Pumpkin Pie  LoadingAdd to Favourites list

Orange List 1 hr 12 servings


212 Kcal
12g Fat
25g Carbs
19g Net Carbs
15g Sugars
3g Protein

Sugarless Pumpkin Pie

Silky cream pumpkin pie with a nutty maple syrup crust is so incredible, sugar free and completely healthy.

Real maple syrup is not just a good sugar alternative, it contains 30 health-giving compounds that have anti-inflammatory, anti-diabetic, anti-bacterial and anti-cancer properties.

Pumpkin contains vitamin A, which is good for our immune systems, reducing inflammation and the promotion of collagen production.

Each ingredient contributes to better health and inflammation reduction. They also contribute to one wonderful-tasting pumpkin pie!




  • Crust:
  • 2 cups or 200g ground almonds
  • 2 tbsp maple syrup
  • 1/3 cup or 70g coconut oil
  • 1/3 tsp sea salt
  • 1 egg
  • Filling:
  • 1 can 15oz or 425g pumpkin purée
  • 1/2 cup full fat coconut milk
  • 3 eggs
  • 1/2 cup maple syrup
  • 2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt


  1. For the crust, place the ground almonds and sea salt in a bowl, and mix. Add the coconut oil and maple syrup, and mix until well combined.

  2. Add the beaten egg and continue mixing with a spatula or your hands.

  3. Transfer to a 9-inch pie pan and spread using your fingers or a soft spatula to help spread it evenly. The dough will be slightly wet, but it is normal.

  4. For the filling, mix all the ingredients in a bowl or food processor.

  5. Pour the filling in over the crust.

  6. Bake for 45 min at 175C / 350 C. Let it cool down and refrigerate for an hour before serving!

Serving Tips

It is delicious on its own or with a dollop of coconut/almond/cashew yogurt.

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