My 10 year old asked for pumpkin pie for his birthday this year and that’s what we did. The challenge was to make a yummy pie for a kid who can’t eat gluten, nuts, dairy, or flour. As a family, we practice food combining and avoid sugar so this was taken into consideration.
What I came up with was a no-bake pumpkin filling smoothed into a baked pumpkin seed crust. This recipe is free of the most common allergens (i.e. dairy, eggs, nuts, gluten, peanuts, soy) and is a B.E.D.-friendly for those on The Body Ecology Diet. If you have transitioned into stage 2, here is the recipe for my pumpkin pie with almond crust.
I hope that you enjoy my creation. Watching my boy smile as he blew out his candles was worth every minute it took to make this pie a good one 🙂
1 1/4 cup pumpkin seeds, ground in blender
3 Tbsp. coconut oil or ghee, melted
2 Tbsp. chia seeds, finely ground and soaked in 2 Tbs. water
2 Tbsp. lakanto
1/2 tsp. cinnamon powder
2 cups pumpkin puree, canned or fresh
1 cup water
3 Tbsp. pumpkin seeds, chia seeds, or flax seeds, ground into a powder
1 Tbsp. kuzu* stirred into 1/4 cool water
1 tsp. stevia green leaf powder (or 1/4 tsp white stevia powder or 4-6 Tbsp. lakanto)
1 1/2 tsp. vanilla extract, glycerin and alcohol free
1 1/2 tsp. cinnamon powder
1/4 tsp. ginger powder (or 1 tsp grated fresh)
1/4 tsp. sea salt
1/8 tsp. each of cloves, allspice, and nutmeg
- Preheat oven to 325 F.
- Grease a 9-inch pie pan with a bit of coconut oil.
- Mix crust ingredients in a bowl and press into pie pan.
- Bake the crust for 10-15 minutes, removing as it starts to brown.
- While the crust is baking, combine all the pie filling ingredients (except the kuzu) in a heavy-bottomed pan.
- Over a low flame, bring the mixture to a gentle simmer, stirring occasionally with a whisk.
- Let simmer for 5 minutes or until the agar agar has dissolved.
- Add in the kudzu that has been pureed in a 1/4 cup of cool water and return to a simmer to heat until thick, about 2 minutes.
- Pour and smooth the filling into baked pumpkin seed pie crust or heat-resistant individual custard cups and chill.
- Garnish with pumpkin seeds and top with cultured cream.
Tips and tricks
- For an easy-to-digest and more healing food, soak/dehydrate pumpkin seeds prior to grinding them.
- For additional fat, you can add 2 Tbsp. coconut oil into the filling.
- For a slightly sweeter filling, add 1-2 Tbsp. of lakanto
- The filling makes a wonderful custard, just pour filling into custard cups and top with cultured cream and a sprinkle of cinnamon.
- Substitute 2 egg yolks for the chia seeds in the crust, if you tolerate them.
- Have you transitioned into stage 2? Here is the recipe for my pumpkin pie with an almond crust.
- This is a Body Ecology Diet (B.E.D.) friendly dessert 💜
*It’s best to limit or avoid kuzu root if you are experiencing diarrhea or abdominal pain.
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Top Pie with Cultured Cream
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May all bellies be happy!