With some ingredients already prepared, this Ginger Pumpkin Pie is easy to put together, as long as you follow this GAPS-diet recipe step by step
This is for you who are on Full GAPS and healed enough to be able to handle small amounts of well prepared white beans.
GAPS-friendly, easy to digest ingredients, that you will need to have prepared in advance:
pumpkin or squash
nuts and almonds
In the Using the GAPS Diet cookbook I have explained in detail why and how to prepare these basic ingredients. Once you have got familiar with the diet, it´s just a matter of habit to have ingredients like these prepared and stored in the fridge or freezer.
Makes 10 to 12 servings
Note, that you will need to start making the tarte the day before you intend to serve it!
You will need a 10-inch (25 cm) pie plate, buttered
A nut grinder
A strainer lined with cheesecloth
- 3-2/3 oz (110 g) mixed nuts
- 1/3 cup (¾ dl) mashed cooked white beans
- 2 tbsp + 2 tsp (20 g) fine coconut flour
- 1 tsp salt
- 1 large egg white, beaten
- 1/4 cup 60 ml) honey
- 3 tbsp (45 ml) Clarified Butter
- Additional fine coconut flour
- 1-1/2 tsp unflavored gelatin powder
- 1-2/3 cups (400 ml) Baked Pumpkin or Squash
- 4 large eggs
- 1/4 cup (60 ml) Sour Cream or coconut cream
- 2 tbsp grated gingerroot
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- Pinch salt
- 1 vanilla bean
- 8 tsp (40 ml) honey
- 1 oz (30 g) dried soaked pecans or walnuts, coarsely chopped
1. Crust: In nut grinder, grind nuts into medium-fine flour. Transfer to a medium bowl.
2. Add beans, coconut flour, salt, egg white, honey and clarified butter to nut flour, stirring to make a soft dough. Cover and refrigerate overnight.
3. Filling: Set lined strainer over a bowl and spoon pumpkin into strainer. Let drain overnight in a cool place.
4. Crust: Preheat oven to 415°F (210°C), with rack set in second-lowest position.
5. Sprinkle work surface with coconut flour. Roll out three-quarters of the dough (about 7-1/2 oz/225 g) to fit bottom of pie plate. The dough may be difficult to work with, but you can place smaller pieces of dough in the plate one at a time until the bottom is covered, then press pieces together to make cohesive. Note that the sides of the plate should not yet be covered.
6. Sprinkle a fine layer of gelatin over the crust and pat it into the dough.
7. Bake crust for 9 to 10 minutes or until starting to turn golden. Let cool. Reduce oven temperature to 350°F (180°C).
8. Filling: Meanwhile, in a bowl, whisk together eggs, sour cream, grated ginger, cinnamon, allspice, ground ginger and salt.
9. Split vanilla bean and stir seeds into honey. Add honey mixture and drained pumpkin to egg mixture and whisk to combine.
10. Grease cooled sides of pie plate. Divide the remaining dough into several small pieces and, on a table sprinkled with coconut flour, press each piece flat with the back of your hand. Cut the pieces to match the depth of the sides of the pie plate.
11. Sprinkle each piece of dough with a fine layer of gelatin and pat it into the dough.
12. Place one piece of dough at a time around the sides of the pie plate, with the gelatin-covered side facing out (towards centre of the tart). Press the pieces firmly together and to the bottom crust. Cut off excess dough for an even edge.
13. Scatter pecans over bottom crust, then pour in pumpkin filling.
14. Bake pie for about 40 minutes or until golden brown. Watch to make sure the edges don’t turn black. Let cool completely.
15. Garnish with small shapes carved from raw apple, pumpkin seeds or other GAPS-friendly cake garnishes.
* Serve with sour cream, whipped coconut cream or a scoop of GAPS-friendly ice cream. Recipes to be found in Using the GAPS Diet cookbook
* Coconut cream is the thick fatty layer that rises to the top and solidifies when coconut milk is refrigerated. Choose coconut milk without any additives.
* Choose a good-quality brand of unflavored gelatin powder made from grass-fed animals, such as Great Lakes or Vital Protein.