Happy Belly Pumpkin Pie

Happy Belly Pumpkin Pie

Happy Belly Pumpkin Pie

Recipe by Julieann Hartley, Nutritional Therapist
Photos by Jenn Bakos

This alternative pumpkin pie is made of a whole-foods crust, that utilizes plantain as the base. In the crust also includes collagen, an important ingredient used to help heal tissues, including any intestines that may be showing signs of leaky gut! This recipe is designed to heal, strengthen and satisfy any belly after a heavy Thanksgiving meal!


1 Plantain (for a sweeter crust use a ripe plantain, and for a milder crust use green/yellow)
¼ cup coconut butter
4-6 dates
Pinch of himalayan sea salt
2 tbsp. coconut oil
2 tbsp. grass-fed beef collagen
1 tsp. ginger (optional)

Pie Filling:

1 (15 ounce) canned pumpkin puree(or 1½ cup homemade pumpkin puree)
3 eggs
½ cup coconut milk
2 tbsp. to ½ cup honey
1 tbsp. ground cinnamon
1 tsp. ginger
2 tbsp. of grass-fed beef gelatin
1 tsp. nutmeg
1/8 tsp. celtic sea salt


For the crust: preheat oven to 400 degrees. Grease pie pan with butter, coconut oil or ghee. Puree all ingredients in a blender, then pour into pie pan. This is more of a batter than a typical pie dough, so you may have to manipulate the batter to the sides to make more of a crust. While baking, begin making pie filling (see pie filling recipe below). Bake for 10 minutes, remove from the oven and then pour pie filling into pie pan on top of partially baked crust. Reduce oven temperature to 350 degrees and set crust aside.

For the filling: With a food processor, blender or immersion blender, combine pumpkin puree, and eggs. Pulse in coconut milk, gelatin, honey, cinnamon, nutmeg, and salt.

Pour filling into crust. Bake at 350° for 45 minutes or until pie is set.