By Lisa Woodbury DTC Sales


I grew up on a dairy farm on the Wisconsin/Illinois border. Holiday food was traditional, the same foods and recipes served with each changing season, and I looked forward to having those dishes that weren’t available the rest of the year. My favorite was and still is, Thanksgiving. Watching the colors of my world go from vibrant greens to yellow, orange, rust, and red; Mom pulling our sweaters out of the cedar chest, digging out the boots and jackets.

On Fridays, the school bus would drop me and the neighboring farm kids into the crisp Autumn air at the end of our driveway. We would follow the scent of homemade doughnuts, like the Pied Piper, to our kitchen door.  Mom would serve me, and all the kids those piping hot doughnuts dusted with sugar.

Dad would end the week by raking leaves into huge piles for us kids to jump into, exhausted after hours of fun we would gather after dark to watch Dad burn them. Having short-lived bonfires – five minutes of towering flames. Then would come that special four-day weekend that we so loved and the cooking that went with it!

Some of my fondest childhood memories are of playing with pie dough; making my version of the pie, always gray with dirt from my grubby little fingers. Mom would help me roll it out flat, and we would put butter and cinnamon and sugar on it, into the oven for a quick bake and out to taste. She called it Hungry Pie, something to eat before the big pies were done; and my Dad was always a sport and ate that dirty thing (HA!). As I matured, my duties were expanded as well as my skills, and my use of organic products. Pumpkin pies are my favorite (except for maybe fresh peach ones in the summer), and I am always asked by friends and family to bake the pies and bring them to our Thanksgiving dinners.

Last year, a new challenge presented itself when a dear friend was hosting Dinner and asked me to bake the pie. She has Hashimoto’s disease and Celiac, so she cannot tolerate wheat flour, dairy, or sugar. I was nervous but determined to find a recipe that she could eat, and I found the perfect one! It is easy and delicious and tastes like a regular, old fashioned Pumpkin Pie. I also learned to make a version of whipped cream with Coconut cream and honey, which I now prefer over the other.

The dough is easy to work with for those that have never made a pie and have crust phobia. For some, the ingredients will sound strange, but you will be amazed at how many stores are now carrying them due to demand.

On a final note, this Pumpkin Pie pairs perfectly with our wines. For pouring a red with this dessert, the 2017 ExS Pinot Noir Sonoma Coast and 2017 ExS Grenache Sonoma Coast are perfect with the creamy pumpkin and nutty crust. If you prefer white wine, our 2018 Chenin Blanc Mendocino or 2017 Riesling Mendocino Organic will pair beautifully as well.

Thanks for reading my story. Enjoy!

Classic Paleo Pumpkin Pie

By Michele Rosen, from ‘Paleo Running Momma’

This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you’ve made! A buttery, flaky paleo pie crust is filled with creamy dairy-free pumpkin custard and baked to perfection for a delectable holiday dessert. Great with coconut whipped cream, gluten-free, grain-free, family approved!


  • for the paleo pie crust:
    • 1 cup Blanched Almond Flour
    • 2 Tbsp Coconut Flour, sifted
    • 2/3 cup tapioca flour
    • 1/2 cup palm oil shortening, cold; or grass-fed butter, or a combination of both
    • 1 Tbsp Maple Sugar, or Coconut Sugar *
    • 1/2 tsp Fine Grain Sea Salt
    • 1 egg
  • for the filling:
    • 15 oz Pumpkin puree
    • 2/3 cup Full-fat coconut milk, blended
    • 6-8 Tbsp pure maple syrup, to taste
    • 2 tsp pure vanilla extract
    • 1 tsp ground Cinnamon
    • 1/4 tsp ground Ginger
    • 1/4 tsp ground Nutmeg
    • 1/8 tsp ground Cloves
    • Pinch salt
    • 2 large eggs room temp
    • 1 egg yolk room temp
  • for the coconut whipped cream:
    •  2 small cans coconut cream (mine are 5.4oz) chilled (about 1 and 1/2 cups)
    • 3 Tbsp organic powdered sugar NOT strict paleo OR 2 Tbsp raw honey {for strict paleo}
    • 1/2 tsp pure vanilla extract


Make the crust:

  • Preheat your oven to 375 degrees F. In the bowl of a food processor, pulse all crust ingredients EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms.
  • Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes before rolling or pressing into your pie dish.
  • To get the dough into your pie dish, you can either:
  • Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break easily since it lacks gluten, however, it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!**
  • If you don’t wish to roll out the dough (or find it tricky), you can press the dough, evenly distributing it into a 9-inch pie dish using your hands. Be patient and refrigerate dough as needed to make it easier to work with**
  • Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn’t puff up while baking.
  • Bake pie crust in 9″ pie dish in the 375-degree oven for 10 minutes until the bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.

Make the filling:

  • Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  • Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until the center is nearly set (still a bit jiggly), and the crust is deep golden brown.
  • Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days before serving. Serve topped with Coconut Whipped Cream and Enjoy!

For the coconut whipped cream:

  • Discard any excess water from the cans of coconut cream and place the chilled coconut cream in a large bowl. Beat on low/med with an electric hand mixer until smooth and creamy. Add your sweetener of choice plus the vanilla and continue to beat on medium speed until fully combined and creamy. Cover and chill until ready to use (it will firm up after being chilled). The whipped cream can also be used right away.


Recipe Notes
*Coconut sugar will cause the crust to darken more than maple sugar

**Unlike a traditional gluten-containing crust, you can’t “overwork” the dough, so take your time as needed pressing it into the pie dish