Guiltless Pumpkin Pie

By Dr Ernst
November 26, 2020

Grainless Butter Crust


  • 1 1/4 tiger nut flour
  • 1.5 tbsp ice-cold water
  • 1/2 cup cold, cubed grass-fed butter
  • 1/4 tsp Himalayan salt


  1. Combine all ingredients and whisk together with kitchen aid or food processor with dough blade
  2. Transfer and press out evenly onto bottom and sides of glass pie pan
  3. Bake for 5 min at 425°F
  4. Remove and set aside to cool while preparing the filling

Pumpkin Filling


  • 2 cups roasted pumpkin (pre-scrapped and “strings” removed (alternatively 2 cups canned pumpkin)
  • 3 whole eggs
  • 1 cup coconut cream
  • 2.5 tsp pumpkin pie spice
  • 1/2 tsp pink Himalayan salt
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract


1. Mix all ingredients in kitchen aid or food processor with wet blade and transfer into the pie crust.

2. Bake at 425°F for 15 min, removing at 15 min to apply a small strip of foil to the exposed crust to prevent it from burning as the pie cooks the for an additional 30 min at 350°F.   At 45 min total use a knife to “clean test”   Add 5 min increments if necessary until a “clean knife test” is accomplished.

3. Remove and cool before cutting and serving.

Note: this pie transforms in both flavor and texture when chilled overnight in the refrigerator.  Serve chilled or warm at 300°F for 7-10 minutes before serving.

*ideally all ingredients are organic, non-GMO, free-range, grass-fed, etc

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