Pumpkin Pie

Thanksgiving... we gotta have pumpkin pie!!

This one here is gluten free, lactose free and healthy! Actually, pumpkin is full of healthy benefits for us, like:

✔️Antioxidant power ✔️Boost immunity ✔️Good for your vision health ✔️Promotes weight loss ✔️Amazing for your skin

How amazing!!

No more talking, let's make this beauty.


For the pie crust:

  • 2 1/2 cup almond flour

  • 1/3 cup stevia (or any sweetener of your choice)

  • 1/4 tablespoon Himalayan pink salt

  • 1/4 cup Ghee (measured solid, then melted), if you don't have issues with lactose, you can use regular butter

  • 1 large egg (at room temperature)

  • 1/2 tablespoon vanilla extract

Pumpkin Filling:

  • 1 15-oz can pumpkin puree 

  • 1/2 cup coconut cream

  • 2 large egg (at room temperature)

  • 2/3 cup stevia

  • 2 tablespoon pumpkin pie spice or mix cinnamon, nutmeg and clove. 

  • 1/4 tablespoon Himalayan pink salt

  • 1 tablespoon vanilla extract 

  • 1 tablespoon molasses (optional)


For the pie crust:

Preheat the oven to 350 degrees F. Line the bottom of a 9 in round pie pan with parchment paper, or grease well.

In a large bowl, mix together the almond flour, stevia (if using), and salt.

Stir in the melted ghee (or butter), vanilla and egg, until well mixed. The dough will be dry and crumbly. Just keep mixing, pressing and mixing, until it's uniform.

Press the dough into the bottom of the prepared pan.

Tip: Carefully poke holes in the surface using a fork to prevent bubbling.

Bake for 10-12 minutes, until lightly golden.

Pumpkin Filling:

Beat together all ingredients at medium-low speed, until smooth. (Don't overmix.)

When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

Pour the filling into the crust. Gently tap on the counter to release air bubbles. Really important to do this.

Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. Please, check on it occasionally, and if you see the crust start to brown, cover the crust edge with parchment paper and return to the oven until the filling is done.

Cool completely on the counter, then refrigerate at least an hour before slicing.

Also, this pie can be refrigerated overnight.

You can serve with whipped cream. I like to use a coco whip - made with coconut cream. :)


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