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Pumpkin Pie Filling


pumpkinpie_filling_slice_smGFCF/SCD/GAPS/Paleo/LOD

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.

Recipe from Cooking to Heal by Julie Matthews.

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