Pumpkin pie - grain-free, dairy-free, no refined sugar!

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Grain-free, dairy-free and refined sugar-free holiday dessert that's fairly easy to make and tastes delicious. 

To make the crust


  • 1 egg
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 2 tbs melted coconut oil (can also use ghee or butter)
  • 1 tbs coconut sugar


  1. Mix all ingredients in a food processor and process until a dough consistency is reached.
  2. Transfer into a pie plate and spread.
  3. Crust will thicken so press it quite thin around the pie plate.
  4. Bake in 350 F (175 C) for 8 minutes.
  5. Once done, set aside. 

To make the filling


  • 4 eggs
  • 2 cups full fat coconut milk or cream
  • 3 cups cooked pumpkin (or a pumpkin puree)
  • 1/3 cup maple syrup
  • 2 tsp pumpkin spice (feel free to add any other seasoning of your choice)


  1. Mix all the ingredients in a blender or a food processor.
  2. Transfer into a pot and warm the mixture (do not boil). 
  3. Pour the mixture into the pie crust.
  4. Bake in 350 F (175 C) for about 45 minutes.
  5. Let cool down completely and refrigerate for at least 2 hours before serving.