If you are anything like me, you like eating pumpkin pie any time of the year. You also like to find simple recipes, and you love it when that simple pumpkin pie recipe is adaptable to your special needs!
My remedy for pumpkin pie was easy. I had an illegal recipe, and I had an SCD recipe that was similar, but didn’t have the taste I’d grown accustomed to before I started watching what I ate. So I combined the two recipes to make one legal, delectable pie!
The Original Recipes
The Illegal Recipe:
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 can (29 oz) 100% pure pumpkin
- 2 cans (12 fl-oz. each) Evaporated Milk
The SCD Recipe:
- 3 eggs, beaten
- 1 cup homemade yogurt or uncreamed cottage cheese (dry curd), pureed
- 1/2 cup honey
- 2 cups of prepared squash or pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
I substituted the 1/2 cup honey in the SCD recipe for the sugar and the cup of homemade yogurt for the evaporated milk. Instead of 3 eggs, as in the SCD recipe, I used 4. Lastly, since I don’t care all that much for nutmeg, I used 1/2 teaspoon ginger.
I don’t make a crust for my pumpkin pie, since at the present I haven’t come up with one that’s been successful. However, I love this pie without crust. It doesn’t take away from it one bit.
Pumpkin Pie
- 1/2 cup honey
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
- 29 oz. 100% pure pumpkin
- 1 cup homemade yogurt
Instructions:
- Mix salt, cinnamon, ginger, and cloves in small bowl. In another bowl, beat eggs. Stir in yogurt, honey, pumpkin, and spice mixture.
- Pour into 9 in. pie pan.
- Preheat oven to 425 degrees Fahrenheit. Bake for 15 minutes. Reduce temperature to 350 degrees, bake 40-50 minutes or until knife comes out clean. Cool 2 hours. Serve immediately or refrigerate.
Enjoy!
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(I entered this recipe in Slightly Indulgent Tuesday 5/4/10, Gluten-Free Wednesdays, and Real Food Wednesday 5/5/10)
Free to Feast 
I love that pumpkin pie is showing up outside of the fall-scene. Just because it’s not pastel, doesn’t mean it’s not spring food! I love pumpkin- thanks for making it healthy
Katherine
Sounds great! If you want to try a crust, you might check out Elana’s recipe in her Almond Flour cookbook. I’ve used it quite a bit and it’s great! It’s essentially almond flour, grapeseed oil (or you could sub another oil), agave nectar (you could sub honey), and a bit of salt.
Thanks for the tip! 😀
If you’re looking for an SCD, dairy-free pumpkin pie check out my recipe.
From the link, you may notice that I’ve moved my blog and renamed it Z’s Cup of Tea (formerly Ambrosia Tea Party).
Thanks!
Ooo, this is nice! I’ve only had one pumpkin pie that I was able to eat since going on my diet but this one looks so much better! I promise I won’t tell the cook of the other pie 🙂
~Aubree Cherie
Beautiful job! I love pumpkin pie and especially crustless pumpkin pie … all the goodness without crust to interfere. 😉
Shirley
Now you have me in the mood for pumpkin pie in May! I think crustless is a great way to go with many pies and quiches. I like your substitutions, and may give this a try soon. I still have some pumpkin in my freezer.