It was Chloe's 13th Birthday yesterday and she had mentioned that she loved pumpkin pie so I wanted to make her one. This recipe has been modified from the 'raw pumpkin-maple pie' from the oh she glows cookbook. Angela's version looked so yummy, I just had to try it. I changed up the crust and went with my all time fav almond flour one.

I wanted to top it off with a cinnamon coconut milk whip cream. I think I've given up on coconut milk whip cream. It's just always so runny. I guess it still looks okay. But man was the cinnamon ever a great idea. Mmm so good.

And cutting the pie was also a disaster. I had to freeze it to get a worthy picture, did you see my flop piece? This cake is perfect for Thanksgiving but since Easter is just around the corner I'd say it would be perfect for Easter too!

Pumpkin Pie
Look no further! My husband, who is a pie hater, said he loved this pie. This pie is absolutely a must for Thanksgiving and Christmas.

Serves  9

Prepare ahead - Drizzle - Place 1 can of coconut milk into the fridge the day before
- Soak 1/2 cup of cashews, covered with filtered water, for 4 hours

·         1 1/2 cups almond flour
·         1/2 tsp. ground cinnamon
·         1/4 tsp. celtic sea salt, ground
·         1/2 tsp. baking soda
·         1/4 cup coconut oil, melted
·         1 Tbsp. filtered water

·         1 400ml. can pumpkin puree
·         1/2 cup raw cashews, soaked
·         1/2 cup pure maple syrup
·         1/4 cup coconut oil, melted
·         1 tsp. pure vanilla extract
·         1/4 tsp. ground ginger
·         1/4 tsp. ground nutmeg
·         1/2 tsp. ground cinnamon

Cinnamon whip
·         1 400ml. can coconut milk, full fat – cream only
·         1/2 tsp. ground cinnamon
·         1 tsp. unpasteurized honey or clean unpasteurized agave nectar
·         1 tsp. pure vanilla extract

1. Place 1 can of coconut milk in the fridge the day before (optional). Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours.

Crust - Preheat oven to 350° F (175° C). Add all the dry ingredients to a large bowl and stir. Melt coconut oil and add water. Pour into dry ingredients and mix. Line your pie dish with parchment paper or grease with coconut oil. Add batter to the middle of your pie dish. Flatten with your fingertips, patting down in the middle, moving towards the outside. As you pat down the batter you will notice it going towards the sides, pat lightly at the base of the wall and form a wall going up the pie dish to the edge. Flatten outer rim with a fork. Bake for 15 minutes, no longer, on the middle rack. Take out of the oven and let cool before adding filling.

3. Filling - Add all ingredients to a high speed blender and blend until smooth. Pour filling into the baked pie crust. Cover with saran wrap and place into the freezer to set for 1 hour. Move to the fridge to let set for 4 hours or overnight. Cut into 9 pieces, drizzle and serve.

4. Cinnamon whip - Place a freezer safe mixing bowl into the freezer for half an hour before making drizzle. Open can of coconut milk and scoop out the cream at the top into the freezer safe bowl
(save the water at the bottom for a smoothie).Add cinnamon, sweetener, and vanilla and whip with a mixer until thickens. Place in the fridge until ready to use. It will get softer the longer it sits out. Drizzle onto each pie piece and serve cold.


- Use parchment paper under the crust.
- Make the pumpkin pie, chocolate cream pie and lemon cream pie on page 93 the day before and let set in the fridge for 9+ hours.

I turned a pie hater into a pie lover with this awesome pumpkin pie!


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