SCD Pumpkin Pie (Grain-Free, Paleo, SCD)
Happy Monday! I thought I’d start this week off right with some SCD Pumpkin Pie!
The Specific Carbohydrate Diet, as some of you well know, can be quite tricky to follow– especially around the holidays. It’s a good idea to have a few solid and delicious SCD friendly recipes available to reference–and this recipe definitely falls into that category. The pumpkin filling is so rich and creamy and the hazelnut almond crust is heaven–you will absolutely NOT miss the traditional version!! 😀
For this pie, I used a store bought 9 5/8″ x 1 1/16″ pan–it’s just the right size. You will need to place foil or a crust shield over and around the crust before baking as it will keep it from over-browning (nut crusts brown more quickly). I recommend carefully rotating the pie 180 degrees at 30 minutes in to ensure the pie bakes evenly. It will begin to set at about 35 minutes and will be fully set at about 50-55 minutes. Let it cool for 20-30 minutes on a wire rack and refrigerate for 3 hours. We made ours with a little SCD coconut whipped cream and a dash of cinnamon for looks.;) Let’s head to the recipe!
Whisk together almond flour, hazelnut flour and cinnamon.
Cut butter into flour.
Add egg and honey. Work into flour until dough forms.
Press the ball of dough with the palm of your hand into the middle of the pie tin. Work dough up the sides and flute edges if desired. You can mend any cracks with a touch of water.
In a large, separate bowl, add pumpkin, eggs, honey, coconut milk, vanilla and pumpkin pie spice. Blend until smooth.
Place pie shell onto cookie sheet. Pour filling into shell. Wrap the edges of the pie all the way around with aluminum foil to prevent the crust from burning. Place into oven and bake at 350 degrees for approximately 50 minutes. Carefully rotate cookie sheet 180 degrees at 30 minutes in. You will know pie is done when filling has set. The film (skin) will not be as pronounced as with traditional pumpkin pie.
Let the pie cool 20 minutes, then chill in refrigerator for 3 hours. Serve with coconut whipped cream and dash of cinnamon. Enjoy!