SCD/Paleo No-Bake Pumpkin Pie

If pumpkin pie doesn’t scream “Thanksgiving”, I’m not sure what does! Sooo I couldn’t resist creating an easy, no-bake, fool-proof version with a SCD/Paleo twist!

A Healthier, Grain-Free Pumpkin Pie

I’ve been making healthier versions of pumpkin pies for years now for this time of year. Looking back at all of my old versions, it was actually really funny to see how my idea of what “healthy” was.

Some years, it meant an oatmeal crust. Artificial low-sugar sweeteners other years. Protein powder also found its way into a few renditions… yikes.

This year, after being diagnosed with ulcerative colitis in February, my idea of “healthy pumpkin pie” has drastically changed: simple ingredients & whole foods that we are MEANT to digest.

Funny how it took me being diagnosed with a chronic autoimmune disease to realize that… lol. Since then, I’ve been closely following the Specific Carbohydrate Diet (SCD) to manage my symptoms.

The SCD focuses on foods that help restore the balance of “good” and “bad” bacteria in the gut, therefore decreasing inflammation in the body. This article from the book Breaking the Vicious Cycle explains this in depth, I highly recommend giving it a read!

After almost 9 months on the SCD, I’ve been able throw my ulcerative colitis into a complete remission after the conventional Western medicine approach wasn’t helping at first. It’s become my mission now to create all of my old favorite recipes with a gut-healthy, SCD-friendly twist.

This post sums up my story pretty well! …but enough of that, back to the pie.

Ingredients for a Healthier Pie

Most of these ingredients are in my “Pantry Essentials” blog post! But here’s the full run down:

• Almond flour: an absolute staple in my life when it comes to SCD-friendly baking! Any blanched, finely-ground almond flour will work.
• Coconut flour: another go-to flour that is key in absorbing extra moisture & thickening cookies and pie crusts.
• Coconut oil: I feel like everyone is baking with coconut oil these days… and it’s about time! I buy unrefined coconut oil because I love the flavor of coconut, but if it’s not your thing refined coconut oil won’t have a coconutty flavor.
• Honey: one of the only sweeteners allowed on the Specific Carbohydrate Diet. Maple syrup or another liquid sweetener can be used too if you don’t have to follow the SCD.
• Salt: no explanation needed (I hope)… a little salt in desserts is a must in my book!
• Watermelon Seed Butter: a fun new high-protein seed butter I’ve been obsessed with recently! It has a very neutral flavor, so it can be thrown into almost anything. Click this link for a discount code for the brand I use (not sponsored, unfortunately lol)! This can be subbed for creamy cashew or almond butter.
• Pumpkin Puree: a Fall must-have. I usually just buy the organic canned pumpkin puree from Trader Joe’s for convenience, although homemade pumpkin puree is always a zillion times better!
• Vanilla extract, cinnamon, nutmeg, and black pepper: four simple spices that pack a flavor punch.

Option ingredients for the top: Plain Greek yogurt sweetened with a squeeze of honey, raw pumpkin seeds (aka pepitas), and hemp hearts.

How to Make a No-Bake Pumpkin Pie

Step 1: Pre heat the oven to 400F to bake the crust. Spread coconut oil on to the bottom & sides of an 8″ cast iron skillet. Set aside. Combine all of the crust ingredients in a small bowl, stir until well-combined and evenly press on to the bottom of the skillet with your hands.

Step 2: Bake the crust for 7 minutes, let cool completely.

Step 3: Combine all of the “filling” ingredients into a microwave-safe bowl. Microwave on high for about 30 seconds. Stir the mixture until smooth.

Step 4: Pour the pumpkin filling over the cooled crust in the cast iron skillet. Cover and refrigerate overnight (or freeze for about 2 hours).

Step 5: Decorate with Greek yogurt, coconut cream, pecans, pumpkin seeds, you name it! Slice & enjoy cold.

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