Pumpkin pie made right with lectin free flaky crust and heavily spiced with cinnamon, clove and ginger, sweetened naturally with no sugar. Thankful!
Pumpkin pie is so good. Sweet pumpkin custard richly spiced with cinnamon, clove and ginger baked in a flaky crust is the perfect exclamation point to a great Thanksgiving dinner. But pumpkin is one of those foods that's not on the YES list for Paradoxers.
Technically, pumpkin is a fruit because it has seeds. And in-season fruits are okay in moderation. Just don't make a habit out of eating them. Pumpkin is harvested in the fall, so it's in season for Thanksgiving. I'm going to eat my pumpkin pie. According to Dr. Gundry, pumpkin is a new world fruit that our bodies don't quite know what to do with. But so are a lot of other fruits that are okay to eat if prepared properly. In fact, Dr. Gundry states on his website that if you MUST eat pumpkin, remove the seeds and skins.
Watch Dr. Gundry's video on new world crops. He says to peel and seed the squash first.
Seeds and skins of pumpkins are lectin loaded, so of course we won't eat them. When canned, pumpkins have rinds and seeds removed in the process. If you're making pumpkin pie just use a good organic canned puree or, better yet, make your own.
For me, pumpkin pie on Thanksgiving is a MUST. So no apologies and no regrets. I'm eating pumpkin pie on Thanksgiving and for breakfast the morning after. It's a family tradition. And old traditions die hard.
All that said, there is a way to enjoy pumpkin pie with nearly no lectins. First, and we already discussed this, remove the seeds and skins or buy a good organic puree. If you're still concerned about eating the pumpkin meat, just use sweet potato puree, but be prepared because it's not quite the same.
Second, sweeten the pie with a natural sugar substitute. And third, use a grain free crust. I have a great recipe for pie crust that rolls out, handles and shapes just like your old lectin-laden stand by. So check it out here. Now, let's get to the pie recipe!
Lectin Free Pumpkin Pie
1 recipe LFG Pate Brisee rolled out thin and shaped into a 9 inch pie glass
(1) 15 oz. Can Organic Pumpkin Puree
1 1/2 C Grassfed Half and Half or Coconut Cream
1/3 C Swerve granules
1 t Pure Stevia Extract Powder
1 T Cinnamon
1/2 T Ground Ginger
1/2 T Ground Clove
Preheat oven at 325 degrees. Prepare the crust. Whisk all ingredients together and pour into the unbaked pie crust. Bake for one hour.
Make one or two days ahead for intense spices.