Savor the deliciousness of a pumpkin pie that is suitable for the Specific Carbohydrate Diet SCD and Paleo diets. This recipe makes a delicious dessert that's ideal for fall or any occasion by combining the flavors of pumpkin, coconut, and warm spices.
Ingredients: 2 cups canned pumpkin puree. 1/2 cup coconut cream. 1/4 cup honey. 3 large eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 Paleo pie crust almond flour-based. Coconut oil for greasing. Whipped coconut cream for topping, optional.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the pumpkin puree, coconut cream, honey, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until well blended. Grease a pie dish with coconut oil, then press the Paleo pie crust into the bottom and up the sides of the dish. Pour the pumpkin mixture into the prepared pie crust. Bake in the preheated oven for 45-50 minutes or until the pie is set and a toothpick inserted into the center comes out clean. Allow the pie to cool completely before serving. Top with whipped coconut cream if desired. Slice, serve, and enjoy your creamy Paleo + SCD pumpkin pie!
Prep Time: 15 minutes
Cook Time: 50 minutes
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