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 Tomorrow is Thanksgiving Sunday, and my first day off the Whole 30 program! I am excited to broaden my food choices, but it doesn't mean I want to eat a ton of grains and dairy -- even if these are now allowed! While my mom is making her classic pumpkin pie recipe for tomorrow's dinner, I thought I would dabble in some of the paleo-style "treats" and make myself a paleo pumpkin pie! I found this recipe online, which seemed well-reviewed, and I went for it! It took no time at all to whip up, and as you can see from the picture above, it turned out pretty well! The recipe made enough filling for two pies so I just baked the extra filling in a separate dish. I sampled a corner tonight and it was delicious, but the pie will have to wait until tomorrow!
So if you're looking for a healthier alternative this year, give this one a whirl! I doctored up the spices a bit; instead of the pumpkin pie spice, I added 2 tsp cinnamon, 1.5 tsp peeled, grated fresh ginger, 1/4 tsp ground cloves, 1/2 tsp nutmeg. Everything else was done by the book! Enjoy! PALEO PUMPKIN PIE (from this website) Servings: 9 -inch pie Author: Cook Eat Paleo INGREDIENTS For the crust
For the pie
INSTRUCTIONS
 Aaaah, smell that sweet air! It’s finally fall! One of the best parts of autumn is that there are so many fruits and vegetables that are harvested at this time of year, which means there is an abundance of fresh, delicious foods just waiting to be eaten.
 Maybe you’ve seen these weird things around. They look like carrots but they’re purple or yellow or magenta, sometimes even almost black. To some, they can be a little off-putting—unknown vegetables make a lot of people uncomfortable, even grown-ups. Well, consider this your introduction to heirloom carrots.
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