Pumpkin Pie Filling


For LOD, avoid high oxalate spices such as cinnamon.

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. Or pour into gluten-free pie crust and bake, temperature and time may vary slightly.

Add a dollop of coconut whipped cream

Recipe from Cooking to Heal by Julie Matthews.

Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 17 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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10 responses to “Pumpkin Pie Filling”

  1. Jen Harper says:

    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!

  2. Naomi says:

    How can I make a healthy & easy pie crust so the filling doesn’t fall apart? The store bought GF ones here (not from the U.S.) all have soy (GFCFSF diet & minimum sugar) & a lot of unhealthy ingredients.

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