Thanksgiving Pie Party

You know fall is here once pumpkin flavoured everything is upon us, and this year I am ready to jump in head first.



There was a time back in my youth when I would have considered the flavour of pumpkin an old person dessert, but then something changed. Not sure what it was but I guess there’s some sort of ‘i’m now old’ switch in our brain that just turns on? Then all of sudden you start craving pumpkin scones, mom jeans, and being in bed before 10pm?!? Hey… don’t knock the high waist comfort until you try it.

In the past i’ve shared my trials and tribulations with mastering the pumpkin dessert. Pastry fails and sugar mishaps which you can read all about it HERE. But this year I was feeling optimistic and decided to take one more kick at the pumpkin can. Happy to say I killed it and just because I’m an over achiever, I even threw in an apple option for good measure.



But before I go and get ahead of myself I did have some help in the kitchen, some of you may have heard of him, goes by the name Bob Red Mill. Now normally I like to conquer baking on my own terms, but this year I decided why not, let’s give this mix a whirl. Plus between whipping up the homemade cranberry sauce, cutting the roasted root veg, and trimming the green beans, I think it’s safe to say that on Thanksgiving everyone needs a little Bob Red Mill in their life.

bob-red-mill-pie-crust1 package of the gluten free pie mix makes 2 crust,so this is why my apple pie doesn’t have a top, or maybe I’m just wild and crazy and would prefer my pies to be topless.

Follow the instructions on the package for pastry perfection, the only thing I changed up is that I added ghee into my mix rather than butter or shortening and it was delicious.



1 3/4 cups canned pumpkin puree
1/2 cup coconut sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 atteaspoon ground ginger
2 eggs
1 cup unsweetened almond milk

First preheat your oven to 425 and get out 2 pie plates and set aside

Next we are going to heat up our pumpkin in a saucepan for about 5 minutes over medium heat, stirring frequently.

Remove from heat and toss in the sugar, salt, and spices, and stir into fully combined.

In another bowl beat your eggs and almond milk for about 1 minute then into pumpkin mixture it goes and continue to mix until all is combined
Pour your pumpkin mixture into your pastry shell (uncooked) and into the oven it goes for 12-15 minutes. Now lower your oven temp. to 350 and continue to bake for 45 minutes to an hour. You’ll know the pumpkin is set if you put a knife in the centre and it comes out clean.



1/2 cup coconut sugar + 1 tbsp to sprinkle on pastry before baking
3 tablespoons GF flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
6-8 honey crisp apples sliced
1 tablespoon fresh lemon juice
2 tablespoons ghee

In a large bowl, combine apples, coconut sugar, flour, spices, lemon juice, and salt then toss to combine.

Next pour your apple mixture into your pastry shell (also uncooked) then dot with ghee. This step is optional, but when is more ghee a bad idea???

Into the oven it goes at 350 for around 45 minutes to an hour,but be sure to place on a baking sheet; this will catch any apple juices that may overflow during baking.

Every year after finishing my pie I think; tomorrow my diet will consist of fresh air and water. But then morning rolls around and pie for breakfast sounds like a GREAT idea, but it’s ok… pumpkins are vegetables and apples are fruit.


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