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Pumpkin Cream Pie

A healthy version of a classic Thanksgiving Pie
Prep Time1 hr
Cook Time20 mins
Total Time7 hrs
Servings: 16



    Pumpkin Cream Pie

    • 1 Pie Base cooled
    • Pumpkin Cream 1 serve is not quite enough and 2 is just too much. Make the double serve and eat the left overs!
    • 1 1/2 Cups Whipped Coconut Cream

    Pie Base

    • 1/4 cup Pumpkin Seed Meal other nut or seed meals can be substituted
    • 1/2 cup plus 2 tablespoons Coconut Flour
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Baking Soda
    • 1/4 cup Coconut Oil softened
    • 1/4 cup Honey or Maple Syrup
    • 1 Egg
    • 1 teaspoon Vanilla Extract

    Pumpkin Cream

    • This recipe has been doubled. You will have a little bit left over.
    • 340 grams Pumpkin measured after cooking (to cook Pumpkin; place whole or large pieces with peel on in a moderate oven for 45 miniutes to 1 hour or until soft on the inside. When cool remove peel and use)
    • 2/3 Cup Milk of choice
    • 6 Egg Yolks
    • 4 Tablespoons Maple Syrup
    • 2 teaspoon Vanilla Extract
    • 1 1/2 Cups Coconut Cream thickened part of opened can of cream/milk which has been in the fridge overnight
    • 4 teaspoons Gelatine
    • 4 Tablespoons Water
    • Optional; Pumpkin Spice Mix to taste I didn't need any

    Whipped Coconut Cream

    • 1 can Coconut Cream/Milk 400ml can, opened and in fridge overnight
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1 teaspoon Gelatin


    Pumpkin Cream Pie

    • Take the cooled pie crust and place on a serving tray.
    • Pour the cooled Pumpkin Custard into the pie crust until it is just below the edges of the crust edges. A single recipe of Pumpkin Custard is not enough and a double is too much. I prefer to left over custard to snack on than a skinny pie!
    • Place the pie in the fridge and allow to set for at least 3-4 hours.
    • Remove the pie from the fridge and spread the whipped coconut cream evenly on top.
    • Place the pie in the fridge and allow to set for at least 2-3 hours.
    • Serve the pie from the fridge.

    Pie Crust

    • Pre-heat the oven to 175C/350F.
    • Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size).
    • Combine the dry ingredients in a kitchen blender and process on low until combined.
    • Add the wet ingredients and blend until the dough comes together.
    • Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
    • Pierce the bottom of the pastry 7-8 times.
    • Place in the oven for 15 to 20 minutes, or until it starts to brown.
    • Remove from the oven and allow the pie crust to cool.

    Pumpkin Custard

    • Place the mashed pumpkin, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
    • Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly. Remove the custard from the heat.
    • Whilst the mixture is heating in the saucepan, sprinkle the gelatin over the water in a small bowl. Allow to sit and thicken.
    • Add the thickened gelatine and the cream to the warm custard and blend until smooth and no gelatine lumps remain.This can be done in a kitchen blender or using a hand blender.
    • Allow the custard to cool slightly (but not set) before using.

    Whipped Coconut Cream

    • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
    • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
    • Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
    • While the cream is whisking, add the gelatine to 1 Tablespoon of cold water and allow to thicken for 5 minutes. After 5 minutes gently melt/dissolve the thickened mixture (I palce the gelatine bowl in a larger bowl of boiling water and allow it to melt slowly) and add to the cream, whisking until it has all combined. Use immediately.