Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
Author: Amber Husten
1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
cream from 1 can of full fat coconut milk
¼ cup honey
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)
Soak dates in warm water for at least 2 hours before making this recipe.
Preheat oven to 400 degrees
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.
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).
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.
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.
Recipe by The Tasty Alternative at https://thetastyalternative.com/2013/11/dairy-and-cane-sugar-free-pumpkin-pie-scd-gaps-paleo/