Pumpkin Pie with Coconut Whipped Cream

Serves: 1 pie

Slice of pumpkin pie with whipped cream



  • 1 cup canned pumpkin puree, 15 ounce, or 1½roasted pumpkin

  • 3 large eggs

  • ½ cup full fat coconut milk

  • ½ cup organic pure honey or pure maple syrup

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger
  • ⅛ teaspoon celtic sea salt

1 Pie Crust:

  • 2 cups blanched almond flour (not almond meal)

  • ¼ teaspoon celtic sea salt

  • 2 tablespoons coconut oil, room temperature

  • 1 large egg

Optional Coconut Whip Cream (makes 1 cup):

 1  can organic full fat coconut milk
1/8 tsp vanilla extract (optional)
1/8 tsp cinnamon or freshly grated nutmeg (optional)



For the pie crust:

Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9 1/2-inch glass pie dish

For the filling:

In a food processor combine pumpkin puree, and eggs

Pulse in coconut milk, honey, cinnamon, nutmeg, ginger, and salt

Pour filling into Pie Crust

Bake at 350° for 45 minutes

Allow to cool then refrigerate for 2 hours to set up

Optional Coconut Whipped Cream:

Refrigerate can of coconut milk for at least 2 hours (best if refrigerated overnight).

Open the can and scoop out thickened coconut cream on top into a medium bowl.

Save the coconut water for a smoothie.:-)

Add cinnamon and vanilla if desired, and whip coconut cream in a blender or wire whisk until it begins to thicken.  


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