Thanksgiving is such a quintessentially American holiday. Sure, there’s Independence Day and Halloween (etc) but we get those to some extent, or at least the Australian equivalent, back home. What I really like about Thanksgiving is the emphasis on being thankful. It may sound really corny but, given it’s surrounded by Halloween and Christmas, two of most consumption driven holidays of the year, it’s a breath of fresh air to not worry about buying lollies for greedy kids who take more than their share (yes, I’m still annoyed about that), or wonder if you’ve left anyone off your Chrissy list, or if you’ve got them something they won’t like. Instead, you just have to cook your arse off for the three days prior… but some crazy people call that “fun.”
The fact that “Fall” in Seattle is so much more spectacular than Autumn in Melbourne also helps matters along – the roads around our place looked like the trees had been decorated, that’s how bright and colourful the leaves were – in every shade you could imagine from pink to yellow to red. Give me overcast and chilly over a day that can’t make up its weather-mind any day of the week. My inner child absolutely adores throwing on my gum boots and sloshing around the local walking trails or the dog park.
For those reading in Australia, or anywhere else that doesn’t celebrate Thanksgiving, it’s all about being thankful for what you have… ironically followed, in the USA, by Black Friday sales, which are a little along the lines of the Boxing Day sales in Australia. Still, I like that, for one day at least, we are encouraged to think about what we have and how lucky we are to have it.
The one problem with Thanksgiving, though, as well as Christmas and Easter, really, is that we don’t have any family over here to celebrate with… which is why I love the term “Friendsgiving.” Most, if not all, of our Seattle friends are also transplants from other parts of the US and the world, so a Friendsgiving is what we do and I love it. This year, we are hosting an early Friendsgiving at our house, so we are roasting the usual turkey with all the trimmings (gravy, cornbread stuffing, cranberry sauce etc) but I had to think of a dessert.
Well, there’s nothing more American than apple pie – but I wanted to be able to eat the dessert, too. I’d tried pumpkin pie once before and liked it, so I thought I’d give it a go. To give myself something to compare my pie to, I bought a pumpkin pie from the supermarket and tried a slice (I didn’t eat the pastry and it was otherwise low FODMAP). I hated it. I double checked the ingredients and I’m sure it’s all the corn syrup (note, not high fructose corn syrup) that made it taste sickly sweet and there was also a weirdness to it that I couldn’t explain. I got my American neighbour (neighbor?) to taste test my version of pumpkin pie for me and – aside from slightly overcooking the base – she approved. She also told me that supermarket bought pumpkin pies are almost never good. Anyway, I much prefered my own recipe, if I don’t say so myself.
This pumpkin pie is lightly spiced, pumpkin-y and has a custard-like texture; the gingerbread crust plays off the filling really nicely and the whole thing is quite rich, so you won’t need to eat much.
- Almonds are low FODMAP in servings of 10 nuts and contain moderate fructans and galactans in servings of 20 nuts. One slice of this pie should be FODMAP friendly but, if you struggle with almonds, try subbing in some pecan meal or even some gluten free flour for a lower overall FODMAP count.
- Brown rice is low FODMAP in servings of 1 cup, however it can be hard to digest for non-FODMAP reasons. If you struggle with it, try replacing it with quinoa flour, or any gluten free/low FODMAP flour blend that you like.
- Golden and maple syrups are 1:1 fructose and glucose, so are safe, FODMAPs-wise, in moderation. Check for any higher FODMAP ingredients, to be safe. Use maple syrup if you want to make the “no refined sugars” version.
- Pumpkin and squash vary in safe serving sizes from 1/4 to 1/2 cup, depending on the type. The pie pumpkin I used is FODMAP friendly in 1/4 cup servings and contains moderate amounts of sorbitol in 1/2 cup servings. Freshly made pumpkin puree is best by far, in terms of colour and flavour of the resulting pie.
- Coconut cream is low FODMAP in servings of 1/2 cup, any more and sorbitol becomes an issue.
- Cinnamon, all spice, ginger and cloves are all FODMAP friendly spices.
- This pie combines pumpkin and coconut cream, two ingredients that, if you eat enough, are high in sorbitol. If the large pie is cut into 12, you should be eating a safe amount of pumpkin and coconut cream; if you made mini pies, then you are in control of the size. If you are super sensitive to sorbitol but can tolerate dairy, use lactose free double cream instead of the coconut cream.
Serves 8-10 (one large pie, or 10 mini 5 cm diameter pies).
- 150 g almond meal/flour
- 150 g brown rice or quinoa flour
- 1 tbsp. chia seed meal
- 1 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. all spice
- 1/2 tsp. ground cloves
- 1/4 cup coconut oil, softened
- 1/4 cup golden or maple syrup
- 1 large egg
- 1 pinch salt
- 450 g/1.0 lb of pumpkin puree
- 1 cup coconut cream
- 1/2 cup maple syrup or golden syrup
- 2 tsp. ground cinnamon
- 1/2 ground all spice
- 1 pinch ground cloves
- 1/2 tsp. table salt
- 3 large eggs
Place a tin of full fat coconut cream in the fridge at least overnight. This allows the cream to separate from the water. When you are ready to make your filling, flip the can upside down and open it; pour the watery part into a glass and use in smoothies etc. Spoon out 1 cup worth of the thickened coconut cream and use in the filling recipe.
Sift all the dry ingredients for the gingerbread base together and put aside. In the bowl of your stand mixer or food processor, combine the softened coconut oil, syrup and egg, then pour in the dry ingredients and mix until a smooth, slightly sticky dough forms. This is your biscuit base. Wrap it and put it in the fridge for 20 minutes before handling.
Preheat your oven to 180 C/350 F and grease either one large tart dish, 5 medium tart dishes or 10 small tart dishes. Break the gingerbread base dough into chunks and press it into the tart tins. This can be done a day or two ahead, just refrigerate until it’s required. Cover the dough with baking paper and pour in baking/pie balls, then blind bake according to instructions below.
While the pie shells are blind baking, blend together all the filling ingredients until smooth and creamy. Let the pie shells cool for ten minutes after blind baking, before filling them until the pumpkin mix is just about to reach the top of the shell.
Baking instructions are as follows:
- Small (5 cm) pie – blind bake for 10 minutes, before filling with pumpkin mixture and baking for a further 20-25 minutes.
- Medium (10 cm) pie – blind bake for 12 minutes, before filling with pumpkin mixture and baking for a further 30-35 minutes.
- Large (23 cm) pie – blind bake for 15 minutes, before filling with pumpkin mixture and baking for 45-50 minutes.
The pies are done when the filling has darkened a little and only jiggles slightly (this will be much more obvious in the larger pie). When they are cooked, remove them from the oven and let them come to room temperature still in their tins, before refrigerating them. Leave them in their tins until you plan to serve them. Top with whipped cream, icing sugar, or candied nuts of your choice.