This year, I hosted Thanksgiving dinner for the first time in a long time, maybe ten years. Since I love to cook, I was thrilled to have the opportunity to try some new recipes, cook with my preferred ingredients while also making a mouth watering memorable meal that everyone would enjoy.
More importantly, I was excited to infuse all the recipes with love and serve delicious comfort food to my husband’s family who’d just lost a precious loved one.
The fact that I had to serve Thanksgiving dinner to 24 people was only slightly intimidating, and I focused on embracing the challenge. Besides the 26 pound turkey which I brined then roasted, my two favorites dishes were the roasted brussel sprouts topped with a balsamic glaze, cranberries and walnuts and my pumpkin pie.
The best part about Thanksgiving isn’t the food anyway, it’s the coming together around food to share the love. That is what it’s all about, love. And well, pie.
What’s your favorite pie recipe?
Paleo Pie Crust
2 1/2 cups almond or pecan meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup palm shortening, melted
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 325. Combine dry ingredients in a bowl. Stir in wet ingredients and mix well. Pat dough into a 9 inch pie plate. Bake for 10 minutes.
Pumpkin Pie Filling:
1 3/4 cup roasted butternut squash
2/3 cup raw walnuts
1/3 cup raw cashews
3 eggs + 1 egg yolk
1/4 cup honey
1/4 cup maple syrup
1 cup water
1/2 teaspoon ground ginger powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
Place cashews and walnuts in the bowl of food processor and pulse until finely and evenly ground. Add eggs, honey and maple syrup. Bend until completely smooth, around 2-3 minutes (if using a blender you may need to add some of the water to puree). Add the remaining ingredients and continue to blend until smooth (it’s important to get the custard smooth so your pie isn’t watery). Pour into pie shell and smooth top with a spatula. Bake for 40 minutes or until set. Cool completely before serving. Serve with coconut cream whip cream.
To make coconut cream whip cream.
1 can of full fat coconut milk
1 -2 tablespoons of raw honey
1 teaspoon vanilla
Place coconut milk in the fridge overnight or for a few hours, this will solidify the cream in a layer on the top of the can. Scoop off cream leaving the liquid in the can. Place cream in a bowl. Using a hand mixer or whisk, add in honey and vanilla. Whip until creamy. Delish!