paleo thanksgiving potluck

Like my mom, Thanksgiving is perhaps my favorite holiday of the year. I think it’s a combination of perfect weather, a spectacular outdoor color pallet, home-cooked food and time with family.

To bring to end the second week of our 20 Day Paleo Challenge, we celebrated with a Paleo Thanksgiving Potluck at our place. James was in charge of the bird, which he rubbed with 21 Salute Seasoning from Trader Joe’s.

Amanda brought some delicious asparagus with slivered almonds.

Convinced he couldn’t make anything paleo, I assigned broccoli to Bair, who showed up with a fresh bag full from Publix, which I cooked for him.

Annie, who showed up a little too late for the buffet spread picture (below), made fantastic brussel sprouts, which we made everybody sample, even if they were convinced they didn’t like them.

JZ, who had to work late and didn’t have time to make his self-proclaimed awesome cauliflower mash, donated a watermelon to the feast.

And I made warm cinnamon apples in a crockpot and pumpkin pie with coconut topping for dessert.

Paleo Pumpkin Pie

Crust Ingredients

  • 2 cups almond meal
  • 1/4 cup unsweetened apple sauce
  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

Pie Filling Ingredients

  • 1.5 cans pumpkin puree (unsweetened)
  • 1 cup coconut milk
  • 3 eggs
  • 3 tbsp stevia
  • 1 tbsp vanilla extract
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Coconut Topping Ingredients:

  • 2 cans coconut milk (refrigerated overnight)
  • 1 tsp stevia
  • 1 tsp vanilla extract

1. Preheat oven. James had the turkey on 325 degrees in the oven, so that’s what I had to use to cook the crust. You could probably set the temperature higher, just be sure to keep a close eye on your crust.

2. Combine all crust ingredients in small bowl and stir until texture is even.

3. Grease your pie dish, dump in your crust dough and spread evenly with your fingers so that crust extends over edge.

4. Just like a normal pie, cut along edge of dish with a knife to remove excess for a finished look.

5. Pop it in the oven for 15 minutes. If you notice that the bottom is rising or bubbling up as it’s cooking, simply poke a few knife holes in the bottom to let the air out. I would suggest covering with tin foil for this part, as the very edge of my crust ended up a little burnt.

6. Meanwhile, fill medium mixing bowl with all pie filling ingredients.

7. Beat at low speed for 2 minutes.

8. When crust has cooked, fill with pie filling.

9. Turn oven to 350 and bake for roughly 45 minutes. Be sure to check your pie along the way, as each oven cooks differently. You can tell yours is done when the middle of the pie stabilizes and is no longer jiggly.

10. While pie is cooking, remove coconut milk from fridge and open with can opener, being careful not to shake up cans. Skim off the thickest top 2 to 3 inches with a spoon, and place in mixing bowl.

11. Add in stevia and vanilla, and beat with mixer for 1 minute.

12. Place bowl in freezer, and stir every 10 minutes or so until it reaches desired consistency.

Top pie with coconut topping and enjoy!

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