Blog: SCD and Gluten Free Recipes: Pumpkin Pie

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Pumpkin Pie Recipe

The holidays are on their way and with it, lots of temptations in the form of pies, sweets and the like. But, what if you could eat a lovely, delicious pie that was actually good for you? Well, now here is your chance. Our SCD maven, Julia Tinkham-Ray, OTR/L offers up her monthly recipe for your eating pleasure. ( Check out our blog archives for her yummy pumpkin soup!) Here is the recipe, let us know how you enjoy it.

The filling:

2 cups cooked pumpkin

¼ cup coconut oil

1 cup honey

½ tsp vanilla

3 tsp cinnamon

1 tsp nutmeg

1/8 tsp cloves

¼ tsp ginger

½ tsp salt

2 egg yolks

4 egg whites

Preheat oven to 350°F.  Blend all ingredients EXCEPT egg whites in food processor.  Beat egg whites to stiff peaks.  Fold egg whites into pumpkin mix.  Bake filling in preferred pie dish for approximately 40 min., removing from oven when just set, but not cooked fully through.  Decrease oven to 225°F.

(Note: if cooking pie without adding crust, bake for ~ 50minutes to cook fully).

The Crust:

2 cups packed almond flour

½ tsp backing soda

¼ tsp salt

1 oz. cold butter, diced small

2 Tbls honey

In food processor, combine all crust ingredients, pulsing/cleaning off sides of processor.  Place dough between 2 sheets of parchment paper approximately 14” square; roll out to round disk a bit larger than your pie dish.  Place rolled crust on flat pizza pan (still between parchment paper) and put in freezer for approx. 30min, until very firm.

(NOTE: Freeze several crusts ahead of time to pull out of freezer when you need. ALMOND FLOUR CRUSTS THAW FAST!!!)

ASSEMBLY WHEN READY TO BAKE: (NOTE: crust on top only – almond crust gets too soggy if on bottom)

Place SCD frozen pie crust on top of partially baked pie filling. Poke holes so crust breaths.  Pinch and cover edges with foil or pie protector (so edges don’t burn).  Bake at 225°F for approximately 20 minutes, or until crust is browned.  BURNS EASILY!  This pumpkin pie tastes best refrigerated.

 Crust from Healing Foods by Sandra Ramacher – pg 174


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Ellen Goldsmith

Ellen Goldsmith

Ellen Goldsmith is a licensed and nationally board certified acupuncturist and Chinese herbalist. She has been in the field of Asian medicine for the past 30 years, teaching, speaking and working with thousands of people to give them the resources, skills and tools they seek to improve the quality of their health and lives. Ellen is the author of the well respected book, Nutritional Healing with Chinese Medicine: + 175 Recipes for Optimal Health. She is on faculty at the National University of Natural Medicine’s College of Classical Chinese Medicine in Portland, Oregon.

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