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Pumpkin Pie with Almond Crust


I was delighted to see a pumpkin in my local supermarket over the weekend. There was the only one left so I grabbed it without thinking. It was a weird but cute shape, not the kind you get in Mauritius at all. Mauritian pumpkins are huge and a very common thing to eat. Actually, we also eat pumpkin leaves and even the flowers. Nostalgic.

I bought the pumpkin home and I was so happy to find my boy so excited about it. I guess he remembered the work they did in school during Halloween. He said mammy you got a pumpkin? are you going to make a pumpkin pie? Mammy, please make a pumpkin pie! God bless him, what does he know about pumpkin pie?!

The mammy’s heart melted, how could I refuse my boy a pumpkin pie? (Literally, how could I refuse him? He just kept asking for 2 days) So, 2 days later I found myself in the kitchen making a pumpkin pie for my boy. Everybody loves dessert but mine had to be a healthy version, healthy version because I wanted it too.

The taste was unbelievably good, creamy, crunchy, nutty and just the perfect balance of spices.

Although the original recipe for the crust asks for 1 cup almonds and 1 cup of pecan. I didn’t have pecans so I made it with 2 cups of almonds instead. It tasted beautiful to me. It is a fancy and expensive dessert and it’s worth every penny.

The whole family devoured their share in seconds and it filled my heart with pride and joy as a mother.

The dates and agave syrup work as a sweetener in this dish and in my opinion it’s perfectly balanced.


Pumpkin Pie with Almond Crust

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 6

Pumpkin Pie with Almond Crust


    For the crust
  • 2 cups whole almond
  • 1/2 tea spoon cinnamon
  • 14 Medjool dates
  • 1 table spoon Agave syrup or Maple syrup
  • For the Filling
  • 1 can of coconut milk refrigerated overnight
  • 1 1/2 cup of pumpkin puree
  • 1 tea spoon of cinnamon powder
  • 1/2 tea spoon of nutmeg powder
  • 1/2 tea spoon of ginger powder
  • 1/4 tea spoon of ginger powder
  • 2 table spoon of agave or maple syrup


    For the Crust:
  1. In a food processor, combine all the ingredients for the crust except the dates. Pulse into a coarse consistency. Add dates and pulse again. (You may have to add a little water to combine)
  2. Press in a greased tart pan. Stick it in the fridge for about 45 minutes to firm up.
  3. For the Filling:
  4. Put the can coconut milk in the fridge overnight.
  5. Wash your food processor and combine all the ingredients except the coconut milk.
  6. Scoop 1/2 cup of the white solid part out of the coconut milk. The watery bit can be used in smoothies.
  7. Put the coconut milk into a mixer bowl and whip till a cream like consistency is obtain.
  8. Now gently fold the cream to the pumpkin. Do not mix just gently fold until its all incorporated.
  9. Spread the mixture into the tart shell and chill in the fridge for at least 1 hour.
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Although it was very tasty after the few hours I preferred the taste and texture the day after. Specially with a hot cup of tea.



  1. August 27, 2015 / 3:34 am

    I love how your recipe is so healthy! I can imagine how delicious it will be too! Thanks for sharing! 🙂

  2. July 31, 2015 / 2:45 am

    Looks delicious! I especially like the addition of coconut milk and all those wonderful spices to the pumpkin. 🙂

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