Last year I was the one who had to sit there staring at my family while they ate dessert. This year, I vowed to be able to enjoy it with them. I had to experiment a couple of times to get the pie just the way I wanted it, but I have officially created a SIBO-friendly pumpkin pie recipe that your guests won’t even realize is “special.”
- Food processor
- Measuring spoons/cups
- Glass pie dish
- Medium saucepan
- Egg beaters for optional whipping cream
- 1 cup pecan pieces
- 1 cup blanched almond flour
- ½ teaspoon finely crushed sea salt
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil + a little more for greasing the pan (about 2 teaspoons)
- 1 tablespoon clover honey (or other SIBO-friendly honey- see siboinfo.com)
- ½ teaspoon pure vanilla extract
- 2 teaspoons gelatin (this is the one I used)
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons water
- ½ cup full fat canned coconut milk + ½ cup water
- ¾ cup pureed pumpkin (can be canned or make your own using a pie pumpkin- personally, I used half of each)
- 3 tablespoons clover honey or pure maple syrup
- Optional Additions:
- Coconut milk whipped cream
- Toasted shelled pumpkin seeds
- Toasted crushed pecans
- Preheat oven to 350 degrees Fahrenheit. Generously grease bottom & sides of glass pie pan with approximately 2 teaspoons of coconut oil.
- In a food processor, pulse pecans until very finely chopped (about 15-20 seconds). They will begin to stick to the bottom edges of the food processor just a bit.
- In a medium bowl, combine almond flour, finely chopped pecans, sea salt, and cinnamon.
- In a small bowl, melt 2 tablespoons coconut oil & 1 tablespoon honey. Add vanilla extract. Stir melted mixture into dry ingredients.
- Add crust "batter" to greased pie pan. Use your fingers to press down firmly, beginning at the center and working your way to the edges. This step is very important, so take your time. If you do not make sure the pie is firmly pressed, it will be very crumbly. See photo below of what the crust should look like before going into the oven.
- Bake crust 12-15 minutes. Watch carefully to make sure it doesn't burn. It is done cooking when golden brown.
- In a medium saucepan, combine gelatin, cinnamon, nutmeg, and 2 tablespoons water. Stir to form a paste.
- Add coconut milk and water, pumpkin puree, and honey. Heat on low for about 10 minutes, until warm throughout. Use the side of your spoon to break up any chunks of gelatin. The mixture should be smooth and warm when done.
- Pour filling into crust and allow to set in refrigerator for 3 hours or overnight.
- Use a sharp knife to carefully cut pie into 8 pieces. Be extra careful when removing the first piece. Serve with any of the recommended additions.
**Since gelatin melts with heat, this pie should be enjoyed at room temperature or cold, not warm.
Have a friend who might enjoy this recipe? Share this link on Facebook or have them follow me on Instagram: @sibowithhope
Let me know what you think in the comments below!
Rachel Budman says
What is the link to the gelatin you used?
Will it work with a VitsaMix; I don’t have a food proccessor.
Sorry about that- the link didn’t transfer over when I switched to my new website. Here is the gelatin I used.
I have never tried it in a Vitamix, but I don’t see why it wouldn’t work- those things are powerful!
Donna Raymon says
This pumpkin pie is amazing! Even now with my SIBO under control, this gluten free low sugar option is great. Love that it’s not real sweet and the pecan crust is superb!
Thank you so much for your lovely comment! I’m so glad you enjoy this recipe! I also like my pumpkin pie to be on the less sweet side. It helps my body feel good yet still feels indulgent 🙂 If you have a chance, would you be willing to leave a star rating with your review next time? It helps our community find recipes like this one. Thanks so much!
I totally loved this pie first time around but realized that it can’t be eaten warm. My favorite part about this pie though is the crust! Can it be baked for the duration of a pie in the oven (30min)? Or would that cause the nuts to burn?
Hi Natalie, the crust is my favorite part too =) Though I must say I love that the filling isn’t very sweet so I can enjoy without symptoms! Yay! And yes, unfortunately due to the gelatin, it doesn’t work warm. I never thought about warming it since I always enjoy mine cold, but will definitely add a note to the recipe to let others know! Thanks for sharing that tip! And hmm, I think you’re onto something with the nuts burning. You could maybe get away with it at a lower temp, but ideally, the filling should be made on the stovetop. If you decide to do some experimenting, let me know how it goes! Happy Holidays!
evelyn rutstein says
I am looking forward to making this pie. I am SIBO) and on an anti inflammatory diet. Can I use a ready-made gluten-free crust? I try to limit it because of my arthritic hands. Also, do I have to use kosher gelatin?
Hi, Any gelatin would be fine! I think a ready-made gluten-free crust would be fine, but it might dry out and get crackly since the filling doesn’t require any baking. It might work best to par-bake the crust, cook the filling on the stovetop, then transfer the filling to the par-baked crust, continue baking (the filling should help prevent the crust from cracking), then let it fully cool in the refrigerator so the gelatin filling can set. I hope that helps! I’d love to hear how it goes if you try that method!