Gut-Friendly Pumpkin Pie

Gut-Friendly Pumpkin Pie

Crust Option 1: “Dough” Crust

Dough crust for pumpkin pie

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 large cold egg
  • 5 teaspoons ice water
  • 3/4 teaspoon sea salt
  • 3 1/2 tablespoons butter (melted or softened)

Directions:

  1. Preheat oven to 325 F
  2. Process everything but the butter in a food processor for 30 seconds
  3. Slowly add the softened butter until it is mixed in and a dough forms
  4. Using your hands, press the dough into the bottom and sides of a 9-inch pie dish
  5. Place parchment paper on the pie shell and weigh down with pie weights (or dried beans)
  6. Bake 10 minutes
  7. Remove the pie weights and bake for an additional 5 minutes
  8. Remove and cool until needed
  9. If making the entire pie, let crust cool, turn oven up to 350 F, pour in filling, and bake

Crust Option 2: Nut Crust

Nut crust for pumpkin pie

Ingredients:

  • 1 1/4 cups walnuts
  • 1 cup almond flour
  • 1 egg white
  • 2 tablespoons unsalted butter
  • pinch salt

Directions:

  1. Preheat oven to 375 F
  2. Process walnuts in a food processor until well crushed
  3. Combine all ingredients and press the crust mixture into a 9-inch pie pan
  4. Pierce the crust in multiple spots with a fork
  5. Bake at 375 F for 20 minutes
  6. If making the entire pie, let crust cool, turn oven down to 350 F, pour in filling, and bake

Filling

Ingredients:

  • 1 can of pureed pumpkin (or 15 oz of your own pureed pumpkin)
  • 2 eggs (plus leftover yolk if making the nut crust, otherwise omit the extra yolk)
  • 1/2 cup honey
  • 1/2 cup coconut milk
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp allspice

Directions:

  1. Preheat oven to 350 F
  2. Whisk/blend all ingredients
  3. Pour mixture into cooled crust
  4. Bake at 350 F for 45 minutes
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