Grain Free Pumpkin Pie

Grain Free Pumpkin Pie
Vegetarian, Dairy Free
Store in an airtight container in the refrigerator and consume within 3-4 days.

Autumn has officially arrived with this delicious Grain Free Pumpkin Pie. The crust is made of  ground almonds and pumpkin seed protein packed with tons of beneficial minerals.

  • 23cm/9in loose-based pie/tart tin, 3cm/1¼" deep.
  • Food Processor.


  1. In a small mixing bowl sieve in your flours. Using a teaspoon divide the coconut oil into small chunks and add to the flour. Cover the bowl with cling film, give it a good shake and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  2. Remove the bowl from the freezer and place the flour mixture into your food processor. Process until it comes together into small oat like sized balls. Pulse in your orange juice one tablespoon at a time until it forms the beginnings of a dough ball. It is not likely that you will require much more than half of the juice.
  3. Remove the pastry from the processor and form it into a ball by hand. Cover in cling film and leave to chill in the fridge for 30 minutes.
  4. Remove your dough from the fridge and gently warm it between your palms and give it a little knead. Next 'knuckle in' the dough into your loose-based pie/tart tin (23cm/9in, 3cm/1¼" deep) until nice and even and with a slightly thicker crust around the edges. Trim any excess dough and prick the base with a fork a few times before placing your pie crust into the freezer for 15 minutes until firm.
  5. Pre-heat your oven to 180°C/350°F/Gas Mark 4/Fan 160°C. Remove your pie crust from the freezer, cover with a little baking parchment, pour in some 'baking beans' or rice, and pop it onto the middle shelf of the oven to blind bake for 15 minutes until the pastry begins to look dry and sort of pale around the edges. Remove the parchment and baking beans carefully. 
  6. Whilst you are blind baking your pie crust, gently warm your coconut cream in the microwave, or on the stove, over a low heat until roughly 2/3 has melted. Remove from the heat and stir. Place your coconut cream and remaining filling ingredients into your food processor and process for 1 minute being sure to scrape down the sides periodically. Repeat a few times until fully processed. 
  7. Using the back of a spoon gently tamp down any puffy parts of pastry, then return to the oven for a further 3 minutes. You want the base to be almost baked but not quite.
  8. Remove your pie crust from the oven and pour in your pie filling. Place back onto the middle shelf and cook for 25-30 minutes until the filling has set and has only a slight wobble in the middle when you give it a jiggle. If the pie crust looks like it is browning too quickly create tin foil dome (shiny side up) to prevent it from burning. Once done remove from the oven and place on a wire rack to cool completely before removing from the tart tin.
  • If using arrowroot flour or cornstarch the pie may take a little longer to cook. When removing from the oven the pie may not be quite set but will firm up once cooled.
  • If you can't find tinned coconut cream anywhere, simply refrigerate a can of full fat coconut milk overnight and scoop out the hard creamy layer!
10 October 2019 - 10:35am