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Pumpkin Pie

  • 3-4 pounds small pumpkin, or acorn or butternut squash
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch of ground cloves
  • ½ teaspoon sea salt
  • ¾ cup honey – local is best
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pie crust, pre-baked, see below
  1. Preheat oven to 350F.
  2. Fill the bottom of a baking dish with ¼ inch of water. 
  3. Cut the pumpkin in half, remove the seeds, and place face down in the baking dish. 
  4. Roast the pumpkin in the oven for 45-55 minutes, until soft.  Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 4 cups.
  5. Puree the pumpkin in a food processor until smooth, 2 to 3 minutes. 
  6. Add the cinnamon, nutmeg, ginger, cloves, salt, honey, eggs, vanilla extract, and lemon juice.  Pulse until well blended.
  7. Pour the mixture in the crust.  Bake for 50 to 60 minutes, until the filling is firm.  Let the pie cool in the pan for 30 minutes, then serve warm. 


Pie Crust

Makes 1 pie crust

  • 2 cups blanched almond flour
  • ¼ teaspoon  salt
  • 2 tablespoons coconut oil
  • 1 egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish


Recipe based on paleo pie crust recipe from

 IBD-AID Phases II & III (as tolerated)

*For Phase I, crust may be too dry. Can trying making the pie without the crust. As tolerated*