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Pumpkin Pie Recipe
The holidays are on their way and with it, lots of temptations in the form of pies, sweets and the like. But, what if you could eat a lovely, delicious pie that was actually good for you? Well, now here is your chance. Our SCD maven, Julia Tinkham-Ray, OTR/L offers up her monthly recipe for your eating pleasure. ( Check out our blog archives for her yummy pumpkin soup!) Here is the recipe, let us know how you enjoy it.
2 cups cooked pumpkin
¼ cup coconut oil
1 cup honey
½ tsp vanilla
3 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves
¼ tsp ginger
½ tsp salt
2 egg yolks
4 egg whites
Preheat oven to 350°F. Blend all ingredients EXCEPT egg whites in food processor. Beat egg whites to stiff peaks. Fold egg whites into pumpkin mix. Bake filling in preferred pie dish for approximately 40 min., removing from oven when just set, but not cooked fully through. Decrease oven to 225°F.
(Note: if cooking pie without adding crust, bake for ~ 50minutes to cook fully).
2 cups packed almond flour
½ tsp backing soda
¼ tsp salt
1 oz. cold butter, diced small
2 Tbls honey
In food processor, combine all crust ingredients, pulsing/cleaning off sides of processor. Place dough between 2 sheets of parchment paper approximately 14” square; roll out to round disk a bit larger than your pie dish. Place rolled crust on flat pizza pan (still between parchment paper) and put in freezer for approx. 30min, until very firm.
(NOTE: Freeze several crusts ahead of time to pull out of freezer when you need. ALMOND FLOUR CRUSTS THAW FAST!!!)
ASSEMBLY WHEN READY TO BAKE: (NOTE: crust on top only – almond crust gets too soggy if on bottom)
Place SCD frozen pie crust on top of partially baked pie filling. Poke holes so crust breaths. Pinch and cover edges with foil or pie protector (so edges don’t burn). Bake at 225°F for approximately 20 minutes, or until crust is browned. BURNS EASILY! This pumpkin pie tastes best refrigerated.
Crust from Healing Foods by Sandra Ramacher – pg 174