Grain-free and Dairy-free Pumpkin Pie (SCD)
I can eat eggs again! Just in time too, as I couldn’t come up with a pumpkin pie I liked without the use of eggs.
The crust on this pie is really simple to make and just presses in to the pie plate instead of having to roll anything out. You can use canned pumpkin or fresh pumpkin for the filling. It tastes amazing with coconut whipped cream.
This pie can be Paleo and SCD friendly if you use honey instead of maple syrup, but I prefer the taste of maple and pumpkin together.
|Ingredients (serves 6)
For the crust
1-3/4 cup almond flour
For the filling
1 15 ounce can pumpkin puree (or about 2 cups fresh)
Mix all of the pie ingredients in a bowl until just combined.
Press the dough into a pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom.
Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool completely.
Whisk all of the ingredients together in a bowl. Pour the filling into a pre-baked pie crust. If you’re using a small pie plate, you may end up with a little extra filling. I pour it into 2 ramekins greased with coconut oil and bake them along side the pie.
Bake at 350 degrees for 30-40 minutes, or until the center has set and is slightly jiggly. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
Refigerate until chilled, then serve with coconut whipped cream on top.