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The Best Guilt-Free Pumpkin Pie Recipe Ever

Celebrate all of the goodness (without the sugar hangover).

Confession: I don’t love pie.

I know. It is quite un-American, and perhaps yet another reason I should be a Brit. (Not that I’d ever be caught eating Shephard’s Pie. Minced meat? Eek!)

The illustrious pie has grown on me in the last few years, but during this time I have also become increasingly more aware of what foods I am eating. It is not surprising to state that pie and healthy food awareness do not typically go hand in hand—but they do now, thanks to this vegan, paleo, gluten-free pumpkin pie recipe.

This pumpkin pie recipe is made without refined sugar or flour, and it is packed with healthy flax and chia seeds for protein, fiber and omega-3s. And if I haven’t sold you yet, get this: You don’t even need to turn on your oven to make it.


(Vegan, paleo and gluten-free) 



  • 1 cup almond meal
  • 1 teaspoon ground flax seed
  • 2 teaspoons chia seeds
  • 1/4 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 teaspoons maple syrup (Grade B)


  • 1 cup canned pumpkin
  • 2 tablespoons coconut oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla
  • 2 teaspoons maple syrup (Grade B)
  • 1/2 cups pecan halves, for garnish


  • Line 5 cupcake tins with paper liners. In a small bowl, combine all crust ingredients. Spoon the crust mixture into the cupcake tins and press down to compact. Top with two pecan halves each.
  • In a small bowl, combine all filling ingredients and spoon onto crust. Garnish with two pecan halves each.
  • Refrigerate for 2-ish hours or longer to set.

Easy, healthy and delish!


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