In my misspent food youth, I was dumb. I didn’t eat certain things. Stuff like salad, cabbage, and salmon were off my radar. Man, how dumb is that? If I could go back and talk to myself, I would smack Misspent Stacy around a little bit.
Dear Missspent Stacy, you’re being stupid. That salad is delicious. And quit being afraid of cabbage – what did it ever to do you? Just eat it. Put down the Corn Flakes and marshmallows (yes, my fave young combo) and EAT A SALAD YOU DORK! Sincerely, Smarter Future Stacy.
Pumpkin Pie was also one of those things I hated. Actually, I still hate most pumpkin pie – but this one really hit the spot. I like it warm or at room temperature. NOT COLD. I can eat it in a boat, I can eat it in a coat, I can eat it in a closet, I can eat it because it’s fine…gimme, gimme IT IS MINE! Back off from my pie.
This is one of my newer cookbooks. I got it in the mail from Victoria herself. I’ve done a few promotions with her in the past, so we exchanged cookbooks: my Crock On for her Victoria Gourmet cookbook. I love bartering. 🙂 This one is full of great recipes – all using Victoria Gourmet spices. Do you know I see them at TJ Maxx sometimes? Score!
Now, some of you might think, “Why would I want a cookbook that’s got specific spice blends in it?” Well, I’ll tell you…because even if you don’t have that particular spice, you DO have Swagbucks. You can almost always find a homemade version online – just like I did for this recipe. I use homemade pumpkin pie spice from Gal on a Mission.
I chose this recipe for Pumpkin Pie because it’s pumpkin season. Hooray! Actually, all year is pumpkin season for me because I’m not normal…I eat it any time I want because I stock up during the fall months. I know my tastes have changed, so I thought I would give Pumpkin Pie another whirl – and boy, am I glad I did!
I nixed the traditional white crust, and instead made a more “cheesecake like” crust with flax meal and almond flour. It. Was. So. Good. I want more…but Barry ate my piece. Lame.
Note from Barry: I did not eat her piece. I ate an available piece of the pie which she later claimed was hers. There…reasonable doubt established to the jury.
I used a combo of ground flax, almond flour, cinnamon, coconut oil, and water for this crust. You just mix it all together and pat it into your pie pan. No rolling required. I’m not sure about you, but rolling pie crust is just not for me. I avoid it at all costs. Crustless pie or pattable crust for me, thanks! Bake it for a bit so it’s nice and brown and then you’re all ready for the filling. I love how my house smells in the fall – like burning bonfires and cinnamon.
The original recipe called for whole milk and cream. I just used the cream and left the whole milk completely out. It wasn’t really needed.
Yes, I did use Trivia in this recipe, but you could also use any sweetener that you like…scant or brown sugar.
This was a hit with everyone – even Annie…who snarled her nose up at first. “Mmmmm, you make good pie, Mama!” Well, thank you very much. I guess she’s just too used to the burning smell and smoke detector going off.
Keep pie in the fridge for long term – if it lasts a LONG time…which it didn’t here. It was gone in one day. In my defense, I shared some with my mom. QUIT JUDGING ME! Pumpkin is good for ya, ya know?
Pumpkin Pie with Flax Crust (GF)
Crust:
- ¾ cup ground flax meal
- ¼ cup almond flour
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 tablespoons COLD water
Pie filling:
- 15 ounces pureed pumpkin (not pie mix) or 2 cups homemade puree
- 1 cup heavy cream
- 2 eggs
- ½ cup sugar of your choice
- 1 tablespoon Pumpkin Pie spice
- Dash salt
- In a small bowl, combine flax, almond flour and coconut oil until crumbly.
- Stir in cold water and mix until it comes together in a ball.
- Press dough into bottom of greased 9 inch pie plate.
- Bake at 350 degrees for 12 minutes. Cool completely.
- In a mixing bowl, combine pumpkin, cream, eggs, Truvia, pie spice, and salt. Whisk well.
- Pour into pie pan.
- Bake at 350 for 45 minutes (center might still jiggle slightly…but you won’t)
- Cool completely before cutting.
- Store in fridge.
Yield: 8 servings
I LOVED THIS it was a huge hit for my thanksgiving dinner and I plan on repeating it for my christmas dinner as well. Thank you so much!
I’m so glad!!!
Made this today for Thanksgiving 🙂
Wow! I’m so honored!
There was some left. We loaded up the car and by the time I got there, Grant (3) had the lid off and was eating it with both hands–1st birthday cake style. In shock I said, “no, no, no, no, no…” in disbelief and He said, “Awwww” with a disappointed lilt. I’m not sure why he thought that would be ok….but he REALLY liked that pie.
LOL Well tell Grant I said thank you. 🙂
Can I replace the heavy cream with greek yogurt ?
They’re not the same consistency. I can’t say because I’ve not tried it. If you try it, let us know how it turns out.
