a pie for everyone
Holiday tunes, warm spices, winter greenery - the sounds, smells and feels of the holidays are here once again. Seemingly overnight, the city goes from spooky halloween vibes to full on Santa’s village. And, as a pretty strict no-holiday-decor-pre-thanksgiving kind of person and someone who loves Thanksgiving I feel for this middle child of holidays. Reuniting with loved ones, expressing gratitude, cooking together, then sharing a meal - what could be better.
When it comes to the food, I think it’s safe to say that most people who celebrate Thanksgiving make some version of the same meal. There are the staples; turkey, mashed potatoes, stuffing, cranberry sauce and gravy. Then there might be a family or regional dish that must be included and brings on strong levels of nostalgia. For my family that special something is rutabagas. A member of the brassica family of root vegetables a rutabaga is similar to a turnip with a thick skin that takes forever to peel and has a uniquely sulfuric aroma that some might say resemble…well, I’ll let you use your imagination. Rutabagas are best enjoyed mashed with about a pound of butter and handful of salt. If rutabagas aren’t present it just isn’t thanksgiving.
Another one of those must-haves: Pumpkin PIe. Most traditional recipes include a filling made with eggs, sweetened condensed milk or cream, good ole’ fashioned sugar and a flakey, buttery pie crust. Don’t get me wrong, I love tradition, but since food allergies became a part of our life, dairy, wheat and egg laden desserts were quite literally, off the table. Enter this vegan, gluten-free, nut free pumpkin pie - a way for everyone to enjoy a holiday classic.
Whether are navigating food allergies or just looking for a lighter version of a thanksgiving classic this recipe is worth a try. Hey, it might just become a new family staple.
1 cup gluten free flour blend
1/2 cup tigernut flour (or almond flour if nuts aren’t an issue)
2 Tbsp. ground flax seeds or chia
1 Tbsp. coconut sugar
2 Tbsp. coconut oil or vegan butter
2 cups pumpkin puree
3/4 cup full fat coconut milk
1/2 cup coconut sugar
2 Tbsp. maple syrup
3 Tbsp. arrowroot powder
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. salt