Due to the fact that Vancouver switched off summer last week and turned on Autumn, I’ve started hunting the shelves of the store for pumpkin pie to no avail. I mean you can already get a Halloween costume and fruit cake so why not pumpkin pie? And no, I don’t have a Costco card. As I’ve mentioned before my father struggles with some serious health issues when it comes to what he’s able to eat (see previous post) and year after year my dad sits there at the Thanksgiving table watching as we all down our big slices of pumpkin pie. Sadly I watch him eat a bowl of plain yogurt and fruit and I must admit I’ve snuck him the odd bite or two when mum’s not looking.
My SCD carrot cake seems to be a big success when I see how many hits that recipe gets every day. I decided that I would try a decadent pumpkin pie for those of you out there struggling with SCD who are looking for something tasty in this upcoming season. This pie has a thick pudding like filling and a crispy almond crust. Enjoy!
3/4 cup almond flour
3/4 cup coconut flour
1 cup finely shredded zucchini
1 can of organic pumpkin puree
1/2 orange zest
1 teaspoon baking soda
1/2 cup butter softened
1/2 cup honey or agave
1 teaspoon vanilla
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
Mix all dry ingredients in a separate bowl. In three parts SIFT in the mixture, blending in just till incorporated.
Add zucchini and pumpkin. This cake has a long bake time as it is quite dense. Put into a well greased 8 inch square pan, or grease round 9 inch cake pan. Bake 350 F for 45 to 60 min. Just keep checking as you don’t want it to go too dark on top. 55 minutes has worked for me.
After cake has cooled, with a fork and clean hands begin to break apart the cake into small crumbs. Mix it all around so the consistency is even. Set aside.
Gluten Free SCD Pie Crust
2 cups almond flour
1 egg, slightly beaten
1 teaspoon vanilla
2 tablespoons honey
3 tablespoons butter, melted
Preheat you oven to 350 degrees.
Light mix egg, vanilla and honey. Add almond flour and then the melted butter.
Place into a pie plate and evenly press the crust around. Get it as even as possible and don’t spread it too thin on the upper crust as it will burn.
Place in the oven for 10-12 minutes. Remove and let crust cool for 10 minutes.
Scoop pumpkin mix into the crust and softly spread it around and then press it down firmly with the backside of a spoon.
And that’s it! you could preheat it in the oven for 10-15 minutes covered with foil just before eating… I drizzled mine slice with a little honey. Delicious!
PS. This is my new cooking sidekick Jonah. She’s just over 5 months old now and loves watching me cook!