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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

  • 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


  • Make the Dough
    In a food processor mix together the almond flour, cassava flour, and sea salt. Add the butter and pulse mixture until thick crumbs are formed. Then add the egg and tablespoon of ice water, and process until dough comes together.
    The dough should be slightly moist (but not wet or sticky). If too dry add another tablespoon of water. Cover the ball of dough with plastic wrap and refrigerate for at least 1 hour.
  • Prepare the Pie Crust
    Roll out chilled dough into an 11-inch circle between two sheets of parchment paper (for ease).
    Remove top sheet of parchment and carefully place 9-inch pie plate on top of dough. With your hand under the parchment paper flip over dough and plate. Then gently press dough into the bottom and sides of the pie plate.
    Fold excess dough over the sides, and crimp edges with your fingers.  Prick a few holes in the bottom and sides with a fork to stop air bubbles from forming. Chill for 30 minutes in fridge (helps crimping to set).
  • Bake the Pie Crust
    While chilling, preheat oven to 350°F. Bake for 12 to 15 minutes, until lightly golden. Remove from the oven and set aside.
  • Prepare the Pumpkin Filling
    In a large bowl whisk together the pumpkin puree, eggs, maple syrup, coconut cream, salt, and pumpkin pie spice.
  • Bake the Pie
    Pour the mixture into the cooled pie shell and bake until the filling jiggles slightly when you wiggle it and the crust is golden, about 50 minutes. 
  • Cool at room temperature, sprinkle with walnuts and serve.

Cook's Notes

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 mins
Cook 1 hr
TOTAL 1 hr 20 mins
Makes 1 9” pie