Pumpkin Pie




Pumpkin Pie



  • For the filling:
  • 3 cups of roasted pumpkin
  • 1 cup of coconut oil
  • 1/2 cup of maple syrup
  • 1 cup of soaked cashews
  • 1 tsp of ground cinnamon
  • 1 tsp of ground cardamon
  • 1/2 tsp of ground clove
  • 1/2 tsp of ground vanilla
  • pinch of himalayan salt
  • 1 tbs of lemon juice
  • For the Bottom Layer:
  • 1 Cup of desiccated coconut
  • 1 cup of raw almonds
  • 34 tbs of coconut oil
  • 1 pinch of pink salt
  • 34 dates


  1. Start off by soaking your cashew nuts for at least 2-3 hours. This enables you to work with them easier and they will blend allot better too. For this recipe use a 16 cm detachable cake tin, if you would like to use a bigger tin then double the amounts of this recipe.
  2. Peel and cut your pumpkin into small pieces and lightly cover in some coconut oil. Roast int the oven for aout 20 -30 minutes in a 180 degrees C and set aside.
  3. In a blender add your base ingredients, dates, desiccated coconut, almonds, coconut oil and pinch of salt. Mix well until you get a fine mixture that also has some stickiness. You want to have the same consistency of a classic digestive and butter base mix except this one is allot healthier!
  4. Base your tin with some coconut oil. This is to prevent the cake from sticking and makes it allot easier when you want to detach the sides once it has set.
  5. Press the base mixture into the bottom of the cake tin until you have an even layer and a tiny bit going up on the sides. Leave in the fridge to set while you prepare the the filling.
  6. Add all your filling ingredients into a powerful blender and blend until you get a smooth creamy consistency. If you haven’t got a very powerful blender then blend for a longer period until all the ingredients have been combined into a creamy texture.
  7. Add the filling into your cake tin and even the top. Let the pie set in the fridge for 6 hours or in the freezer until it is fully set.
  8. Be careful when removing the pie from the cake tin and transferring it onto a plate. Use fruits for decorating or if it is a special occasion edible flowers. Serve 30 minutes after removing from the fridge/freezer.



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