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Delicious Holiday Pumpkin Pie with Almond Crust

For those that want a healthy, and lactose-free, version of the traditional Pumpkin Pie, that still tastes delicious, this is the recipe for you! Try this pie! Top with nutmeg, pumpkin seeds, or whipped cream (if lactose isn't a concern).
Cook Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 servings


Almond Pie Crust:

  • 1 ½ cups blanched almond flour
  • 1 pinch of kosher or sea salt
  • ½ pinch of stevia or xylitol to very lightly sweeten less is more
  • 1 can pumpkin puree 15 oz. (preferably organic, with no sugar or other additives, check the label)
  • 3 tbsps olive oil extra virgin

Pie Filling:

  • ¾ cup “Spoonable” stevia or equivalent OR LESS – TASTE IT! Let the spices do the talking!
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg fresh grated
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 4 oz. organic coconut cream
  • 8 oz. unsweetened almond milk original or vanilla flavor


  • Fresh whipped cream garnish


  • Preheat oven to 350° F.
  • Mix almond flour, pinch of sea salt, and ½ pinch of stevia/xylitol.
  • Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.
  • Bake for 7 to 8 minutes. You don’t want the crust to brown.
  • Remember to turn up the oven to 425° once the crust is done.
    (You bake the pumpkin pie at this higher temperature for just the first 15 minutes).
  • Combine all filling ingredients. Use a high speed blender.
  • Pour into a cooled almond pie crust.
  • Bake for 15 minutes at 425° F.
  • Reduce heat to 350° F and bake for an additional 35 – 45 minutes.