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 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.