Pumpkin Pie

This is the best pumpkin pie recipe you’ll ever try. Healthy, old-fashioned and super easy to make — you will enjoy making this just as much as you’ll love eating it. And the best part is, it’s made with all natural ingredients.

Your family will love this!

The crust is made from almond flour, which you can make yourself by grinding almonds in a food processor until fine — or you can simply by almond flour from your local grocery store.

The pie is made from my own homemade pumpkin puree. If you haven’t tried to make your own pumpkin pie puree, you will be shocked at how fun and easy it is — and totally delicious. You can keep the seeds and roast them later. If you are interested, here are the steps.

I also made my own pumpkin pie spice. It’s a lot easier than you’d ever think, and comes in handy when you show up to the grocery store and find it all sold out (like I did). Here is the recipe:

PUMPKIN PIE SPICE

  • 2 tablespoons cinnamon 

  • 1 teaspoon ginger

  • 1 teaspoon nutmeg

  • 1 teaspoon all-spice 

  • 1/2 teaspoon ground cloves 

OLD-FASHIONED PUMPKIN PIE

Crust

  • 1 cup almond flour 

  • 2 tablespoons coconut oil, melted

  • 1 egg

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon salt

Filling

  • 2 cups pumpkin puree or 1-15 ounce can

  • 3 eggs

  • 1/2 cup maple syrup 

  • 2 teaspoons pumpkin pie spice 

  • 1 teaspoon cinnamon 

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla 

Coconut Whipped Cream

  • 1 can full-fat​ coconut milk (chilled over night in the fridge) 

  • 1 teaspoon maple syrup

RECIPE

Crust

Preheat oven to 375 degrees. Pull out a 9” pie pan.

Add all crust ingredients to a mixing bowl, and mix until combined.

Pour mixture into pan, and press evenly. Go up sides 1”.

Bake crust for 10 minutes. Remove from oven, set aside.

Filling

Add all ingredients to mixing bowl, and whisk until combined. Pour filling into crust and spread evenly. Bake for 55-60 minutes until pie sets.

Remove from oven, let cool.

Coconut Whipped Cream

Flip chilled can over, and open top. Pour out water. Scoop the remaining coconut cream into a mixing bowl. Blend cream with a hand mixer until soft and creamy. Add maple syrup, slowly mixing it in.

Serve pie with whipped cream, and enjoy! Eat fresh, and store in fridge for about 3 days.

What’s your favourite pie? I’d love to know. Tell me below.

👋🏻 Hi, I’m Lindsay – a best-selling author, artist, lifestyle blogger and mama sharing fun + creative ideas for your family + home. 

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Sweets + TreatsLindsay AngusComment