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Pumpkin Pie Pudding


This is a SCD pumpkin pie-like snack I have been enjoying now that pumpkins are in season. I’m not eating nuts in any large amount and I avoid baking with them, so I didn’t feel like making a full pie crust. Also, I’ve been trying to have more raw egg yolks for extra nutrients so I wanted something I could mix them into. This was quite delicious but you can play around with the ingredient amounts to suit your taste.

For SCD pumpkin puree, I bought a whole pumpkin, cut it in half and baked it cut side down in a glass pan for 1 hour at 350F. For the nut milks, just use a small amount of almond flour, cashews or coconut chips and blend with 1/2 cup water.

1/3 cup almond, cashew or coconut milk
2/3 cup pumpkin puree
2 egg yolks
2 tbsp honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
pinch cloves
pinch sea salt

Mix everything in a blender. Sprinkle some extra cinnamon on top. Enjoy!

You can use this as an SCD pumpkin pie filling (I used about double or triple this recipe before for a 9″ pie). Just use whole eggs and bake it at 350 for about 30 minutes.

Note that if you’re using canned pumpkin it probably has a higher water content, so reduce the amount of water you use for the nut milk.

Kat

I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.

25 Comments

  1. @B-L That’s a good idea. I do apple sauce, but adding stuff to that would be tasty too I bet. I’m hoping to try a banana bread pudding type dish too.

    @Aubree Cherie The egg yolks just make it more rich/creamy and you don’t even notice them in it. Great way to get some more nutrients.

    @Pat P It’s kinda like the “meat on a stick” version of desserts.

  2. This looks amazing. I am adding it to a blog post right now as something I want to try for the upcoming holidays. Thanks for sharing with us.

  3. I slightly revised the recipe after making it a few more times. A bit less nut milk (I actually used the same amount of coconut puree, just less water) makes it nice and thick. And adding a bit more nutmeg makes it even tastier.

  4. This is now one of my all time favorite SCD recipes. I just throw everything in my vita-mix, then bake in an greased 9X9, cool, cut into squares and enjoy. A little pumpkin heaven!

  5. Sounds fantastic. If you don’t have a dairy restriction, could you use raw goat or cow milk just as easily as the nut milk in the same quantity? Or perhaps a bit less if you’d like it thicker?

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