It’s hard to believe that Thanksgiving is a mere 15 days away. Naturally I’m dedicating my baking during November to the delight that is Thanksgiving dinner. Of course many of these dishes are wonderful any time of the year. Pumpkin pie is one of those. I’ve never been a fan of pie and of the few I enjoyed, pumpkin was at the bottom of the list. Over the years pie slowly grew on me but not pumpkin. However, a few years ago I ran across a recipe that I very much liked. I scribbled it on a piece of paper and it’s been in my recipe binder ever since. Today I’m sharing my version with you: Healthy Pumpkin Pie topped with a delightful Cinnamon Whipped Cream.
I have scoured the internet recently to try and find the origin of this pie filling. Unfortunately despite my best efforts I cannot for life of me find the blog I got it from. If you recognize it let me know so I can thank them! This pie is silky smooth with a mellow flavor perfect for savoring with a cup of tea (or coffee). Coconut milk replaces the traditional evaporated or sweetened condensed milk and the sugar is just right.
Anyone else intimidated by pie? I avoided making pie crust until we went gluten free for a few years and if I didn’t do it hubby didn’t get pie. I’ve never been much of a pie person (I’m coming around) but I did it for love! Nowadays it’s not so scary to make a pie crust and let me tell you, this Triple Berry Galette is beyond worth braving homemade crust! Anyone here familiar with the Galette? I only discovered it recently as I started exploring more European baking recipes.
A free form pie with a rustic pleated edge sprinkled with raw sugar. Heaven! My mind is now spinning with all the sweet and savory variations that could be made this way… On to berries though. Another reason a galette is a great choice here is because it needs less filling. I don’t know about you, but when I see “six cups of berries” for a regular pie my mind screams NO! I could make 10-12 jars of jam with that many berries! All in one pie and devoured in a few days at most?! I just can’t bring myself to do it. This requires a mere three cups – one of each type of berry. I used strawberries, red raspberries and black raspberries but you can use whatever you have available. There’s so much to love in this Triple Berry Galette.