22
Nov

Grain-free and Dairy-free Pumpkin Pie (SCD, Paleo)

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I can eat eggs again! Just in time too, as I couldn’t come up with a pumpkin pie I liked without the use of eggs.

The crust on this pie is really simple to make and just presses in to the pie plate instead of having to roll anything out. You can use canned pumpkin or fresh pumpkin for the filling. It tastes amazing with coconut whipped cream.

This pie can be Paleo and SCD friendly if you use honey instead of maple syrup, but I prefer the taste of maple and pumpkin together.

 

 

 

 

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Grain-free and Dairy-free Pumpkin Pie (SCD, Paleo)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6-8

Ingredients:

For the crust

For the filling

  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • 1/2 cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup grade B maple syrup (honey for SCD)

Instructions:

  1. Add the pecans to a food processor and process until they have turned into a coarse flour.
  2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
  3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
  5. Whisk all of the ingredients together in a bowl.
  6. Pour the filling into a frozen pie crust.
  7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  9. Refrigerate until chilled, then serve with coconut whipped cream on top.
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  • http://www.healthylifestylesmt.com Tracy Konoske MS RD

    Just made this and its cooling although I snuck a bite. My gram used to make carrot pie, I supposed when she had too many carrots and no pumpkin….so i made it with a big squash i had. Used a springform and for whatever reason, had to cook it an add’l 20 minutes for almost an hour total til it set…..and then getting it out of the pan was a ‘snap’ of course:)

  • Liz

    I made this for Thanksgiving and Christmas. I love that it almost tastes more like an egg custard. I haven’t made the crust yet, I just put it in a dish and do the last part (easiest thing ever). This time I added in a super ripe banana as a tribute to my pre-enlightened days of making Ina Garten’s pumpkin banana mousse twice a year and it turned out really well. Except unfortunately I put it in a deeper dish and it didn’t cook long enough. But I haven’t bothered to look any further for a pumpkin pie recipe!

  • Katrina

    Where do you find almond milk that is SCD compliant? Can I use coconut milk instead? Maybe after letting it separate? Thanks!

    • Against All Grain

      In order to find SCD compliant almond milk you’d have to make it yourself. Sometimes coconut milk can be subbed but it really depends on the recipe.

  • Alexa Reeves

    Can you substitute coconut milk for the almond milk? I tend to like the flavor better.

    • Against All Grain

      It depends on the recipe, because coconut milk tends to have a stronger flavor. It also typically is a bit thicker, so you try to water it down just a bit.

  • Christine

    OK so I tried this out this past weekend. I was too lazy to go to the store to find EXACTLY what the recipe called for and substituted. OMG..what a mistake. The three ingredients I changed were: Hazelnuts for Pecans,; used 1/4 cup of grade A maple syrup plus 1/4 cup of honey for the 1/2 cup of grade B syrup; added extra cinnamon & nutmeg instead of the cardamon.
    The crust was the big problem. Using hazelnuts was so wrong. The crust tasted horrible…and it was over-cooked. The filling was OK. The middle section did not cook all the way through. The recipe called for a cooking time of 35 minutes..I tested it and it was still very soupy so I added another 10 minutes. I think I should have gone even another 10 minutes but would have had to cover the crust with tinfoil.
    Personally, it wasn’t sweet enough and the texture was wrong because it wasn’t cooked enough. Oh well. I still enjoyed making it. The warm toasted hazelnuts were yummy…just not good in a crust mixture for sure.