Rebecca Coomes the healthy gut Pecan And Pumpkin Pie BlogWondering what desserts to make this Thanksgiving and Christmas that are SIBO-friendly? We have just the recipe for you.  This velvety and rich SIBO friendly pecan and pumpkin pie is perfect for your festive meal.  And what's even better is that no one will know that it has been made for a special diet, it's that good.  Check out the SIBO Cooking Show below where Rebecca shows you how to make this delicious dessert.

We used a gorgeous organic pumpkin from our lovely friends at Organic Angels.  We love to slice the pumpkin in half and roast it in the oven.  This makes it super easy to extract the flesh for the pie.

The array of spices add a glorious flavour to the pie and the pecan crust adds a delicious crunch.  We've sweetened our pie with honey, but you could use a sweetener of our choice if honey is not suitable.

SIBO friendly pecan and pumpkin pie

 

Rebecca Coomes the healthy gut recipe for Pecan and Pumpkin Pie

Serves 12

Classification: Gluten free, dairy free, vegetarian

Ingredients

Crust

2 cups pecans

1 egg

1 tbs honey

1 tsp cinnamon

1 tbs coconut oil plus extra for greasing

1/8 tsp salt

Filling

2 cups cooked pumpkin

1 cup coconut milk

3 eggs

1 tbs honey

1 ½ tsp cinnamon

1 tsp nutmeg

1 tsp ginger

¼ tsp cloves

1/8 tsp pepper

1/8 tsp salt

 

Method

Pre-heat the oven to 180C/350F. Grease a pie dish with coconut oil.

Place all of the crust ingredients in a food processor, and blend until it comes together and forms a ball. Remove and place in the pie dish. Flatten with your hand until it covers the base and sides of the dish evenly. Prick the base several times with a fork, then put the pie dish in the oven and bake for 15 minutes.

Meanwhile, make the filling. Place all ingredients in a blender or food processor and blend until smooth and creamy.

Remove the pie pan from the oven and cool slightly, then pour the filling into the case. Carefully return the pie to the oven and cook for a further 45 minutes, or until the pie has just set.

Remove from the oven and cool completely, before refrigerating until firm.

Note: The easiest way to cook the pumpkin is to place half a pumpkin cut side down on a large baking tray and bake in the oven at 180C/350F for 1.5 hours or until the flesh is soft and cooked all the way through. Scoop out 2 cups for the pie and use the remaining pumpkin in other recipes.

Want more SIBO friendly recipes for the festive season?

The SIBO Christmas eCookbook is bursting with a delicious range of SIBO friendly recipes.  Enjoy appetizers/entrées, vegetable side dishes, delectable desserts and mouthwatering baked goods.  All recipes feature AU/US ingredient names, temperatures and measurements.  Learn more >>

 

Rebecca Coomes The Healthy Gut SIBO Christmas Book 3d

8 thoughts on “SIBO friendly pecan and pumpkin pie”

  1. Thanks for this!!! I made and and its fantastic. I’m on the first stage of my sibo diet/treatment so didn’t put any honey in the base or topping and substituted the pecans for almonds since I had them in my cupboard and it was still great. Its been so good to have in the fridge for a little treat.

    1. Rebecca Coomes

      So happy you enjoyed it Melissa, and it’s great to hear you modified it to suit the phase you’re currently following. Rebecca

  2. I am wondering if all cooking pumpkins are equally safe for the SIBO diet. My sister gave me some cooked pumpkin she made from a round, white pumpkin. What do you think?

    1. Hi Frances
      Pumpkin in all its forms is allowed on the SIBO Bi-Phasic Diet. However, it might be worth testing out all the different varieties of pumpkin, as you may find you can tolerate one better than another.
      Rebecca

    1. Hi Stephanie
      You won’t need to make any changes. Just used 2 cups of canned pumpkin instead of freshly cooked pumpkin.
      Happy baking!
      Rebecca

  3. Do you use the cream that’s on the top of the coconut milk can or just the watery liquid? Thanks so much! Your recipes are great, I have two of your books.

    1. Hi Stephanie, you want to put your tin of coconut milk in the fridge until it’s nice and cold. Then use the firm coconut on the top, and discard the watery liquid at the bottom (or put in a smoothie…yum!). So glad you’ve been enjoying the recipes!

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