Pumpkin Pie
Prep:
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Cook:
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Ingredients
3 egg yolks (optional)
2 whole eggs
1½ cups pumpkin purée
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
½ cup honey
¾ cup coconut milk
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3 egg yolks (optional)
2 whole eggs
368 grams cups pumpkin purée
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
¼ tsp (1.25 ml) ground ginger
120 ml (170 grams) honey
177 ml coconut milk
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat oven to 425°F (218°C).
- In a bowl, whisk the egg yolks, eggs, and pumpkin purée.
- Add the spices, and once they're fully combined, pour in the honey and mix again. The batter will become very wet and it will be liquid, but keep on going.
- Add the coconut milk, and stir well to combine.
- Pour into a baking pan: either a pie dish or a rectangular deep dish and bake for 15 minutes.
- Reduce oven temperature to 350°F (180°C) and continue baking for another 30-35 minutes.
- Remove pumpkin pie from the oven and slice into squares (if using rectangular dish) or into regular pie slices.
- It will have two layers: the top layer will be a dark orange and the bottom layer will be a soft, pale orange.
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Nutritional Info
Storage
Notes
1/2 tsp (2.5 ml) ground nutmeg can be also added to the batter while adding the other spices, or it can be substituted for the ground cardamon in the same amount. (Fresh nutmeg is best!)
Used with permission from
SCD Recipe
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