• 2 cups almond flour
  • 1/4 tsp Himalayan salt
  • 2 tbsp coconut oil, melted
  • 1 large free range egg

**Place flour and salt in food processor and pulse then add coconut oil and egg and pulse until mixture forms into a ball. Press dough into a glass pie dish. For this recipe there is no need to pre bake the crust, just add in the filling & bake together


  • 1 can pure pumpkin puree (15oz or almost 2 cups)
  • 1 can organic full-fat coconut milk
  • 1/4 cup GF rolled oats
  • 2 tbsp ground flax
  • 1/2 cup organic brown sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract


1. Preheat the oven to 400F.

2. Blend all ingredients together in a food processor or blender until smooth, then pour into the prepared crust.

3. Bake for 28-30 minutes, let it cool about 10 minutes then refrigerate for about 4-5 hours uncovered for the pie to set. You can top with dairy free coconut cream as well! xo

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