Thanksgiving is never complete without a classic pumpkin pie but you don’t need to sacrifice nutrition for flavor and that fall feeling. Our favorite baker, Laurel Gallucci, shares her recipe that is packed full of deliciousness and nostalgia. Laurel is seriously into Thanksgiving’s signature spice — cinnamon. In fact, in a lot of her recipes, she will put a tablespoon of cinnamon without even blinking, she loves it so much — that’s a lot of cinnamon! Other than its lovely, warm flavor, it’s also an impressive antioxidant. And in this creamy pumpkin pie, she uses plenty of it, along with other classic spices for a full-bodied, holiday favor.
If you’re not feeling like making your own version of this recipe at home (because you’re making a thousand other things), Sweet Laurel ships nationally. Equally, if you want to mix up the traditional pie recipe this year, check out their Apple Crumb Pie, Pumpkin Spice Caramel Cake, and Pecan Pie.
Ingredients for the Crust
- ¼ cup organic coconut oil, solid, plus more for greasing
- 2½ cups organic almond flour
- 1 cup organic arrowroot powder
- ¼ cup organic maple syrup
- 1 large egg (make sure your eggs are soy-free, hormone-free, antibiotic-free, and pastured — preferably from a local farm)
- Pinch of Himalayan pink salt
Ingredients for the Filling
- 1¾ cups organic pumpkin puree
- 3 large eggs (make sure your eggs are soy-free, hormone-free, antibiotic-free, and pastured — preferably from a local farm)
- ½ cup full-fat coconut milk or almond milk
- ⅓ cup organic maple syrup
- 1 tsp organic, pure vanilla extract
- 1 tbsp organic ceylon cinnamon powder
- ½ tsp organic nutmeg powder
- ½ tsp organic ginger root powder
- ¼ tsp organic clove powder
- Pinch of Himalayan pink salt
- Coconut whipped cream for serving
- Make the crust: Combine the coconut oil, flour, arrowroot powder, maple syrup, egg, and salt in a large bowl and mix with a pastry blender or your fingertips until a dough comes together. Gently shape the dough into a ball, cover with plastic wrap, and chill in the fridge for about an hour.
- 2. Preheat the oven to 350°F.
- Make the filling: In a large bowl using a hand mixer, beat together the pumpkin puree and eggs. Add the milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and blend until smooth.
- Remove dough from the fridge and let it thaw, about 10 minutes. Roll the dough about ¼-inch thick. Place it in the pie pan and trim any excess. Pour the filling into the crust.
- Bake for 30 minutes, until the filling is set at the edges but jiggly in the center. The piecrust can easily get overcooked, so for this recipe we like to shield the edges with strips of aluminum foil. After 30 minutes, remove the foil strips and continue to bake until the center of the pie just barely jiggles, 15 to 20 more minutes. Cool to room temperature before serving with lots of coconut whipped cream. Refrigerate for up to 4 days.
Laurel Gallucci is the baking master and co-founder of Sweet Laurel Bakery, LA’s grain-free, dairy-free, and refined sugar-free bakery. When she was diagnosed with an aggressive autoimmune disorder, Laurel turned to healing through food. After seeing a dramatic change in her health after removing grains, legumes, refined sugar, and dairy, she began to bake treats for friends and family using ingredients she could eat. Sweet Laurel’s offerings and recipes are her results. Today, customers can order Sweet Laurel’s cakes online, visit their brick-and-mortar location in Los Angeles, or bake from the Sweet Laurel Cookbook, Sweet Laurel Savory, or blog. You can listen to Laurel chat about healing through food on her episode of THE FULLEST Podcast here.