‘Tis the season for pumpkin pie. And this healthier version won’t disappoint. With a smooth and silky filling, and a golden, buttery crust, it’s a pumpkin pie that’ll lift your spirits.

The filling. Use canned or make your own pumpkin purée. You can also use butternut squash for a lovely twist on a classic dish. It has a lovely sweet flavor (and is easier to peel!).

To make your own purée simply peel, halve and seed the squash. (If the squash is too hard to cut, place in the microwave for a couple of minutes to soften). Then cut flesh into 1 1/2-inch chunks and coat with a little oil or melted butter. Roast at 400F until the squash is tender, about 40 minutes. Roasting it like this brings out the rich flavors of the squash.

Allow squash to cool, place in a food processor, and puree until smooth. If the pumpkin puree is thinner than you’d like, place it in a fine mesh strainer over a bowl for 30 minutes to strain off the excess liquid.

Add-ins. You can also switch things up by using individual spices for a more intense flavor (see below). Or make it a little naughty and elevate it further by adding a tablespoon or two of cognac or your favorite spirit to the filling.

The crust. If you’re short on time, make this pumpkin pie with a store-bought crust instead. Or omit the crust entirely to make a crustless pumpkin pie, and bake the filling in a greased pan or individual ramekins. It will still be super fab!

Add a dollop of whipped cream or coconut cream and you’ve got yourself a little slice of heaven!

P.S. If you’re making your own pumpkin purée, keep the seeds and roast them with a little olive oil to make pepitas. Pumpkins have impressive health benefits, but so do pumpkin seeds which are bursting with healthful nutrients.

Pumpkin pie with fresh slice of pumpkin

Silky smooth and creamy, this healthier pumpkin pie is dairy-free, gluten-free, and naturally sweetened. Made from scratch with fresh and wholesome ingredients.

MAKES 1 9” pie

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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
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.



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