Pumpkin Pie

17 85 374
Ingredients Minutes Calories
Prep Cook Servings
30 min 55 min 8
Pumpkin Pie
Health Rating


1/4 tsp Cinnamon (crust)
1 cup whole Almonds, raw (crust)
3/4 cup Pecans (crust)
1/4 cup Water (crust)
2 tbsp Extra virgin olive oil (crust)
2 tbsp Maple syrup, pure (crust)
1 3/4 cup Pumpkin purée, canned (filling)
2 large egg Egg (filling)
1/2 cup Maple syrup, pure (filling)
1/4 cup Coconut milk (filling - unsweetened)
1 tsp Vanilla extract, pure (filling)
1/3 cup Rice flour, brown (filling)
1/2 tsp Sea salt (filling)
1/2 tsp Cinnamon (filling)
1/4 tsp Nutmeg, ground (filling)
1/4 tsp Ginger, ground (filling)
1/4 tsp Ground cloves (filling)


Preheat oven to 350°F.

Combine all crust ingredients into a food processor and process until a thick mixture is formed. Press mixture into a glass pie dish, greased well with olive oil.

Pre-bake crust for 15 minutes. Remove from oven and let cool for 10 minutes.

In a large bowl, whisk together all filling ingredients. Pour filling evenly into pie crust. Bake for approximately 55 minutes or until filling is firm.

Let pie cool completely and serve.


If using canned pumpkin, use one 14 oz. can of unsweetened pumpkin purée. If using fresh pumpkin, use a 3-3 1/2 lb. pumpkin. To prepare purée, preheat oven to 375°F. Cut pumpkin in half and scoop out seeds and stringy flesh. Place pumpkin halves, insides facing down, onto a baking sheet and bake for approximately 1 hour, or until flesh is soft. Remove from oven and let cool completely. Scoop out flesh and purée until smooth in a food processor.

Nutrition Facts

Per Portion

Calories 374
Calories from fat 213
Calories from saturated fat 34
Total Fat 23.7 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 13.5 g
Cholesterol 48 mg
Sodium 178 mg
Potassium 390 mg
Total Carbohydrate 32 g
Dietary Fiber 5.0 g
Sugars 18.1 g
Protein 7.9 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 0.8

Energy sources