This recipe is a dairy-free pumpkin pie filling. You can bake the filling without a crust (for SCD/GAPS, Paleo), or add any diet-compliant crust you’d like for a delicious pumpkin pie.
For the low oxalate diet, avoid high oxalate spices such as ground cinnamon and ginger – in their place consider Doctor’s Best cinnamon extract powder and ginger root extract powder.
For Low FODMAPs use maple syrup instead of honey.
1 can or 2 cups cooked pumpkin or butternut squash
½ cup raw honey (or 2/3 – ¾ cup of sweetener like sugar or maple syrup)
½ cup coconut milk
1 Tablespoon melted ghee (or coconut butter)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon vanilla extract
2 whole eggs
Preheat oven to 350 degrees F.
Add squash/pumpkin in food processor (canned or cooked), add all ingredients and mix until smooth. Or mix with electric mixer.
Grease baking pan (8 inch or smaller). Pour in batter.
Bake in a pie/baking dish without a crust at 350 for 45-50 minutes.
Pie Crust (optional)
Or pour into gluten-free pie crust and bake, temperature and time may vary slightly. You can use a frozen already made gluten-free crust or make one from a mix or from scratch.
Add a dollop of coconut whipped cream
Recipe from Cooking to Heal by Julie Matthews.