Pumpkin Pie

Pumpkin Pie

Cooking Time:40-50 Minutes

Serving Size: 8 Pieces

Cooking time
40-50 minutes

Serving size
8 pieces


For the pastry base:

2 cups of ground almonds
1/4 cup arrowroot
3 tbsp melted coconut oil
1 tbsp raw maple syrup
Pinch of salt

For the pumpkin filling:

1 can pumpkin puree
1/2 can coconut milk
1/3 cup raw maple syrup
3 tbsp corn flour
1 tsp vanilla extract
1 tbsp ground cinnamon

1/2 tsp ground nutmeg
1/2 tsp ground ginger
*Add more spices, if you desire.


For the pie crust:

  1. Mix together dry ingredients until combined, then add in the wet ingredients and mix together with a spoon.
  2. It should form a crumbly texture that sticks together.
  3. Form this into a ball, and then fill a greased pie crust dish.
  4. Once the pastry is evenly spread into the pie crust dish, prick some holes into it with a fork.
  5. Place it in the freezer for about 5 minutes.
  6. Bake at 180°C for about 10 minutes.

For the pumpkin filling:

  1. Mix all ingredients together with a whisk until fully combined.
  2. Pour this mixture into the par baked pie crust, and bake for about 35-40 minutes at 180°C.
  3. Allow the pie to cool fully, before placing it in the fridge to firm up for at least a few hours.
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