Pumpkin Pie

Growing up in Ireland, despite seeing pumpkin pie in every single American Thanksgiving movie ever, I’ve never actually seen it on sale here. It was always one of those exotic things you really want to try once (along with another American Thanksgiving dish – marshmallow and maple syrup roasted sweet potatoes – which even though it sounds like something Buddy the Elf created I think I’m going to try make this year).

Anyways after years of only seeing this exotic pumpkin pie creation in movies, I finally decided to try and make one myself. A few years ago adding vegetables to desserts would have been seen as seriously strange (apart from carrot cake) but now you can get cakes made with anything from  courgette to sweet potato to black beans so why not pumpkin. With it’s high water content, low calorie count, low sugar content and abundance of beta-carotene (a pre-cursor for vitamin A) it’s super healthy. The spices such as cinnamon have a range of health benefits including blood sugar control and the nutty base of almonds contains an abundance of good fats so really this cake isn’t actually too bad in relative terms!

As I mentioned, the base is made from almonds so has a marzipanny flavour which I think goes quite well with the pumpkin spice filling. If you’re not a marzipan fan you could always make a different base but I find that adding a drizzle of maple syrup upon serving combines all the flavours in a deliciously warming autumny melt in your mouth sort of goodness (do I sound like Buddy the Elf yet?).


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Pumpkin Pie Recipe:


280g ground almonds/almond flour (if making your own use the milling blade – the one with two end as opposed to four).

pinch sea salt

1 egg

2 tablespoons coconut oil


440g pumpkin puree

1 1/4 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon all spice

2 eggs

1/2 cup coconut milk

1/4 cup maple syrup

Cooking Instructions:
  • Mix all the crust ingredients together and press into a baking dish (I used a 9 inch cake with removable sides).
  • For the filling, mix together the pumpkin puree (make your own by following my pumpkin puree recipe which you can find here) and spices.
  • Then add the eggs, coconut milk and maple syrup.
  • Stir well and pour the filling mix over the base.
  • Bake at 160C in a preheated oven for about 30 minutes and then up the temperature to 180C for another 20 minutes or so.
  • It is cooked when the centre is no longer “wobbly” and a knife comes out clean after insertion into the centre.
  • Leave to cool in the baking dish.
  • Serve with a drizzle of maple syrup and if you have some, a few maple and cinnamon roasted pumpkin seeds.

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If you try it out let me know! Links for all of my social media accounts are in my sidebar and my snapchat username is “superfitfoodie”. I always love to hear from you guys!