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Baked Pumpkin Pie

Baked Pumpkin Pie
Serves: 10 slices
I made this delicious baked pumpkin pie for Canadian Thanksgiving when my Canadian in-laws arrived for a visit. Not only is it delicious, healthy, and a huge hit, but it makes your home smell amazing! I think you will absolutely love it too 🙂 Delicious with these pumpkin seed clusters to decorate.

Ingredients

For: 10 slices

CRUST

  • 1.5 cups rolled oats  ground to a flour
  • 3/4 cup walnuts 
  • 2.5 tbsp coconut oil 
  • 3 tbsp ground flaxseeds 
  • 1/4 cup stevia/xylitol, coconut sugar 
  • 3 tbsp filtered water  (helps with binding)
  • 1/2 tsp cinnamon 
  • 1/4 tsp sea salt 

FILLING

  • 700g raw butternut pumpkin  (without skin)
  • 1/2 cup coconut milk 
  • 3 tbsp arrowroot flour 
  • 3-4 tbsp maple syrup 
  • 3 heaped tbsp raw almond butter 
  • 1 tsp vanilla extract 
  • 2 tsp pumpkin spice  (or cinnamon, nutmeg, cloves)
  • 1/4 tsp sea salt 

Instructions

  1. Preheat your oven to 180 C.
  2. Chop your pumpkin into cubes and bake for 45 minutes, until soft (check with a fork). Once ready, set aside to cool.
  3. Place all the dry ingredients for the crust into your food processor and process well, until nuts are well broken down.
  4. Once crumby, add the coconut oil and water, processing to a dough.
  5. Line a cake tin or pie dish with non-stick baking paper, and use a spatula to scoop the crust dough into the base. Use fingertips to spread out and press down firmly, so there are no gaps or cracks. Poke with a fork a few times in the centre.
  6. Once your pumpkin is finished roasting, place the crust in the oven on 180 C for 15-20 minutes.
  7. Throw your pumpkin into the processor with all filling ingredients. Blend well, until pureed.
  8. Once crust is ready, remove from the oven and scoop the pie filling inside using a spatula. Spread evenly.
  9. Place the entire pie in the oven, baking for 50-55 mins.
  10. Once ready, allow to cool before covering with tin foil and placing in the fridge to chill, for at least 3 hours prior to serving.
  11. Serve on it's own, with crushed nuts, coconut ice cream or with my pumpkin seed clusters and a sprig of rosemary!

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