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. 




In Vitamix or food processor blend:

2 cups cashews

1 egg

3 tablespoons pastured butter

1/4 cup fine ground coconut flour


After the mixture is fully blended, press it into the pie pan until it covers the pan, and up the sides of the pan. Decorative edges can be made with your fingertips at the top of the pie pan by pushing the crust with your pointer finger of one hand through two fingers of the other hand.


After the pie crust is ready prepare the pumpkin mixture. 

Pumpkin Pie Filling

In the Vitamix, (you don’t have to clean the Vitamix after making the crust) blend until smooth:

15 ounces of pumpkin

4 ounces of kefir cream, (click ""“>kefir made from cream (click 4 tablespoons pastured butter

2 eggs

4 pastured yolks

Half cup of honey

2 teaspoons vanilla
3 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 teaspoons nutmeg – Fresh grated nutmeg is better than nutmeg from a jar.

Pour this blended mixture into the pie shell and cook at 350 degrees and cook for one hour or until the top is cooked and the tester comes out clean. If the pie pan is set in a pan filled with water, the top will not crack but will stay smooth, the same as when you make cheesecake.





*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. 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. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]


“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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