Grain-free and Dairy-free Pumpkin Pie (SCD, Paleo)
I can eat eggs again! Just in time too, as I couldn’t come up with a pumpkin pie I liked without the use of eggs.
The crust on this pie is really simple to make and just presses in to the pie plate instead of having to roll anything out. You can use canned pumpkin or fresh pumpkin for the filling. It tastes amazing with coconut whipped cream.
This pie can be Paleo and SCD friendly if you use honey instead of maple syrup, but I prefer the taste of maple and pumpkin together.
| Ingredients (serves 6-8)
For the crust 1 1/2 cup almond flour 3/4 cup whole pecans 1 egg For the filling 1 15 ounce can pumpkin puree (or about 2 cups fresh) |
Directions
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
Whisk all of the ingredients together in a bowl. Pour the filling into a frozen pie crust.
Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
Refrigerate until chilled, then serve with coconut whipped cream on top.
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Just had this pie… Unbelievable! Thank you SO much for an amazing recipe. I just ate it again for breakfast and can’t wait for lunch to eat more of your lasagna!
I loved this pumpkin pie. The pie crust was so tasty!
I have now eaten almost 1/3 of this pie. And I made it only three hours ago. I had my first piece when the pie was still warm. Thank you for this recipe. The best pumpkin pie recipe ever! Even the crust is delicious, unlike the wheat crust I used to make.
What did you do so now you can eat eggs again? I a few months ago I found out I am allergic to eggs (yolk, not the white) but I stay away from both, its so difficult and such a pain. Especially since I used to eat eggs every morning for breakfast.
I worked with an ND to do an elimination diet and then slowly reintroduced some items once my body had time to heal from them. I was allergic to the whites, not the yolks.
Is that 1 and 3/4 cup of Almond Flour or just 3/4 cup?
I have changed the recipe to 1.5 cups now and added pecans. The old crust tended to fall apart and this crust is much more sturdy.
Any hints on substitutes for eggs? I have to stay away from all parts and commercial egg replacers.
This was wonderful! Thank you so much for this recipe. My husband and I just loved it.
This is a great recipe–all the flavors are there. The only issue I ran into was that the middle of my pie was still very soupy while the crust was getting over-done. I used a large pie tin which utilized all the pumpkin pie filling, but next time I will use the smallest pie plate I can find, and see if that helps the center to set faster. Thanks for the recipe! Another thought I had was to do them all in ramkins and crumble up a your cooked pie crust to put on top just before serving. Yum either way:)
This looks so good. Can stevia somehow be substituted for the honey? We have a diabetic child and cannot do honey or maple syrup. I may just have to experiment. Thanks
We also hava a type 1 diabetes child and we do a lot of these recipes. He does really well on his treat if they have agave (I know it is not so paleo) but it has helped him have a treat that is delish and his bs does not stay high. This is our first paleo/primal thanksgiving and we are excited to have this pie!!
Hi Danielle! Canadian Thanksgiving is this weekend and I am SO EXCITED to make this
I also have had ulcerative colitis since my early twenties, over the past many years I have cut out a lot (no gluten, no/low dairy, no alcohol/caffeine/processed foods etc) but am now slowly working my way towards something scd-ish to see if it can help me, because right now nothing seems to be helping me with this flare, meds included. Haven’t tried to cut out eggs etc. yet (was just reading about the auto-immune protocol, not sure I can pull it off but perhaps I should try) but have cut out grains. Stress management is also a huge piece of the puzzle and I’m not so good at that, so I need to work on that, too. It’s a full-time job isn’t it? 
But despite the toughness of it all I’m also grateful for the healthy changes it has inspired in my life. It was really wonderful to find your blog and to read about your experience (you are just lovely!), and to see all these gorgeous recipes I can’t wait to try! Do you think it would be ok if I made this beautiful pie one day ahead of time? Thanks and take care, wishing you health 
Hi, I love your site and recipes. Last week I baked this pie and I did not like the color. It is not like yours
What can it be? Thx
Which part wasn’t the same color?
The filling, when it came out from the oven
I see another comment that asks if there is 1 3/4 cup almond flour in this recipe, but as of now the recipe says 1 1/2 cup. Which one is correct? And am I supposed to chop the pecans in a chopper? I did, but the recipe didn’t say what to do! Just waiting now for it to cool. Excited to try it! Hopefully I made it right!
I’m so sorry! This is an old recipe and this year, I re-created the crust so it would hold up a little better. I changed the ingredient list but forgot to modify the instructions. It’s fixed now and you were correct to turn the pecans into flour prior to mixing the dough ingredients. I hope it still turned out for you!
I am allergic to pecans. If I use cashews, would it be okay?
Should be just fine, but try my Honey Graham Crust just to be safe instead.
I really want to try this but just found out my 2 year old is allergic to coconut. Any suggestions on replacements for the coconut oil in the crust? She also cannot have dairy (butter or ghee).
Thanks!
Try lard
Did you grease your pan? Mine totally stuck to the tart pan and I can’t release the bottom. Thanks!
I didn’t have to. There’s so much oil in the crust from the nuts and the coconut oil that it has never been a problem. Try putting in the freezer for a few minutes and then back into the hot oven to get your pan to expand.
Just made this and its cooling although I snuck a bite. My gram used to make carrot pie, I supposed when she had too many carrots and no pumpkin….so i made it with a big squash i had. Used a springform and for whatever reason, had to cook it an add’l 20 minutes for almost an hour total til it set…..and then getting it out of the pan was a ‘snap’ of course:)
I made this for Thanksgiving and Christmas. I love that it almost tastes more like an egg custard. I haven’t made the crust yet, I just put it in a dish and do the last part (easiest thing ever). This time I added in a super ripe banana as a tribute to my pre-enlightened days of making Ina Garten’s pumpkin banana mousse twice a year and it turned out really well. Except unfortunately I put it in a deeper dish and it didn’t cook long enough. But I haven’t bothered to look any further for a pumpkin pie recipe!