Healthy Pumpkin Pie Picture

For the last two weeks, I’ve had a very sad looking pumpkin sitting forlornly at the bottom of my fridge. Truth be told, I’ve been a bit ‘pumpkin’d out’ lately and simply couldn’t face another soup, so decided to make a (kind-of-healthy) twist on pumpkin pie!

This lovely dessert is what I came up. The filling has a fluffy ‘baked custard’ kind of texture and the psyllium helps it set faster than a traditional pumpkin pie. I’ve also added in some peanut butter which rounds out the somewhat sickly-sweet pumpkin pie flavour that beleaguers some of the traditional versions.

I hope you have fun with this pumpkin pie recipe and enjoy it! I recommend it served with some whipped cream or coconut ice cream for a dairy free alternative. I also made a butterscotch sauce (as pictured) but it is totally delectable without it!


Ingredients for making pumpkin pie


For the filling: 

  • 2 cups *roasted and pureed pumpkin (this is equivalent approximately to one medium butternut pumpkin)
  • 2/3 cup coconut cream
  • 2/3 cup oat flour (simply blitz oats as finely as possible)
  • 1/2 cup coconut sugar (you can substitute with brown)
  • 1/2 cup smooth peanut butter
  • 1/2 cup cashews, blitzed into a meal (you can substitute with almond meal)
  • 2 eggs
  • 1 tbsp psyllium
  • zest of 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp vanilla extract
  • pinch of fine salt

* Please note – it is important to roast rather than steam or microwave as the roasting process extracts moisture and is important for creating the right consistency in your pumpkin pie.

For the crust:

  • 1/2 cup plain spelt flour (you can substitute with any plain flour of your choice, including wheat or gluten free)
  • 1/2 cup coconut sugar (you can substitute with brown)
  • 1/2 cup walnuts, finely blitzed and crushed
  • 1/2 tsp cinnamon
  • pinch salt
  • 1/3 cup coconut oil

For the crumble: 

  • 3/4 cup walnut, almonds, macadamias or cashews, blitzed rustically
  • 1/4 cup plain spelt flour (you can substitute with any plain flour of your choice, including wheat or gluten free)
  • 1/4 cup desiccated coconut
  • 1/2 cup coconut sugar (you can substitute with brown)
  • pinch of cinnamon
  • 1/4 cup coconut oil



Preheat oven to 170 degrees Celsius. Line a pie tin or round baking dish with parchment paper and a little oil of your choice. 

Firstly, prepare the crust for your pumpkin pie. Combine all dry ingredients (flour, sugar, walnuts, cinnamon, salt) in a medium bowl and mix together well. Add coconut oil and work the oil through the mixture with your fingers to form a course dough mixture.

Sprinkle approximately 2/3 of the crust mixture along the bottom of your baking tin, then press down firmly to form a cohesive crust. Use the remaining mixture to do the same along the sides of your tin. (This should roughly resemble the base of a cheesecake.)

Next, make the filling for your pumpkin pie. Use a food processor, blender or stick mix to combine all ingredients into a fine, silky puree. Transfer the filling into your pre-prepared tin (with crust inside) and smooth over the top. Bake for 20 minutes on the bottom shelf of your oven (this will attenuate browning on top).

Whilst the filling is cooking, prepare your crumble. Place all dry ingredients (nuts, flour, desiccated coconut, sugar and cinnamon) into a small bowl and stir together. Then add oil and use your fingers to work the oil through the mixture. This should resemble a rustic apple crumble mixture – it will stick together a little but will be lumpy.

Once the pie filling has finished baking, remove from oven and sprinkle crumble mixture on top. Bake for a further 10 to 15 minutes, or until crumble topping is golden brown and crisp.

Allow your pumpkin pie to set for a minimum of 30 minutes before serving. Gorgeous served with freshly whipped cream or coconut ice cream!


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