Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I adore am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner.  My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious.  My family loves it too.  It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy oneit smells JUST like a cucumberI kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can – they are found next to the other squash.  Wishing everyone a very happy Thanksgiving – see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
  • 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
  • cream from 1 can of full fat coconut milk
  • ¼ cup honey
  • 2 eggs
  • 7 large soft Medjool dates (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 extra egg for crust (this is an optional step)
  1. Soak dates in warm water for at least 2 hours before making this recipe.
  2. Preheat oven to 400 degrees
  3. To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
  4. Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
  5. Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
  6. Remove pie from baking sheet and allow to cool on a cooling rack.
-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
Vanilla Bean Coconut Whipped Cream Topping
  • Cream from 1 can of full fat coconut milk
  • ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
  • 3 tablespoons honey
  • 1 teaspoon vanilla, maple syrup,or coconut nectar.
  • 1 vanilla bean cut in half and scraped out
  1. In a blender (high speed preferably) add all the above ingredients and blend until smooth.
  2. Transfer to a bowl and refrigerate for 2 to 4 hours.
  3. Mix well before serving.
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
Pie Crust Options:
1.  Paleo Pie Crust 
2.  Coconut Flour Pie Crust 
3.  Gluten Free Whole Grain Pie Crust 
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   
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This recipe was shared on the following link parties:  Allergy-Free Wednesdays, 
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Posted by Amber at

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.


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