Thanksgiving was wonderful. I always love when the kids are out of school and we have no official schedule. We went to Baton Rouge to hang out for a little bit and then just enjoyed family time the rest. I ran in our local turkey trot on Thanksgiving morning, did our traditional black Friday "filthy fifty" WOD at crossfit friday morning, and of course I ate way too much the rest of the week.
I usually don't contribute to my families Thanksgiving meal. I know that sounds bad, but I cook all of the time so I usually kind of see it as my day off from cooking. This year I decided to bring a dessert. I bought an actual pie dish to make this one so it wouldn't burn like my apple pie.
To make the crust:
2 cups almond flour
1 egg yolk
Pinch of salt
1/3 cup ghee
For the filling:
1 15 oz can of pumpkin
1 cup coconut milk
2 eggs
3/4 cup coconut sugar ( or maple syrup)
1/2 tsp vanilla
1/2 tsp cinnamon
1. Preheat oven to 375
2. Mix pie crust ingredients in a bowl. Once mixed, press firmly down into the bottom of a greased pie dish.
2. Bake for 15 minutes
3. While crust is baking, mix all filling ingredients.
4. Once crust is partially baked take put oven and turn oven down to 350
5. Fill pie shell with pumpkin filling
6. Bake 50 minutes at 350
