Silky smooth and creamy, this healthier pumpkin pie is dairy-free, gluten-free, and naturally sweetened. Made from scratch with fresh and wholesome ingredients.
For the Crust
- 1½ cups almond flour
- ½ cup cassava flour or arrowroot flour
- ½ tbsp sea salt
- 4 tbsp butter chilled and cubed, or organic palm shortening
- 1 large egg beaten
- 1 tbs ice water as needed
For the Filling
- 15 oz pumpkin purée or butternut squash purée*
- ½ cup coconut cream
- 3 large eggs
- ½ cup maple syrup or honey
- 1 tbsp pumpkin pie spice or mix ginger, cinnamon, nutmeg, cardamom & cloves
- ¼ tsp salt
- 4 tbsp walnuts chopped
To make your own pumpkin pie spice mix:
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove (a pinch)
- 1/8 tsp ground cardamom (a pinch)
*15oz of pumpkin purée, is about 1¾ cups.
Prep 20 minutes mins
Cook 1 hour hr
TOTAL 1 hour hr 20 minutes mins