What to do in a World of Pumpkin Spice Obsession

The pumpkin flavor season is upon us! Unfortunately it turns out that many of the pumpkin-flavored treats contain much more than just healthy pumpkin, actually most of them don’t really even contain pumpkin at all. For those of us who follow a more restricted diet for health reasons this season can seem cruel as pumpkin spiced lattes and pumpkin spice cookies are rubbed in our faces. On a quest to come up with some great pumpkin treats that I can eat I have made pumpkin smoothies, pumpkin scones and some autumn harvest pumpkin granola. All of which have been delicious and maybe I’ll share those recipes in coming weeks! The mother of all pumpkin treats of course is the original pumpkin pie. I was intrigued when I saw the claim by Sarah Ballantyne of The Paleo Mom for the “best paleo pumpkin pie”!


We had to try that recipe out. The recipe gets points for its simplicity and straight forwardness. Some “healthy” or “paleo” recipes seem to get so caught up with themselves that the recipe can contain 50 ingredients and 50 steps. The crust on this pie was really easy with just 4 ingredients. Although, the crust in taste and texture was probably my least favorite part. In the future I think I would try to add some ginger or other spices, maybe something sweet or try to figure out a way to incorporate some butter into the crust to give it a more traditional flavor. The filling was excellent! It turned out creamy, smooth and had just the right pumpkin pie flavor. She recommended adding one cup of water to the custard mix and we didn’t. I’m glad we didn’t because I think that would have made the mixture two moist and watery. Instead of all of her individual spices I just picked up a pumpkin pie spice mix that has all the spices in one container. I don’t know how I feel about her suggestion to omit cinnamon as I feel like that is one of the key flavors, so we did add cinnamon into our version.


My husband tried it out and agreed that besides the crust he couldn’t tell that this wasn’t a “normal” pumpkin pie. He doesn’t like pie crust anyways so he suggested just baking the pumpkin custard in small ramekins next time. It could be tasty to do that and serve it topped with some kind of nut and pumpkin seed crumble for crunch.


With a few small tweaks this pie may even be good enough to serve my family at Thanksgiving without even having to tell them that they are eating paleo!



One thought on “What to do in a World of Pumpkin Spice Obsession

  1. don’t need crunch with pumpkin pie! it’s the pumpkin custard that is the star of the show- the crust is only a carrier. If you want an AIP pumpkin pie WITH a fabulous crust (I hate crust btw), then check out Mickey Trescott’s “Pumpkin Spice Cake with Gingersnap Crust” over at autoimmune-paleo.com. Seriously. But you really MUST let it get cold in the fridge for a few hours for it’s truly beautiful characters to shine through. Success and enjoy!


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