There are few things better at Thanksgiving time than pumpkin pie, however, once you begin making pumpkin pie out of real ingredients you’ll soon see how much a difference sugar and binder ingredients make. This recipe is a pleaser with both GAPS folks and Standard American Diet lovers.

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It’s so good you may never return to another pie. 

First, let’s navigate the how to then, below, the recipe cards are for quick reference.

Crust

Put 2 cups of cashews in the Vitamix and blend until finely ground. If you do not have a Vitamix cashew butter is just as good. Add one egg, 3 tablespoons butter and 1 teaspoon vanilla to the cashew mix and blend until smooth. Turn the mixture out into the pie pan and stir in 1/4 cup of finely ground coconut flour. 

After the mixture is fully blended press it into the pie pan until it covers the pan. Decorative topping can be made with your fingertips at the top of the pie pan.

After the pie crust is ready prepare the pumpkin mixture. 

Pumpkin Pie Filling

In the Vitamix blend until smooth 15 ounces of pumpkin (we have tested Pie Pumpkin vs Jack-O-Lantern pumpkins here), 4 ounces of kefir made from cream (click here to learn about kefir), 4 tablespoons pastured butter, 2 pastured eggs, 4 pastured yolks, a half cup of honey and 1/4 of a teaspoon of green stevia (if you do not have green stevia, 3/4 cup of honey will do), 2 teaspoons vanilla, 3 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves and 2 teaspoons nutmeg.  Pour this blended mixture into the pie shell and cook at 350 degrees and for one hour or until the topped is cracked showing it is cooked. 

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

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