Serves: 12

Vegan / Gluten free / Dairy free / Refined Sugar-free / Paleo

Last week my darling mum came for dinner, something very special that we don't get to do often as she lives out of town. For years she has been raving on about pumpkin pie, something she used to enjoy whilst travelling in the U.S so I thought I would give it a whirl to make the evening even more special.

I am experimenting with more and more low sugar and sugar-free baking lately, as my personal sugar intake has dramatically decreased over the past months. I am really impressed with how tasty everything still is! I am now enjoying very low fructose fruits such as citrus, berries and green apples, no sugar that contains fructose - even the better unrefined kinds such as coconut or date and only enjoying a banana or dried fruit on occasion, foods that were once daily staples for me. I initially started experimenting with the low sugar diet (free from fructose containing sugars and very low fructose fruit consumption) curious to see what would happen. I had already cut refined sugar from my diet long ago, so would reducing high fructose fruits and unrefined sugars make a difference? Yes. I feel my mind is clearer and my taste buds have defiantly changed. I used to pop 5 bananas and 3 dates in a blender along with some greens, something that I would find far far to sweet now. Sweet cravings have diminished as a result of a system reset, and my skin has even improved that wee bit more with a lovely little glow. 

Sugar really does wreck havoc in our bods, and I think less sugar is a good idea for everyone. Give it a go and see for yourself how you feel after just a few weeks of either no or low sugar.

This pumpkin pie is perfectly sweet without added sugar. I paired this with some whipped vanilla coconut cream.





50g melted coconut oil
1 cup LSA (ground linseed, sunflower seed and almond)
1 cup almond meal*
1/2 tsp Himalayan salt


1 ripe banana
3 tbsp ground white chia seeds soaked for 15 minutes in 9 tbsp water**
1.5 cups pumpkin puree
180ml coconut cream
1 tbsp grated fresh ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp Himalayan salt
4 tbsp arrowroot powder (or tapioca flour)
grated zest of 1 organic lemon

To serve

Coconut whipped cream or Gather Girl Coconut Yoghurt


  1. Preheat oven to 180°C and grease a shallow 22cm pie dish with coconut oil
  2. To make the crust, combine all the base ingredients in a food processor or mix by hand in a large bowl until the mixture is combined and holds together well when pressed between your fingers. 
  3. Press into the bottom and up the sides of your pie dish and bake in the oven for 8-10 minutes until it starts to turn a lovely gold colour.
  4. Remove from the oven and allow to cool fully (you can pop it in the fridge to speed this up)
  5. To make the filling, cream the banana and chia seeds (+ syrup if using) in a food processor or with electric hand held beaters.
  6. Pop remaining ingredients into the food processor along with the creamed mixture and process until smooth. The mixture will be slightly thin, similar to runny custard. 
  7. Carefully pour the filling into the cold crust and bake for 50 minutes, or until the pie starts to crack away from the base a little (as pictured above)
  8. Remove from oven and cool completely before putting in fridge.
  9. Best served at room temperature with a dollop of whipped coconut cream or coconut yoghurt. Have you tried Gather Girl's Coconut Yoghurt?!


* You can use either all LSA or all almond meal to make the crust, I used a mixture of both.

** You can substitute the banana and chia seed mixture for 3 eggs if you eat them, however this will no longer be vegan, but that's OK!. Make sure you use grass-fed free-range eggs if you eat eggs.

If you aren't convinced this will be sweet enough for you, you can add 2 tbsp of organic brown rice syrup to the recipe, a fructose-free natural sweetener made from fermented cooked rice. I assure you this is just gorgeous without it though!

The perfect dessert and especially great for those on a sugar-free diet.


Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.