This dessert is dangerous. It’s sitting in my fridge right now calling my name and I keep going back to it for a little nibble…I mean bite..I mean slice…ok, I mean whole pan. And it’s especially calling my name because my husband is staying away from sugar right now so there is even more for me to dig into. Dangerous waters over here, guys. I need to take some to my neighbors ASAP.
My husband has been dealing with some pretty bad overall body issues lately. Headaches, migraines, stomach aches, restless sleep and sometimes complete insomnia. And he couldn’t figure it out because he eats pretty damn clean. You’ve seen what I eat – he eats the same. So he finally got fed up with it and went online to find the best food allergy test and came across this one. I talked about it on my instagram stories yesterday and had so many messages and couldn’t keep up, so I thought I would just put all the information here in case you are having issues and wanted to find someone to get these tests done. Once he took a blood test, he got his results back and it gives you a HUGE breakdown of all your sensitivities and how sensitive you are to those items. So it could be moderate or it may be high. And once he found out all of his allergies, he was able to start figuring out why he felt worse on some days compared to others.
And he was SO surprised with some of his allergies. I was too. Our bodies are so weird. It ranged from chicken, to eggs, broccoli, green olives, oranges, cinnamon, pork and aspergillus mix which includes anything with sugar so fermented foods, alcohol, and then fungi like mushrooms, peanuts (which can hold mold) and a ton of other stuff. It also gives you the breakdown of when you may see the side effects take place. Some are 24 hours after ingesting and some don’t show up until 72 hours later. It’s bananas.
Luckily he’s not allergic to those. 
So now we are figuring out a whole new diet for him to stick with strictly for 6 weeks to see it he feels better and some of these issues clear up. Then he’ll be able to add some of those items back in and see how he feels. It’s quite interesting that you can think you’re eating so healthy by eating something as simple as chicken or oranges and they can actually be really f*cking up your body. Dumb bodies.
And just FYI in case you’re wondering more about this test, he had to do it out of pocket and it’s definitely an investment. It ain’t cheap. But it’s going to be COMPLETELY worth it if he finally feels better. And I’m so excited to hopefully have an answer for him. Fingers crossed it works and he can eat pumpkin pie with me again in the future! Until then, it’s beef, green veggies, and potatoes for him!
Pumpkin Pie Cookie Crisp
Ingredients
For the filling:
- 15 ounces pumpkin puree
- 1 cup canned coconut milk*
- 2 eggs
- 1/2 cup coconut sugar or maple sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- pinch of salt
For the toppings:
- 1 package paleo toasted pecan cookies
- 1 cup pecans
- 4 tablespoons cold grass-fed butter or ghee or coconut oil
- 2 tablespoons coconut sugar or maple sugar
- pinch of salt
Instructions
- Preheat oven to 425 degrees F. Grease a cute pie dish.
- In a food processor or blender, add pumpkin, coconut milk, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth. Pour batter into the cute pie dish.
- Place the cute pie dish in the oven to bake for 15 minutes at 425 degrees F. Then turn down oven to 350 degrees F and bake for 40 minutes.
- Once the pie has 5 minutes left, pulse together cookies, pecans, coconut sugar, butter, and salt in a food processor until the cookie and pecans are broken down into small pieces.
- Pour the toppings onto the pie then place back in the oven for 12-15 more minutes, until fragrant and pecans have browned a bit.
- Remove from oven and let cool for 10 minutes then cover with foil and place in the fridge for 2 or more hours
- Once completely cool, scoop with a large spoon (no perfect pumpkin pie slices for this pie) and top with coconut whipped cream.
Notes
*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.
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More Pumpkin Pie Ideas!
Eggnog Pumpkin Pie with Gingerbread Crust
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So delicious! Do you have any tips to get the filling part a bit more solid (less puréed)? Tastes amazing either way.
Would you refrigerate and how long do you think it would last? Definitely want to make for gatherings!
refrigerating it longer will firm it up more! and my lasted about 5 days, after that it didn’t taste the exact same
Oh no! I accidentally used a whole can of coconut milk… did I ruin it?
it may be a bit liquid-y…
I made this and HOLY SHIT it was pretty much the best thing ever. I’m totally an apple over a pumpkin spice type, but this is even better than my favorite paleo apple crisp that I make constantly all fall and winter long … and I totally ate several pieces for breakfasts last week. I’m going to make it again, with a lower sugar granola topping, and play around with less sugar in the pumpkin base just a bit to see how I can lower the overall sugar content and keep eating this for breakfast lol!
yayyyyyyyy!! so glad you loved it!! i have another easy pumpkin recipe coming next week, definitely try that one out, too!
I just tested this recipe out the other day to see if it would be a good thing to bring to my boyfriend’s house for Thanksgiving. *Wow* so incredibly easy and even more delicious! There is minimal cleanup too, my favorite. I think this is way easier to make than a normal pie because you don’t have to make a crust! Thanks for the great recipe Juli I’m def making this again!
awesome!! so glad you liked it, jenna!
I just made this tonight and everyone loved it! Thanks for all of your great recipes!
awesome!! thanks for trying it out, julie!!!
Hi Juli! I am considering taking the test your husband took and was curious if he’s noticed any changes after avoiding the foods that he tested sensitive to? Thanks!
yeah he’s feeling better from taking those foods out of his diet but every day is different and it’s pretty difficult when he’s traveling because he’s not suppose to have black pepper and it’s in everything when you are eating out
Any suggestions on an easy homemade topping instead of store bought cookies?? Thx!
not any of my homemade ones because i tend to make soft cookies and the ones in this recipe are hard cookies
My cousin made this for thanksgiving this year and it was better than any pumpkin pie I’ve had! I had to look up the recipe so I could make it tomorrow for our second Thanksgiving.
yayyyyy!! my friend said the same thing yesterday, too!! glad you guys liked it!
This saved me! I was in charge of bringing dessert to Thanksgiving and my mom can’t have dairy. It was awesome!
awesome!! so glad to hear it!
Could you use the crust from the Pumpkin Magic Bars for this? Or would the different oven temps/times not quite workout? Thanks in advance! And love all your recipes! 😀
i can’t say for sure since i haven’t made it that way!