SCD Recipe: Pumpkin Bars

Written by Sherry Lipp Published on November 12, 2012 in SCD Desserts, SCD Pies, SCD Puddings, Custards, Mousses, SCD Recipe

This recipe has a pumpkin pie taste with a little bit of a lighter texture. It’s easy to make, so it could be a good substitute for traditional pie.

For the crust I used macadamia nut flour that I won in recipe contest from Cali Mac Nut Company. They don’t currently sell the flour, but you can get the nuts and grind them. It is very good. Of course regular almond flour can be used.

Ingredients:

Crust:

1 1/2 cups nut flour
1/4 tsp salt
2 tbsp melted butter
1 tbsp honey
1 tbsp vanilla
1 tsp cinnamon
1/2 cup coarsely chopped walnuts or pecans

Filling:

2 cups cooked pumpkin
3 eggs
1/2 cup plain yogurt
1/2 cup honey
1 tbsp vanilla
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg

Preparation:

Preheat oven to 350 degrees
Mix all crust ingredients in a medium bowl
Press into the bottom of 8 x 8 baking dish
Bake for 15 minutes until golden
Placed cooked pumpkin, honey, vanilla, eggs, and yogurt in a blender
Puree until smooth – 3 – 4 minutes
Add spices
Blend to mix
Pour mixture over cooked crust
Sprinkle a little cinnamon on top
Bake for 30 – 35 minutes until filling is set
Allow to cool for about 30 minutes
Refrigerate for a few hours before serving

Note – To roast a pumpkin:

Cooking times will vary depending on the size of the pumpkin.

I used a small pumpkin – it yielded about 2 cups of cooked pumpkin.

Slice pumpkin in 1/4ths – try to keep the pieces the same size so they cook evenly.

Remove seeds and stringy parts of pumpkin

Place on baking sheet – skin side down.

Bake for 25 – 30 minutes – until pumpkin is soft

This recipe being shared on Slightly Indulgent Tuesday

Author
Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

2 Comments

Theresa
November 13, 2012 at 5:44 am · Reply

Those sound totally delicious. I will be trying these out- maybe as a pumpkin pie alternative for Thanksgiving.
Thanks!
Theresa ~ SCD Griddle
Sherry Lipp
November 13, 2012 at 6:19 am · Reply

Thanks for the comment Theresa! This was the first time I tried these and I liked them as much as the pumpkin pie recipes I have tried. They definitely make a good substitute – and the crust is so easy!