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!
- THE CRUST: (See Tips section in post above for Paleo version)
- 1.5 cups Almond Flour (Bob’s Red Mill) or hazelnut flour
- 1/3 cup coconut flour
- 1.5 tsp gelatin
- 1/4 teaspoon salt
- 1/4 cup Butter (or ghee)
- 1/4 cup + 1 tsp water
- THE FILLING:
- 1 3/4 cups Pumpkin (Trader Joe’s is BPA-free + additive-free. Or you can use cooked pumpkin that is very well drained-see Tips in post above for fresh pumpkin cooking recommendations).
- 4 Eggs (If jumbo size, just 3 eggs)
- 1/2 cup Honey
- 1/3 cup Coconut Milk (full fat, no additives). Trader Joe’s is BPA-free + additive-free.
- 1 tablespoon Pumpkin Pie Spice (or equal measures of ground cinnamon, clove and ginger).
- 1 teaspoon Vanilla Extract (no additives).
- 1.5 teaspoon gelatin
- Coconut Whipped Topping:
- The solid cream from two cans of chilled coconut milk (view instructions for details)
- 1/2 teaspoon gelatin
- 1/8 teaspoon vanilla extract
- drizzle of honey
- Preheat oven to 350 degrees
- Start with your crust. In a large bowl, whisk together almond flour, coconut flour, gelatin + salt.
- Cut butter into flour.
- Add water. Work into flour until dough forms. Dough will be sticky. Use the dough right away.
- 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. Sprinkle 1 tsp gelatin over top, blend again 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 50-60 minutes. You will know pie is done when filling has a soft set. The film (skin) will not be as pronounced as with traditional pumpkin pie and will look a touch softer. The gelatin will firm it just the right amount during refrigeration.
- Let the pie cool 20 minutes, then chill in refrigerator overnight (if you want to serve it same day, place it in the freezer for 3 hours + then transfer to the fridge for another 3 hours before serving).
- Whip your coconut cream topping together right before serving: Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.
- Prep Time: 20 min
- Cook Time: 60 min
Keywords: grainfree, glutenfree, paleo, scd, specificcarbohydratediet, pumpkinpie, thanksgiving, dessert, holiday