Pumpkin Pie with Gingerbread Crust


For the pie filling:
  • 1 can pure pumpkin not pumpkin filling
  • 3 eggs
  • ¼ cup maple syrup
  • ¼ cup sugar
  • ¼ cup unsweetened almond or coconut milk
  • 1 ½ tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • Pinch of salt
For the crust:
  • ¼ cup melted coconut oil let cool
  • ¼ cup sugar
  • 2 tbsp date syrup or pure maple syrup or molasses
  • 1 egg
  • 1 tsp vanilla
  • 1 ½ cups almond flour or oat flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • 1-2 tsp ginger if you like ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • Pinch of salt


  • Preheat oven to 350F.
  • To make the filling, combine all pie filling ingredients in a big bowl. Whisk/mix until completely combined and smooth. Set aside.
  • To make the crust: combine the coconut oil, sugar, syrup, egg and vanilla. Mix well.
  • Add in almond and coconut flour, baking soda and spices. Mix until a dough forms.
  • In a lightly greased pie dish, add the dough and press gently to fill the dish. You want the dough to be evenly distributed on the pan.
  • Bake dough for about 4-5 minutes. Pour in pie filling.
  • Bake for 45-50 minutes or until pie filling is fully cooked through. Check halfway through to see how the crust is baking. To avoid burning the crust, you may want to cover the pie with aluminum foil.
  • Top with whipped cream or coconut cream and extra allspice!


Inspired by: https://www.ambitiouskitchen.com/mini-pumpkin-pies/