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Lucy's Pumpkin Pie

Orange Icon  Lucy's Pumpkin Pie

Orange Icon  Lucy's Pumpkin Pie

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Submitted by: Lucy Baker

Prep Time: 15 Minutes

Cook Time: 1 Hour

Servings: 5

Classic pumpkin pie recipe modified to fit Beyond Diet.

  • 3/4 c. almond meal, organic
  • 1/4 c. coconut flour, organic
  • 1/2 tsp. cinnamon, ground, organic
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 1 3/4 c. pumpkin puree, 100% pure, canned, organic
  • 1 1/2 tsp. cinnamon, ground, organic
  • 1/2 tsp. clove, ground, organic
  • 1/4 tsp. ginger, fresh, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/2 c. honey, raw, unfiltered, organic
  • 2 egg, omega-3, cage-free, organic
  • 3/4 c. coconut milk, unsweetened, full-fat, organic, canned

Preheat oven to 375°F.

Combine almond meal, coconut flour, 1/2 teaspoon cinnamon, and melted coconut oil. Mold into a pie pan to form the crust. Bake for 10 minutes. Remove from oven, and let cool.

Increase oven temperature to 475°F.

Mix pumpkin puree with spices. Add honey and eggs, and beat until well combined. Add coconut milk, and mix well. Pour mixture into prepared crust. Bake for 15 minutes. Reduce oven temperature to 350°F, and bake for an additional 35-40 minutes, until the filling is firm and a knife inserted into the center comes out clean. Cool and serve with fresh whipped cream sweetened with stevia.

*Greek yogurt can be substituted for the coconut milk if you would like a firmer pie with more protein content. *If prepared with Greek yogurt, count for each piece of pie will be 2 protein and 1 carb.