Pumpkin Pie





Autumn is my favourite time of year. I love the colours, the scents, the fresh crisp air, the dappled sunlight and the farmers market crates filled with colourful, organic squash varieties. There is nothing more comforting than warm, nourishing stews and soups and the smell of winter spice filling the air. Pumpkin pie is only something that I truly discovered last year when I made American friends and was invited to Thanksgiving. I loved the sweet, soft centre that was infused with the most delicious combination of spices, and the contrast of the crisp pastry that surrounded this. It reminded me a bit of the egg custard tarts I used to enjoy when I was younger.

This year, as my lovely friend and housemate left to return to America, I decided that I would create a completely guilt free version of this dessert that I could still enjoy. I am really pleased with the result and feel that it tastes very true to the real thing. I hope that you all like it as much as I do and that you can enjoy this with your thanksgiving dinners!


Pumpkin Pie
Prep time
Cook time
Total time
Serves: 8
  • 3 eggs
  • 150g ground almonds
  • 80g coconut flour
  • 4 tbsp maple or brown rice syrup
  • ½ tsp baking powder
  • 1 tbsp butter/ghee/coconut oil
  • A pinch of salt
  • 1.5 cups pumpkin puree (either from a can or fresh, steamed pumpkin, processed until smooth)
  • 1 can coconut cream, refrigerated (I use Biona)
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  1. Melt the butter, coconut oil or ghee gently in a medium bowl
  2. Beat in one egg and then add the ground almonds, coconut flour, 1 tbsp of the syrup, baking powder and a pinch of salt
  3. Mix the ingredients together until a ball of dough forms and place in the fridge for half an hour
  4. Line a 7 inch cake tin or push-up pie dish with baking paper and grease the edges with butter, ghee or coconut oil
  5. Preheat the oven to 130 degrees celsius
  6. Place the dough in between two sheets of baking paper and roll out until it is a few mm thick and large enough for the tin
  7. Gently slide it over the tin and press into place until it lines the bottom and the sides
  8. Cut off any excess pastry and ensure the sides are even and gently poke 3 holes in the centre with a knife
  9. Place in the oven for 5 minutes until firm and slightly risen but not browned
  10. Scrape the cream from the top of the coconut milk and place in a food processor with the pumpkin, 2 eggs, 3 tbsp maple syrup and spices for one minute until smooth
  11. Pour the filling into the centre and put the pie back into the oven
  12. Bake for approximately 50 minutes to an hour depending on your oven and until the middle of the pie is set and does not wobble
  13. If the pastry begins to brown too much, cover with foil for the remaining time
  14. Remove from the oven and leave to cool
  15. Place the pie into the fridge until serving



  1. Sudefeen October 31, 2014

    Hi there! This looks amazing! Can I use an alternative to coconut flour? If so, what could I use please? Thank you.

    • the clean diary October 31, 2014


      Yes definitely, you could simply replace it with more ground almonds, or you could use brown rice flour or oat flour 🙂 Hope you like it!


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