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 refer to–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 Paleo crust option: Whisk together 1.5 cups almond flour, 1/2 cup + 1 tbsp tapioca starch and 1/4 tsp salt. Cut 1/4 cup butter or ghee into flour. Add 3 tbsp of water and combine until dough forms. Dough will be sticky and soft. Let dough rest for 5 minutes, it will thicken slightly. Press dough into the middle of your pie pan, working up the sides. Now you may continue with the directions in recipe below.
-If you are using fresh pumpkin, make sure it is very well drained after cooking or the filling will be too loose. When using fresh pumpkin, I recommend adding an additional 1 tsp of gelatin to the filling before baking. That way, if the filling isn’t set as much as you’d like by the end of baking time, it will finish setting in the fridge! 🙂
-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 45 minutes and will be ready at about 55-60 minutes. Let it cool for 20-30 minutes on a wire rack and refrigerate and firm up for 6 hours. We made ours with a little SCD coconut whipped cream and a dash of cinnamon for looks.;) Let’s head to the recipe!