Inspired Eats: Homemade Pumpkin Pie (SIBO Friendly!)

Katie Compton Functional Medicine Nutrition Bend Oregon

Who doesn’t love a delicious homemade pie during the holidays? If you’re trying to heal your gut, a classic pumpkin pie – full of gluten and sugar – might cause symptoms to flare. This SIBO and allergen friendly pumpkin pie (free of gluten, dairy, and eggs) is just the ticket to satisfy that sweet tooth and keep you feeling great. And it’s sure to be a hit with your loved ones! Happy Healing and Happy Holidays! 

Homemade Pumpkin Pie (SIBO Friendly!)

SIBO and allergen friendly pumpkin pie to spice up your holiday table!

Course Dessert
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, SIBO Diet, SIBO Safe, Soy Free
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Author Inspired Health Team

Ingredients

Pie Crust

  • 2 1/4 tbsp Coconut oil
  • 1 cup Raw pecan pieces*
  • 1 cup Blanched almond flour*
  • 2 tbsp Ground flax meal*
  • 1/4 tsp Finely crushed sea salt
  • 1 tsp Cinnamon
  • 1 tbsp SIBO-friendly honey

Pie Filling

  • 2 tsp Gelatin
  • 2 1/2 tsp Pumpkin pie spice*
  • 1/4 cup Water
  • 3/4 cup Full fat canned coconut milk*
  • 15 oz can 100% pureed pumpkin*
  • 3 tbsp SIBO-friendly honey

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and sides of glass pie pan with a little bit of the coconut oil.

  2. In a food processor, pulse pecans until finely chopped.

  3. Combine pecan mixture with almond flour, flax meal, sea salt, and cinnamon in the food processor and blend until ingredients are thoroughly combined.

  4. In a small bowl, melt 2 tablespoons coconut oil and 1 tablespoon honey. Stir melted mixture into dry ingredients.

  5. Pour crust mixture into the greased pie pan. Using your fingers, press down firmly, beginning in the middle of the pan and slowly working your way to the edges. This is a crucial step that will ensure your pie crust is not crumbly.

  6. Bake crust 12-15 minutes. It is done cooking when golden brown.

  7. In a medium saucepan, add gelatin, pumpkin pie spice, and 2 tablespoons of water, stirring over a low heat to form a paste. Add coconut milk, water, pumpkin puree, and honey to the saucepan. Heat on low for about 10 minutes, stirring until warm throughout.

  8. The mixture should be smooth and warm when done. Pour filling into crust and allow to set in refrigerator for at least three hours. Please note that this pie is best enjoyed cold or at room temperature (the gelatin will melt if it's heated).

Recipe Notes

*Ingredients can be purchased at Trader Joe's

Enjoy!

Inspired Health - Integrative + Functional Medicine Center Natural Fertility Bend Oregon

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