I am SO trying this today…. And I will totally make the sacrifice of taste testing a piece or three while my hubby is at work. 😉
I make the same pumpkin pie year after year for our Canadian Thanksgiving but was eager to give this recipe a try in an effort to eat healthier (and for my diabetic father) and I can honestly say I like this better than “regular” pumpkin pie and everyone else who came over for Thanksgiving said how much they liked it too and they are the typical “don’t mess with the pumpkin pie” folk. Thank you so much Stacy. I read lots of blogs but yours is my favorite. You have the best sense of humor and you always make me laugh, even reading about homemade hairspray. I adore your writing style and I do hope you continue with your blog.
Awesome!!! Happy Thanksgiving! 🙂
Just wanted you to know that I made your pumpkin pie last night. All I can say is WOW! I can’t believe I can have something that tastes this good while trying to live a low carb lifestyle! I have been doing low carb since May, and before that, I had did the low carb plan for a year and half and then fell off the band wagon for about nine months. This time around, I am really trying out new things and expanding my very limited menu. This pumpkin pie, along with a some homemade whipped cream, will be at the top of my dessert list! THANK YOU for sharing such a great recipe with all of us! I look forward to your next THM concoction!
We’ve been enjoying a pumpkin pie from the THM book with an almond flour crust. Looking forward to trying your version! I need to bring a dish to my ladies Bible study this week. I’m looking for a dessert to feed a crowd. I may bring one of your pumpkin pie. Do you have any other budget friendly suggestions for a crowd? I was going to make the pumpkin cake with cream cheese frosting featured above, but was worried about the amount of almond flour used and if that would be agreeable with tummies?
I’ve not noticed that people have issues with almond flour? Unless they’re allergic.
What a delicious Pumpkin Pie, yummy! Thank you so much for sharing with Full Plate Thursday, and have a great weekend.
Miz Helen
I am going to try this crust for sure. Finding a decent GF crust is so difficult! This one looks great.
I hope you love it!
Question: Would it work to use coconut flour instead almond flour?
You cannot use them interchangeably. They work very differently – coconut flour is very dry and needs a lot of liquid for a binder.
I LOVE pumpkin pie and can’t wait to try this. My husband and his grubby hands are out of town!! Ya snooze, ya lose!
Lucky!!! You should see what I eat when Barry is gone. LOL
Breakfast every night for me.
Usually muffins. LOL
I just bought xylitol. Would that work in this recipe? I haven’t used it yet I have just heard it’s good for baking….? thoughts? Thanks for the recipe! I can’t wait to try it!
I have not used xylitol in this, so I can’t say.
while it seems i’m about one of the few people left on this planet who doesn’t have to be GF (i count that a Blessing lol), i use nut flours and seeds (flax, sesame, chia, etc) most all the time b/c i like the taste, i like the health factor, they’re ez to add to what i’m cooking, and it makes me feel like a secret agent, for “sneaking” all these good things into our food. ;0) ….this flax crust looks/sounds amazing; i don’t “do” roll-out crusts either, so that feature is a bonus! ….also, consider Genesis 1:29…much Wisdom there ;0)
We don’t have to be gluten free either. 🙂 We just choose to limit grains at this point in life.
What can I use in place of the almond flour for the pie crust? My daughter is allergic 🙁
You can just use all flax. 🙂
I am so going to try this! I LOVE pumpkin pie, but I have gone GF, so this will be perfect! I, too, stock up on canned pumpkin. I use it in place of fat for other baking. Either that or unsweetened applesauce. Thanks for the recipe!
Oh my gosh! I never thought of that!!!
Thank you so much, Stacy! Have you come up with any other flavors to try? I can’t get bored with the mix, but I’m always looking for a new one to play with and taste!
Other flavors?! I think the 15 pretty much covers it…I can be happy forever with those! 🙂
Pumpkin Pie sounds so good right now -can’t wait to try it! Comfort food. Thanks for hosting
I can’t wait to eat it…again. If Barry will keep his grubby fingers off it.
Thanks for all your work that goes into remaking these recipes THM style. It’s such a blessing to be able to just read a recipe and make it. This will make it so much easier to stay on plan this Thanksgiving!
Hooray! My favorite holiday!
Yum! I love pumpkin. I’ll have to add this to my menu this week. I know my family will appreciate it :). Sharing another pumpkin recipe in exchange!
I can’t wait to try yours!!!
Oh that flax crust… That looks cool. Maybe I should try the crust as our Almond intro recipe (currently off of almonds)
It would probably work well with all flax too. 🙂
So excited about this recipe! It looks SO good, is GF, AND I bet I can use coconut cream for the cream!! Woo hoo! Pumpkin pie has always been my favorite!
I bet coconut cream would be amazing!
Yum, looks absolutely delicious! Cannot wait to make it! Thanks for featuring me 🙂
I’m coming over when you do.