Hayley's Health Foods

Pumpkin Pie.




nut free


Pumpkin Pie


  • Oat Flour (1 cup)
  • Tapioco Flour (1 cup)
  • Butter (1/2 cup)
  • Egg (4)
  • Water (1/4 cup (cold))
  • Maple Syrup (1/2 cup + 1 Tbsp)
  • Pumpkin (500g)
  • Coconut Milk (1 cup)
  • Vanilla Bean Extract (1 tsp)
  • Ground Cinnamon (1 1/2 tsp)
  • Ground Nutmeg (1/2 tsp)
  • Pink Himalayan Salt (1/2 tsp)


  1. Cut the skin off the pumpkin and cut the pumpkin into smaller pieces.

  2. Bring a pot of water to a boil and simmer the pumpkin in it until it is soft (about 15 minutes).

  3. Remove the pumpkin from the heat and drain the water. Mash the pumpkin and leave to cool.

  4. Pre-heat oven to 180° and prepare a circular non-stick baking dish.

  5. Combine the oat flour, tapioca flour, salt and cold butter in a food processor or stick blender until the butter is broken down into small pieces.

  6. In a small bowl, whisk 1 egg, water and 1 Tbsp of maple syrup together.

  7. Add the egg mixture to the flour mixture in small amounts at a time until the dough starts to come together. You may not need the whole egg mixture to get to the dough consistency.

  8. Roll the dough out and spread evenly over the baking dish.

  9. Par-bake the pie crust by cooking in the oven for 10 minutes.

  10. In another mixing bowl, combine the 3 eggs, 1/2 cup maple syrup, pumpkin puree, vanilla bean extract, cinnamon, nutmeg, milk and himalayan salt.

  11. Fill the pie crust with the pumpkin mix and bake in the oven for 50 minutes (checking regularly from 35 minutes). It is ready when the filling is set around the edges but still slightly wobbly in the middle.

  12. Remove the pie from the oven and leave it to cool on a wire rack (about an hour).

  13. Leave it to set in the fridge for at least another 3 hours.

  14. Serve and enjoy! Any leftovers can be stored in the fridge for a few days.