else start craving Thanksgiving food early in the season? I don’t see why we only eat such a nourishing meal one time a year. Pastured turkey, bone broth and vegetable-based gravy, roasted root vegetables, and beautiful fall salads.. hello!?
I think EVERY week should be Thanksgiving. Some say it wouldn’t be as special, but I’d rather have my turkey & gravy multiple times a year and wean the special out of the main event. It’s not like I’d be eating pumpkin pie every week, but wouldn’t that be fun?I don’t know about you guys but I’m already planning my Thanksgiving menu. We are celebrating a couple weeks early in Omaha, so on true Thanksgiving it’ll just be our little 4-person household. Rafael counts as a person, and he gets his own plate too. I don’t want to spend all day in the kitchen for just us 4, so I’ll be making a lot of food in the Instant Pot.
This turkey and gravy has all the classic flavors of our favorite holiday staple, except instead of 3 or 4 hours, it only cooks for 20 minutes! The gravy is based off my AIP Chicken n’ Gravy but thinner and has a bit of a different flavor profile (bay leaf, onion) and made from sweet potato. It thickens as it cools, so even if it looks a little thin right in the blender, let it cool just a bit for the perfect consistency.
I used skinless, boneless turkey breast, which is the driest part of the turkey. When covered in gravy, it’s nice and moist and tender. By itself, it is drier than turkey thighs. You COULD brine the turkey for 24 hours in a salt-water brine before cooking in your Instant Pot. I’ll be doing that for Thanksgiving, but even without the brine, it’s still moist enough.
No time for a full-on turkey dinner?!
This 20-minute Turkey & Gravy is a perfect fix!
InstantPot Turkey & Gravy
- 2 cups diced yellow onion
- 1 1/4 cup diced peeled white sweet potato
- 1 cup homemade bone broth
- 1 bay leaf
- 1/2 sprig rosemary
- 1/2 teaspoon sea salt
- 2 pounds skinless, boneless turkey breast (or breast and thigh combo)
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried rubbed sage
- 1/2 cup homemade bone broth
- 1 bay leaf
Make the gravy:
Add all ingredients for gravy to Instant Pot
insert and seal the lid. Set the manual cook time for 5 minutes. When the timer is up, manually release the pressure. Using oven mitts or a thick towel, pour all of the contents of the pot into your blender
. Puree on high speed until smooth. Set aside. It will thicken slightly as it cools a bit while you make the turkey.
Make the turkey:
Season the turkey on all sides with thyme, parsley, sea salt
, and sage. Place in Instant Pot
insert in a single layer, if possible. Pour broth around turkey and lay bay leaf on top. Set to cook using Poultry setting (15 minutes).
Serve: When timer is up, manually release the pressure. Slice into 1/2-inch to 1-inch thick slices and serve with gravy.
Grain-free, Dairy-free Paleo & AIP-Friendly cheesecake with a graham cracker crust!
My latest guest post for Autoimmune-Paleo is for this truly delicious Sweet Potato Pie Cheesecake that will be an addition you certainly want for your holiday dessert table.
My husband who is a sugar-fiend and only likes the most decadent treats said this is his favorite treat recipe I have ever made!
It really does taste and feel like cheesecake (magic) and the crust is nice, deep, and nutty (without the nuts) flavor that holds together well (see photo for proof). Be sure to add this simple recipe to your menu today!
The crust even has that reminiscent graham cracker flavor that reminds me so dearly of the holidays. My cheesecake filling even includes probiotics, it’s light, fluffy and smooth and made with my all-time favorite allergy-friendly baking ingredient: sweet potato!