I don’t want to get too deep here since we’re just talking about pie… but, I can’t help but feel like this garam masala pumpkin pie is the perfect representation of me (born in the US, raised by Indian parents). Pumpkin pie is an American tradition and garam masala is an Indian staple. It’s the perfect blend of both worlds.
Maybe I’m trying way too hard to compare myself to this pie?
Every year, we eat pumpkin pie on Thanksgiving (and during the several days following the holiday). This year, I wanted to do something different, but not so different that it wouldn’t still be familiar. I switched out pumpkin pie spice for garam masala and the spices complemented the pie perfectly! Garam masala is made with spices like cardamom, cinnamon, cloves – all warming spices perfect for this chilly time of year.
I decided to make this recipe after reading about this story in the NY Times. In short – back in 2009, the Indian Prime Minister at the time came to the White House around Thanksgiving and the chef made a garam masala pumpkin tart for the occasion. Genius, right?
If you’re looking for something to spice up the holidays, then you’re going to love this paleo-friendly, gluten-free garam masala pumpkin pie. It doesn’t have to be Thanksgiving – this pie will be a hit whenever you decide to make it!Print
You can also try my more recent nut-free paleo-friendly pie crust!
- Preheat oven to 350F.
- Add all of the crust ingredients to a bowl and mix well. Form the dough into a ball.
- Place dough in a 9-inch pan and spread evenly. This will take a few minutes.
- Poke dough with fork before putting in oven.
- Bake at 350 for 5 minutes (will bake this longer once you add the filling).
- Combine all filling ingredients in a bowl and mix well. Pour on top of crust.
- Bake at 350 for 40-45 minutes.
- Once the pie cools, place in the refrigerator for a couple hours so that it sets.
If you have any leftover filling, don’t waste it! I had a bit left over and put it in a ramekin and ate it before enjoying the pie.