SCD/Paleo Pumpkin Pie

When fall rolls around I always find myself craving pumpkin pie.  Naturally, the pie pumpkins have been plentiful at the market lately, and they have been calling my name.  I bought one a couple weeks ago and whipped up with this tasty pumpkin recipe that is remarkably similar to pumpkin pie.  I didn't make a crust, but you could easily add the mixture to any sort of crust.  You could probably use canned pumpkin, too, but there's just something so cozy about pulling a roasted pumpkin out of the oven.  Plus, you can roast the seeds for a great snack.

How to roast a pumpkin

Cut pumpkin into large pieces- around 4 pieces.  Put them flesh side down on a baking sheet and roast in a 350 degree oven for about an hour.  Once you can easily stick a fork in the shell and the pieces start to flatten out, you know it's ready.  Let the pumpkin cool until it's easier to handle.  Then, scoop out the flesh using a metal spoon.

SCD Pumpkin Pie

3 large eggs
1 can pumpkin puree (about a cup and a half)
1 cup coconut milk
1/2 cup honey
1 tsp vanilla extract
1 tsp salt
2 tsp pumpkin pie spice

Preheat oven to 350 F. Generously grease a 9″ pie pan with coconut oil or butter. In a medium bowl, beat eggs. Add pumpkin and coconut milk. Stir to combine. Add honey, vanilla, salt and spice. Mix well. Pour into greased pie pan and bake for 1 hour until the top is nicely browned and the custard filling has set. Let cool and then refrigerate overnight. It’s very important to refrigerate and thoroughly chill the pie before serving as it helps the filling to set. If cut when still warm out of the oven, the filling is way too soft and more of a pudding than a pie.

I eliminated the honey and made my own coconut milk.  The natural sweetness of the coconut and pumpkin made up for the loss of the honey.  Over all, this is a super tasty fall dessert.

Happy Halloween!