What would Thanksgiving be without all the scrumptious deserts after the feast? We’re giving our favorite Thanksgiving pies a whole new twist this season!
To start things off on the right foot, my all-time choice for any occasion, pumpkin pie! This paleo-friendly pumpkin pie recipe is one to definitely make this holiday or any other day for that matter. On this recipe, from Ancestral Nutrition, we’re going to substitute the butter used on the crust with Kelapo Ghee to get an even tastier result.
Ingredients needed:
PIE CRUST 2 cups of almond flour 1 egg 2 tablespoons of Kelapo Ghee
PIE 1 can of organic pumpkin ½ can of coconut milk ½ raw honey (1/2 cup of coconut sugar) 3 eggs 1 tablespoon of cinnamon 1 teaspoon of pumpkin pie spice
To make the crust combine all ingredients together until it is completely smooth and the dough is formed, then press the dough into a pie pan. No baking needed.
For the pie, toss all ingredients in a bowl and blend thoroughly. Add the blended ingredients into the pie pan and bake at 350 degrees for about 50 minutes.
Viola! A pie is born!
Next up on our pie bonanza is pecan pie, but not just any ordinary pecan pie, but gluten free and paleo-friendly pecan pie straight from The Toasted Pine Nut! It sounds so good that my mouth is watering with anticipation.
Ingredients needed:
PIE CRUST 1/3 cup of Kelapo Ghee 2 eggs 1 cup of blanched almond flour ½ teaspoon of sea salt
PIE 1 cup of coconut sugar ¼ cup of agave nectar ¼ cup of Kelapo Ghee 3 eggs Pinch of sea salt Splash of vanilla extract 2 cups of pecans (additional whole pecans for topping)
Start off by preheating your oven to 350 degrees. To make the crust begin by blending all ingredients (only 1 egg) together and let stand for about 5-10 minutes. Get your pie pan and press down to place the crust. Make sure the crust is evenly smooth on the pie pan. Beat the 2nd egg by itself and with a brush coat the edges of the crust. Bake for 10 minutes.
In a separate bowl, add all the pie and ingredients and whisk together until the pecan mixture is smooth. Then fold in the chopped pecans. Pour the pecan mixture into the pie pan with the baked crust. Bake the pie for about another 30-35 minutes. You’ll find the pie is ready when the center does not jiggle. Let it stand to cool down.
Alas, you are ready for Thanksgiving deserts! Happy baking!
Thanksgving Pies
To start things off on the right foot, my all-time choice for any occasion, pumpkin pie! This paleo-friendly pumpkin pie recipe is one to definitely make this holiday or any other day for that matter. On this recipe, from Ancestral Nutrition, we’re going to substitute the butter used on the crust with Kelapo Ghee to get an even tastier result.
Ingredients needed:
PIE CRUST
2 cups of almond flour
1 egg
2 tablespoons of Kelapo Ghee
PIE
1 can of organic pumpkin
½ can of coconut milk
½ raw honey (1/2 cup of coconut sugar)
3 eggs
1 tablespoon of cinnamon
1 teaspoon of pumpkin pie spice
To make the crust combine all ingredients together until it is completely smooth and the dough is formed, then press the dough into a pie pan. No baking needed.
For the pie, toss all ingredients in a bowl and blend thoroughly. Add the blended ingredients into the pie pan and bake at 350 degrees for about 50 minutes.
Viola! A pie is born!
Next up on our pie bonanza is pecan pie, but not just any ordinary pecan pie, but gluten free and paleo-friendly pecan pie straight from The Toasted Pine Nut! It sounds so good that my mouth is watering with anticipation.
Ingredients needed:
PIE CRUST
1/3 cup of Kelapo Ghee
2 eggs
1 cup of blanched almond flour
½ teaspoon of sea salt
PIE
1 cup of coconut sugar
¼ cup of agave nectar
¼ cup of Kelapo Ghee
3 eggs
Pinch of sea salt
Splash of vanilla extract
2 cups of pecans (additional whole pecans for topping)
Start off by preheating your oven to 350 degrees. To make the crust begin by blending all ingredients (only 1 egg) together and let stand for about 5-10 minutes. Get your pie pan and press down to place the crust. Make sure the crust is evenly smooth on the pie pan. Beat the 2nd egg by itself and with a brush coat the edges of the crust. Bake for 10 minutes.
In a separate bowl, add all the pie and ingredients and whisk together until the pecan mixture is smooth. Then fold in the chopped pecans. Pour the pecan mixture into the pie pan with the baked crust. Bake the pie for about another 30-35 minutes. You’ll find the pie is ready when the center does not jiggle. Let it stand to cool down.
Alas, you are ready for Thanksgiving deserts! Happy baking!
-Gabriella
Tags: deserts, holidays, kelapo, Kelapo Ghee, pastry, pecan pie, pie, pumpkin pie, recipe, recipes, thanksgiving, Thanksgiving dinner