Wondering 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
Classification: Gluten free, dairy free, vegetarian
2 cups pecans
1 tbs honey
1 tsp cinnamon
1 tbs coconut oil plus extra for greasing
1/8 tsp salt
2 cups cooked pumpkin
1 cup coconut milk
1 tbs honey
1 ½ tsp cinnamon
1 tsp nutmeg
1 tsp ginger
¼ tsp cloves
1/8 tsp pepper
1/8 tsp salt
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 >>