• 1 15 oz can pumpkin puree (not pumpkin spice)
  • 3/4 C full fat coconut milk 
  • 3 eggs 
  • ¼ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 tsp ceylon cinnamon 
  • 1/2 cup pure maple syrup
  • 2 tsp real vanilla extract
  • 1/8 teaspoon all-spice



  • Preheat oven to 350 degrees F.
  • Make the crust: place the flour and salt  in a bowl and whisk to combine. 
  • Sprinkle butter over the flour in small chunks then use your hands to bring the flour and butter together into an almost bread-crumb-like texture. 
  • Pour the maple syrup in and use your hands to mix it into the flour.
  • Tablespoon by tablespoon sprinkle water over the flour, mixing with your hands in between each addition of water until a dough forms. 
  • Roll into a large ball then place on some parchment paper and flatten slightly before wrapping up and placing in the freezer for 15 minutes. 
  • Whilst dough rests in the freezer make your filling by combining all the ingredients together in a food processor, high-speed blender or simply by whisking until smooth. 
  • Take dough out of the freezer after 15 minutes and roll out to the width of the tart pan you are using. I use a 9″ tart pan. 
  • Place dough on the tart pan and press down to form around base and edges. Cover with foil. 
  • Place tart shell in the oven and blind bake for 15 minutes.
  • Remove tart shell from the oven and pour filling in. Place back in the oven for 50 minutes to 1 hour. The pie should only slightly jiggle when it’s ready to come out. 
  • Allow to cool before placing in the fridge. Ideally wait until the pie is chilled through to consume. 


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