Pumpkin Pie Filling

by



GFCF/SCD/GAPS/Paleo/LOD

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.

pumpkinpie_filling_slice_sm

Pumpkin pie filling baked without a crust

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.

8 servings
75 minutes

Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

13 Comments

  1. Hi Julie. My kids are low ox, sal and fodmap as of this moment. I know this isn’t technically salicylate friendly but for the rare occasion I would like to try it. I wondered if you could direct me to a homemade crust that would be complient with the other restrictions. Unfortunately, I’m afraid eggs are also starting to become an issue.

    Thanks!!

    Hallie

    Reply
    • Hi Hallie! Great question. Off the top of my head I don’t have a good pie crust recipe that’s free of all of those things. You might be able to take a gluten-free recipe with some flours that are low in some of your sensitivities (like rice flour and tapioca starch) and use an egg substitute. Also, I really love this egg-free crust but be aware it will not meet your other low oxalate, low salicylate and low FODMAP needs, so it may not be an option for your family. https://amzn.to/3uqUI6p

      Reply
  2. Have you made it with another milk besides coconut? I found I have an issue with coconut (oil is fine) when I gave up dairy and started replacing it with coconut milk products (sadly). Just wondering if I would need to add more fat if using something like almond milk.

    Reply
    • Hi Lisa, I haven’t tried it but I would imagine it would be fine. The extra fat in the coconut does make it creamier so something like homemade cashew milk would be a good substitute (if no nut allergies are present). But I bet other non-dairy milk would work just fine too, and I don’t think adding extra fat would be necessary.

      Reply
  3. I made your pumpkin pie recipe for Thanksgiving and crossed my fingers since the kids were looking forward to pumpkin pie and I didn’t want to disappoint them! I used one can of organic Farmer’s Market pumpkin, 3/4 sugar, 1/2 cup Native Forest Organic Unsweetened Coconut Milk, spices, vanilla, and eggs but left out the ghee/coconut butter. I poured mine into a GFCF pie crust and baked about an hour. I put a pie crust cover over the edges to prevent them from burning. It turned out amazing!! Nobody would have known it was GFCF. And as a special treat I put the left over coconut milk in the refrigerator overnight, then scooped off the cream in the morning, added some vanilla and powdered sugar and made them a delicious whipped cream for on top. They literally squealed with delight! Thanks for the great recipe!

    Reply
    • Wonderful Jen!!! I’m so thrilled to hear it. And thanks for sharing your experience with us!!!

      Reply
    • It’s delicious Trudy. I just made some more last night (to take the photo). I think I’ll go have some more now!

      Reply
      • My hubby is allergic to eggs. What could I substitute with and how much? Thanks

        Reply
        • You’ll need something to help it set…gelatin or agar agar may work well, although I’m sure how much. Let us know how it goes! Julie

          Reply
        • When baking for my son, I have to avoid gluten, casein, egg, nuts and seeds. I have found out that softened organic vanilla rice milk ice cream works as a replacer for eggs, milk and fat. Don’t make it too thin, you will need to use less than 1/2 cup ice cream.

          Reply

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