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.
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Let me know what you think in the comments below!