Pumpkin Pie with Nut Topping

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Pumpkin Pie with Nut Topping
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Health Score:
61 / 100
50 min.
ready in 2 h. 55 min.
Ready in


For dough
200 grams Pastry flour
80 grams Coconut oil (or ghee)
1 pinch salt
1 tsp sugar
1 egg
1 Tbsp apple cider vinegar
Coconut oil (for the pan)
For filling
400 grams Pumpkin
150 grams Double cream
120 milliliters Coconut milk
150 grams brown sugar
1 generous pinch Ground cinnamon
1 generous pinch ground ginger
1 generous pinch grated Nutmeg
3 eggs
For topping
1 Tbsp melted Coconut oil
50 grams brown sugar
50 grams Shredded coconut
80 grams chopped Pecan
How healthy are the main ingredients?
PumpkinsugarCoconut milksugarsugarapple cider vinegar

Preparation steps


For the dough, combine the flour, coconut oil, salt, sugar, egg, vinegar, and 2 to 3 tablespoons of cold water and knead to a smooth dough. Shape into a disc, cover, and refrigerate for 1 hour. 


For the filling, cut the pumpkin into cubes. Transfer to a pot and cover with water. Bring the water to a simmer, cover the pot and cook for about 15 minutes, until the pumpkin is tender. Drain, let cool and puree. Stir in the cream, coconut milk, sugar, cinnamon, ginger, nutmeg, and eggs until smooth.


Preheat the oven to 180°C (approximately 350°F). Grease the pie dish with coconut oil.


Roll out the dough on a lightly floured surface and line the pie pan with it. Fold and crimp the edge, creating a crust. The floor several times with a fork. Fill the crust with the filling mixture and bake in the preheated over for about 40 minutes. 


For the topping, mix together the melted coconut oil, sugar, shredded coconut, and pecans. Spread evenly on the pie and bake for about 10 minutes more, until golden brown. Let cool before serving.