Pumpkin pie is my absolute favorite pie out there. Being on a restricted diet means normally I can’t ever enjoy a dessert at family dinner. This year I decided to break that pattern without breaking any SIBO rules. And may I just say that non-SIBO dieters also enjoyed my healthy pie.
*it’s a good idea to do the coconut whip the day before and keep in the fridge right until it’s dessert time.
*The pie had a better ‘pie feel’ to it the next day, so if you can make the pie ahead of time it works out better.
- 1 cup pecans
- ½ cup almonds
- ½ cup cashews (somewhat SIBO friendly, omit if you can’t tolerate)
- ½ cup coconut flakes
- ½ tsp salt
- 1/2inch ginger shredded finely
- 1 tsp cinnamon
- 2 tbsp grass fed butter
- 1 tbsp coconut oil
- 1 tbsp honey (your preferred kind)
- 1 egg white
To make the crust:
In a food processor grind down the pecans, almonds and cashews until they start clumping into a mash. Transfer to a bowl and add the salt, ginger, and cinnamon, mix well. Next, in a small saucepan melt the butter, coconut oil and honey together and pour into the crust mix. Stir this really well and thoroughly. Last, add the ½ egg white. This is what I decided to use to make it stick together.
Transfer the crust mix into your glass pie dish. (I didn’t have a pie dish so I used some round cookware. I also had leftover crust that I placed in the bottom of a muffin tin to make leftover pumpkin pie tarts. Yum!) Use your fingers to carefully press the crust mix into the pie dish. This is a very important step, so take your time and be gentle. Set aside. Preheat oven to 350 degrees
- 2 tbsp honey
- ¾ -1 cup canned pumpkin (NOT pumpkin pie mix)
- ½ cup canned coconut milk (use the fat only)- find one without guar gum*
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ inch ginger shredded finely
- ½ egg white (the rest of what you used for the crust)
How to Make the pie filling:
- In a mixing bowl, stir in all ingredients and mix well.
- Scoop out the pumpkin filling and gently place in your piecrust. Bake for 20 minutes at 350 degrees.
- This turned out best the day after when the coconut milk really solidified, so I highly recommend doing this the day before.
- Place your coconut milk into the fridge (or freezer if you don’t have time) over night (for freezer; just an hour or so.) Take out the solid coconut and remove the liquid water part. With a hand mixer fluff up the coconut milk until it thickens slightly. Add 1 tsp vanilla extract or vanilla bean.
- Place in Tupperware until next day where VALA! It’s fluffy and thick and whip-like.
Enjoy this SIBO friendly pie! I remember my grandma used to make the best pumpkin pie in the world and I think she would be proud of this unconventional twist.
I am a Certified Holistic Nutritionist, CHN™ and have a transcript in Iridology from the Canadian Institute of Iridology. I achieved my diploma with honors in holistic nutrition at the Canadian School of Natural Nutrition in Calgary, Alberta. My vast knowledge of supplementation has been acquired from working in naturopathic clinics, health food stores and ongoing education through webinars, books and podcasts. It is important to me to have up to date information on the newest nutritional research and popular diets. I have also completed my 200hr yoga teacher training in Brazil in 2013 with Define Yoga.