Recipe: Pecan Crusted Pumpkin Pie SCD/GAPS

It’s that time of the year when pumpkins are everywhere and pumpkin dishes abound. What would Thanksgiving be without pumpkin pie? This is a simple, whole, nutritious, you-could-eat-it-for-breakfast pie.  This pecan crusted pumpkin pie has a wonderfully crispy crust with the buttery flavor of the pecans that is reminiscent of graham cracker crust. Filled with fresh cooked pumpkin it is totally satisfying and a great way to top off a seasonal meal!

Check out my video for making this crust in my apple crisp recipe! It is exactly the same crust and the video shows you how to make it.

Pecan Crusted Pumpkin Pie

Ingredients

Filling

• Two cups fresh cooked pumpkin (or butternut squash)
• 1/4 cup coconut milk or coconut cream (where to buy coconut milk or coconut cream) (how to make coconut milk)
• 2 -3 tablespoon raw honey
• 2 eggs
• 2 teaspoon cinnamon (where to buy high quality spices)
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/8 teaspoon ginger (optional)
• 1/8 teaspoon allspice (optional)

Crust

• 1 3/4 cup pecan butter from soaked and dehydrated nuts (2.5 cups crispy pecans made to nut butter consistency) (where to buy soaked pecans) (how to soak and dehydrate nuts)
• 1/2 cup coconut flour (where to buy coconut flour and coconut products)
• 1/4 cup coconut oil
• 1/4 cup raw honey raw Honey
• 1 teaspoon vanilla

Instructions

Filling

1. Drip the cooked pumpkin in a strainer with a bowl underneath for an hour to get out excess liquid
2. In a food processor puree the pumpkin, all the spices and the eggs
3. Add the coconut milk or cream and mix

Crust

1. Measure out the nuts and in a food processor grind them to a nut butter
2. Add the oil, honey, vanilla and process
3. Add the coconut flour and process until it combines and it becomes a ball
4. If it is too soft add a little more coconut flour 1 teaspoon at a time until it becomes solid enough to press into a pie pan (it doesn’t have to become a ball)
5. Press the crust batter into a large pie plate

Putting it all together

1. Pour the filling into the pie crust
2. Bake in a 350 degree F oven for 45 – 50 minutes — you might want to cover the rimes of the crust with foil or a commercial pie crust protector as they tend to burn
3. If the crust is getting too dark cover the pie with a piece of foil or other oven safe method and continue to bake until it is set
4. Cool and then refrigerate
5. This may be served warm or cold with toppings such as fresh whipped cream, coconut whipped cream, yogurt, etc.

This post is shared at: Real Food Holidays, Sugar-Free Sunday, Savory Sunday, Monday mania, Homestead Barnhop, Real Food 101, Mangia Monday, Meatless Monday, Melt in Mouth Monday, Homemaker Monday, Meatless Monday, Tasty Tuesday Tidbits, Tuesday at the Table, Tempt my Tummy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day, Gluten-Free Wednesday, Sustainable Ways, These Chicks Cooked, Mommy Club, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Sunday School, Real Food Wednesday, Allergy Free Wednesday

Save