Maple Pumpkin Pie
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
  • 1½ cups blanched almond flour
  • ½ cup pecan halves
  • 1 egg
  • 2 tablespoons butter or coconut oil softened and slightly melted plus more for greasing
  • 2 teaspoons maple sugar
  • small pinch of salt
  • 1- 15 oz can pure pumpkin or 2 cups fresh pumpkin puree (I used this brand of canned)
  • ½ cup coconut milk
  • 3 eggs
  • ½ cup maple sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  1. Preheat the oven to 425 degrees. Grease a 9-inch pie mold with butter.
  2. Pulse the pecan halves in a food processor until they are very finely chopped and almost represents pecan butter. It will start sticking to the walls of the food processor. In a medium bowl combine almond flour, salt, and maple sugar. In a small bowl whisk egg and add to the almond flour mixture along with butter and pecan halves and mix until thoroughly combined.
  3. Press dough into pie mold and poke holes on the bottom with a fork. In a large bowl add pumpkin. In a seperate smaller bowl whisk together eggs, pour, and mix into pumpkin. Add cinnamon, nutmeg, ginger, cloves, sea salt, and maple sugar and mix until well incorporated. While mixxing slowly pour in coconut milk until completely distributed.
  4. Pour filling into pressed dough pie mold and lightly cover the edges with a pie shield or foil. Place in the oven for 15 minutes then immediately reduce temperature to 350 degrees and let bake for 35-40 minutes or until it has no jiggle left in the center.
  5. Remove from the oven and allow to cool completely before serving.
Note on foil if you don't have a pie shield: So it was rather tricky when I was creating my makeshift pie shield with foil but to save myself the confusing explanation I found a post that has an excellent tutorial on how to make one here.
Note on maple sugar: So I realize this might be an unusual sounding sugar and that it would be hard to come by but it's actually pretty widely available at most grocery stores. If you cannot find it I put a link to it in the ingredients list above.
Recipe by Slim Palate at