Pumpkin Pie

When the organic vegetable store we shop at began stocking butternut squash (a.k.a butternut pumpkins), I was drawn to its unusual shape and the possibilities of pumpkin desserts. At home, I was thrilled to find mildly orange inside!

After a lot of pie recipe browsing, I decided to make this as-healthy-as-possible pumpkin pie.

This pie has to be eaten fresh, or else the crust goes soft and then it’s just not the same!


The great thing about this pie (apart from the taste, of course!)Β is that it’s not too carb-laden and has a lot of nutritious ingredients including almonds, oats, sunflower seeds, pumpkin (vitamins A and C), and cashews. As always, enjoy in small quantities and share with friends and family!

This recipe isΒ suitable forΒ diabetics, weight watchers, and pumpkin patrons!


For 3 mini pies or one 8-9 inch pie:


  • 1/4 cup almonds
  • 1/4 cup oats
  • 1/2 cup whole wheat flour
  • 1 soft date (de-seeded)
  • 1 tbsp sunflower seeds
  • 3/4 tsp baking soda
  • 2-3 tbsp water
  • 1 tbsp olive oil



  • 1 cup pumpkin puree (make your own or use canned, unsweetened)
  • 1 egg (or replacer)
  • 2 tsp milk
  • 2 tsp Sugarfree Natura Concentrate Powder (equivalent of 1/2 cup sugar)
  • 3 pods cardamom crushed
  • 6 cashews
  • 3 strands of saffron
  • 3/4 tsp cinnamon


First, let’s crust…



Then, time for the filling:


My TIPS for this recipe:

  • If you have access to canned, unsweetened pumpkin puree then use that to make a super easy and quick version of this recipe.
  • If you are making a large pie instead of mini ones, rolling out the crust dough may be easier than flattening it by hand.
  • The crust goes soft if the pie is kept for a few hours so serve immediately!