We went to the pumpkin patch yesterday to get our pumpkin. Last year, I discovered that I am a masterful pumpkin carver. Seriously. I am. Our jack-o-lantern had my daughter’s name for a mouth. I think I’m gonna have to dig up a picture to prove how awesome it was. Yes, yes I am. Here it is.
Anyway, she’s been obsessed with having pumpkin pie ever since we got home from the pumpkin patch. So I decided to come up with a version that was delicious and compliant with the Autoimmune Paleo Protocol, so that we could enjoy it together.
One of my favorite new ingredients that I’m finding to be extremely versatile is the plantain. Green plantains make yummy chips or tostones, yellow ones are delicious baked or fried in coconut oil. Green plantains are a great binder for savory dishes, such as this recipe for AIP meatloaf. Super ripe, black plantains are great for sweet dishes, such as this AIP friendly pancake recipe. So when I was trying to decide what to use for the crust, and just happened to have an almost completely black plantain in the pantry, I knew I had to try it.
I’ve also been making a lot of homemade coconut milk using unsweetened dried coconut, and saving the “milked” coconut in the freezer. Today I blended some of that back in with a bit of coconut oil and honey to make a pretty close approximation of coconut butter. Mixing this “coconut butter” with the mashed plantain made a perfect pie crust. And Little Miss got to help! She’s a great plantain masher and crust spreader.
We baked the crust for 40 minutes in a 375 oven until it was brown and toasty. I love how the ridges left by spreading it with a fork toasted up, making it crispy and flaky, like a conventional pie crust.
Then we made and poured on this recipe for pumpkin pudding. It seemed a bit runny at first, but after chilling in the fridge overnight, the gelatin set and gave a nice, pumpkin pie texture.
Time to cut into it and see if it holds up like pumpkin pie… It does! Beautiful!
But something’s missing. I can’t pass up the chance to whip up some super-easy, wholesome chocolate sauce! Spoonful of carob powder and a splash of pure maple syrup, and…. Voila!
Right now, as I’m typing this, I’m having a big slice with a cup of tea. So perfect.
Here’s the recipe for the crust.
1 super-duper ripe almost completely black plantain (blacker=sweeter)
1/4 cup coconut butter
2 tablespoons raw, local honey (this brand is ok, but local is always better)
Pinch of himilayan sea salt
2 tablespoons coconut oil
Have the nearest toddler mash the plantain with a fork. You may need to help with the big chunks. They will want to use their hands. Let them. Then mix in the coconut butter, honey, and salt, continuing to mash the plantain to get it smoother and smoother. It doesn’t have to be completely smooth, just not totally lumpy.
Grease a pie plate with the coconut oil, then spread the crust mixture into the pan as evenly as possible, filling in any holes. Bake in a 375 oven for 40 minutes or until golden brown and toasty.
Let the crust cool completely, meanwhile blend up this recipe for pumpkin pudding. Pour over the pie crust when it is completely cool. You will have some extra pudding leftover, so have some dishes available to put it in. I love these little plastic containers for pudding. They’re bpa-free, and perfectly sized for a single serving. They remind me of the super convenient pudding cups at the grocery store. But by making your own, you can avoid the sugar, modified corn starch, partially hydrogenated vegetable oils, sodium stearoyl lactylate, and artificial flavors. And that’s the one that doesn’t have any high fructose corn syrup or preservatives! Ugh. Disgusting.
Anyway, let the pie sit overnight in the fridge, and by morning, you’ll have a delicious, healthy pumpkin pie! Yay!