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.
Sounds tasty! I’m intrigued by the adding of raw egg yolks, this would be fun to try!
Pie in a bowl, I like it!
you can also try Apple Pie Pudding. It’s been one of my favourites this time of year.
@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.
this looks amazing! i will be making this asap! i’m gonna use kabocha instead (close enough and my fave squash!)
This sounds lovely. This time of year always makes me hungry for pumpkin recipes.
Thats an interesting idea using almond or cashew milk!
Mmmm. Reading this made my tummy growl out loud! 😀
This looks delicious! I love that you added the egg yolks. I really want to get more egg yolks into my diet.
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.
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.
Wow, this looks GREAT! I am so glad that Libby’s is back on the shelves now 🙂
This sounds yummy! I may even add some chia seeds to help thicken it. Thanks!
Can’t wait to give this a try! It looks delicious!
@Jennifer R. Chia seeds or flax seeds could thicken it, or just use less water when making the nut milk.
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!
@Vicki Glad you like it! I was eating this raw or baked for about the past month. I think I finally got enough. 🙂
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?
@Beth I’ll admit, I have tried this once with cream instead of nut milk and it was really delicious 🙂