You can make any pumpkin dish with butternut squash, add the appropriate spices and voila! You have pumpkin!
I actually prefer to use butternut squash, kaboucha squash or a combination of the two, because I find pumpkin to be rather watery. The custard-like filling in this recipe has gotten the approval of several different crowds of people over the years.
The grain free, nut free crust has also received stellar ratings from many wheat loving people!
Once you get the hang of it – it is easy to make. You can make the crust a day or two before you need it and keep it refrigerated. You can also make the filling a day or two before and simply put it together on the day you plan to serve it.
The general consensus is to serve it cold, but you could also warm it briefly in the oven if you like.
Ingredients
- 2 large eggs
- 1/4 cup maple syrup + 2 Tbsp (Use less if sweet enough) – use honey if SCD/GAPS
- 1 tsp vanilla
- 1/2 cup palm shortening (room temperature)
- 2 Tbsp ghee or butter (room temperature)
- 1/2 tsp ground ginger (if you love ginger, use a little more)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup coconut flour
- 1 cup shredded coconut
Instructions
- Preheat oven to 325º F
- Prepare 2 cookie sheets with parchment paper
- Add the eggs, maple syrup, vanilla ,palm shortening and ghee and process until smooth
- Taste the batter to make sure it is sweet enough for you
- Add the ginger, baking soda, salt and coconut flour and mix well
- Add the shredded coconut and mix well
- Transfer the batter to a bowl for ease
- Using a teaspoon drop the batter unto the prepared cookie sheet leaving room to expand
- Use all the batter this way
- Place plastic wrap over the cookie sheet and with a spatula flatten the cookies (this helps it not stick)
- Remove the plastic and do the same for the other cookie sheet
- Bake for about 18 – 20 minutes or until the edges brown
- Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to cool
Equipment
- Food processor (where to buy a food processor)
- 10″ tart pan or pie pan (where to buy)
- Angled spatula (where to buy)
- 3 – 4 quart pot (where to buy)
- Whisk (where to buy)
Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.
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Grain Free Paleo Breads
Grain Free Paleo Snacks
Grain Free Paleo Desserts and Treats
These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.
