Crustless Pumpkin Pie, SCD

This is an updated version of my childhood favorite, Mom's pumpkin pie. I remember eating it cold the day after Thanksgiving for breakfast....not that I am making any suggestions but this pie is so healthy you could eat it for breakfast! It works great in a crust too, here is a recipe for one of my favorite crusts that has always turned out beautifully.

SCD/Paleo Pumpkin Pie

1-2 servings

1/2 tsp. melted coconut oil
1/2 c. pureed pumpkin
2-3 T. honey
pinch of salt
3/4 tsp. pumpkin pie spice
1 egg
1/3 c. coconut milk

6-8 servings

2 tsp. melted coconut oil
1 1/2 c. pureed pumpkin
2/3- 3/4 c. honey
1/2 tsp. salt
2 1/4 tsp. pumpkin pie spice
3 eggs
1 c. coconut milk

1. Preheat oven to 350 degrees.
2. Choose a small glass or ceramic dish that will hold 1 1/2 -2 cups if you are making the smaller recipe and a regular pie plate for the larger one.
3. Swirl the oil around in the dish so that it covers the bottom and sides completely.
4. In a separate bowl whisk together the pumpkin, honey, salt, spice, and egg. Add coconut milk and whisk again till thoroughly combined.
5. Pour into prepared pan and bake about 40 minutes for the smaller version and up to 1 hour for the larger pie or until a toothpick inserted in the center comes out clean.
6. Top with SCD Whipped Cream.

Note added 11/09 When making your own pumpkin puree it needs to be condensed some how to have the texture turn out right. Either strain in cheesecloth or cook down to thicken it.