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Pumpkin Pie with Coconut Cream – Gluten Free, Vegan, Paelo
Desserts & Cakes

Pumpkin Pie with Coconut Cream – Gluten Free, Vegan, Paelo

September 5th, 2019  |  Desserts & Cakes

Pumpkin Pie with Coconut Cream – Gluten Free, Vegan, Paelo

This pumpkin pie has a spicy fragrant flavour and creamy custard-like filling. The base is a light gluten-free almond crust, that complements it nicely.

Gluten-Free, Dairy Free, Vegan, Paelo



• 2.5 cups of almond meal
• 3 tablespoons of coconut oil (melted)
• 3 tablespoons of cold water
• 1 tablespoon of maple syrup


• 2 cups of pumpkin puree (see below)
• 1 cup of coconut milk (or cream for a richer consistency)
• 3 tablespoons of arrowroot powder (or cornstarch)
• 3 tablespoons of maple syrup
• 2 teaspoons of cinnamon
• 1 teaspoon of ginger
• 1 teaspoon of nutmeg
• 1/2 teaspoon of allspice


• 1 can of coconut cream (left in the fridge overnight)
• 1-2 teaspoons of maple syrup


1. Pre-heat the oven to 180C.
2. Line a loose base 22cm quiche tin with baking paper.
3. Add all ingredients for the base into a mixing bowl and mix until it forms a pastry consistency (you may want to use your hands). Press the pastry mixture into the lined quiche tin.

4. Bake the base for 10 minutes, remove before the crust changes colour (you will return it to the oven again).

5. For the filling, I used roasted pumpkin as it brings out the sweet flavour in the pumpkin but you can prepare the pureed pumpkin by boiling it too.

6. Mix arrowroot (or cornstarch) with half the coconut milk and set aside. In a pot add pumpkin puree, spices, maple syrup and the other half a cup of coconut milk. Bring the mixture to a simmer for few minutes, add the arrowroot mixture to the pot and gentle whisk continuously while the mixture simmers for a few more minutes.

7. Pour the filling into the pie base and put it back in the oven for 15 – 20 minutes or until the crust is golden brown.

8. Remove from the oven and allow the pie to cool then place it in the fridge for at least 3 hours or overnight, this will allow the pumpkin to firm a little.

9. Leave one can coconut cream in the fridge overnight (or you can serve with coconut yogurt or cream). Just before serving whip the coconut cream with maple syrup until it forms a whipped cream consistency.

Serve pumpkin pie chilled with a good dollop of coconut cream.




Simone DennySimone Denny is a qualified Life Coach, a Mind Detox practitioner, Epigenetic Health Coach, Mindfulness Facilitator, Podcast Host, and Speaker. She runs wellness workshops and international health retreats, where she shares her passion for mind-body wellness. After many years in Investment banking, Simone now teaches corporates and individuals how to find and live on purpose.


Simone Denny Wellness

Simone Denny Wellness