Sunday night, CrossFit Addiction kicked off the holiday season with a Paleo Thanksgiving/Tacky Christmas Sweater party. James and I got back in town from a weekend trip to see his family in Augusta just in time to unload the car, change and head out the door for the party.
James was gracious enough to purchase tacky sweaters for us at Goodwill. His Bill Cosby sweater would have been perfect with a turtleneck–or even better, a dickie! My sweater, as beautiful as it was, would have put me over the edge since I’ve been having random hot flashes lately. So I chose to adorn it on my shoulders. Still effective–still tacky.
We were worried that we might not have enough food, but everyone chipped in and brought a dish. James purchased a 14 lb ham, and I made a paleo version of pumpkin crisp (see recipe at bottom of post).
I’m in love with a certain pumpkin crisp recipe I first tasted two years ago. Lately, I’ve made an adapated version that is gluten-free, but not paleo. But this Thanksgiving party called for only paleo foods, so I did my best to adjust it and it turned out pretty well, though there’s always room for improvement.
Paleo Pumpkin Crisp
- 15 oz can pure pumpkin
- 1 can full-fat coconut milk
- 3 eggs
- 1 1/4 cup palm sugar, divided
- 1/2 tsp cinnamon
- 3/4 cup coconut flour
- 1/4 cup almond meal
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup pecans
- 1 stick melted butter
- 8 oz cream cheese, softenened
- 1/3 cup maple syrup
1. Preheat oven to 350 degrees.
2. Blend pumpkin, milk, eggs, 1 cup sugar and cinnamon, then pour into 13×9 pan.
3. In separate small bowl, stir together coconut flour, almond meal, 1/4 cup sugar, salt and baking powder.
4. Sprinkle dry mixture evenly over pumpkin mixture.
5. Sprinkle nuts on top of dry mixture.
6. Drizzle melted butter evenly over nuts.
7. Cover pan with tin foil (since coconut flour burns easily) and bake at 350 for 45 minutes. Remove foil and bake for 15 more minutes.
8. You can choose to top each serving with a dollop of cream cheese topping, if desired. Simply blend the cream cheese with maple syrup until smooth. Add in coconut milk if you want it thinner.