Pumpkin Pie

November 16, 2020



2 cups blanched almond flour

2 tablespoons coconut sugar or monk fruit

1/4 teaspoon sea salt

2 tablespoons and 1 teaspoon coconut oil

1 large egg


1 1/3 cups (193 grams) raw unsalted cashews, soaked and drained2

1 cup maple syrup or monk fruit maple syrup, room temperature

2 tablespoons coconut sugar or monk fruit sugar

1 15-ounce can pumpkin puree

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

3/8 teaspoon sea salt

Can garnish with coconut or oat whipped cream


Preheat it to 350 °F.


Mix all dry ingredients together and then slowly add in the wet ingredients with an electric hand or stand mixer until well combined. Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling. If you don't have a pie shield then yonow out of foil. Set it aside until you need it after it's baked for about 20 minutes.

  1. Blend all the filling ingredients in a high-powered blender (I don't think this will work in a food processor) at medium or high speed for about 1 or 2 minutes or until completely creamy and no lumps remain.
  2. Pour the filling over the unbaked pie crust and bake for 45-55 minutes or until the topping looks slightly puffy and has turned slightly brown. I put a pie shield over my crust after about 20 minutes to prevent it from browning too much. The pie will still be quite soft but firms up as it chills.
  3. Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Best served on the day of making or the next day. Keep refrigerated for up to 2 days and freeze leftovers after that. By the way, the pictured slices are WAY too big. I didn't realize how rich the pie was until after I had sliced them!

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