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Pumpkin Pie with Almond Crust ~ Free of Most Common Allergens & B.E.D. Friendly (stage 2)

I recently made pumpkin pie for my son’s 10th bday party and in true ‘Tara style’ I ended up making five different pies to experiment with a variety of recipes and ended up coming up with a couple of my own; one of which is here…

This pie is delicate with just enough richness to satisfy most any sweet tooth. As with most of my recipes, this is free of refined sugar and common allergens; except nuts. For those who practice The Body Ecology Diet (B.E.D.), you’ll find this to be stage 2 friendly as an occasional treat. You can find a stage 1 pumpkin pie recipe right here

You’ll notice that lakanto and glycerin are used to sweeten things up. These alternative sweeteners do not influence blood sugar or insulin release making this a safe dessert for anyone with diabetes or trying to reverse yeast/bacterial overgrowth.

This recipe is gluten, dairy, egg, soy, and refined sugar free. 

Recipe

Serves: 9-inch pie

Ingredients

For crust:

1/2 cup unsweetened shredded coconut 

1 1/2 cups almond meal 

3 Tbsp. cold-pressed coconut oil, melted 

1 Tbsp. vegetable glycerin

1 tsp. pumpkin pie spice

1/4 tsp. sea salt

For filling:

2 cups pumpkin puree, canned or fresh

1/2 cup coconut milk

1/3 – 1/2 cup lakanto

2 Tbsp. chia seeds, ground and stirred into 6 Tbsp. cool water 

2 Tbsp. coconut butter, melted

1 Tbsp. agar agar flakes or gelatin powder

1 tsp. vanilla extract, glycerin and alcohol free

2 tsp. cinnamon powder

1/4 tsp. each of ginger powder, cloves, nutmeg

Method

  1. Preheat oven to 350 F.
  2. Grease a 9-inch tart pan with or without a removable bottom.
  3. Put ingredients for the crust into a bowl; mix until dough clumps together when pressed between fingers.
  4. Press dough into tart pan, evenly distributing on the bottom and up the sides.
  5. Bake crust for 10-15 minutes until firm with a golden color.
  6. While crust is baking, combine all the pie filling ingredients in a bowl and mix well.
  7. Pour the filling into your baked almond crust that has been allowed to cool.
  8. Bake at 350 F for 40-50 minutes until filling has set with slight cracking around edges.
  9. Serve with whipped coconut cream, cultured cream., or body ecology’s whipped cream.

Tips and tricks

  • For an easier-to-digest food, soak/dehydrate almonds prior to grinding them yourself.
  • Culture the coconut milk and coconut flakes to make this even more gut friendly. 
  • For a different sweetness substitute 2/3 cup coconut sugar or 3/4 tsp. green stevia powder for the lakanto 
  • Substitute ghee or cultured butter for the coconut oil and coconut cream if tolerated.
  • The filling makes a good custard; pour into oven-proof custard cups and bake until firm.
  • This is a Body Ecology Diet (B.E.D.) friendly dessert for those on stage 2 💜
  • Looking for a stage 1 pumpkin pie recipe? Here you go!

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B.E.D. Nutritional Support (via phone or Skype)

May all bellies be happy!

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