Little Green Spoon's Pumpkin Pie

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recipe by Chris Fleming

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 2 ratings

Creamy Pumpkin Pie full of spices and great flavour, from Irish recipe blogger the Little Green Spoon. Dairy Free - Gluten Free - Paleo

Inspired by:

recipe updated Oct 8, 2019


  • Pecan halves icon
    Pecan halves
    300g (about 3 cups)
  • Ground almonds icon
    Ground almonds
    120g (about ¾ cup)
  • Egg icon
    4 (200g)
  • Coconut oil icon
    Coconut oil
    2 tbsp (30ml)
  • Salt icon
    2 pinches
  • Pumpkin purée icon
    Pumpkin purée
    425g (about 1¾ cups)
  • Maple syrup icon
    Maple syrup
    125ml (½ cup)
  • Coconut milk icon
    Coconut milk
    125ml (½ cup)
  • Ground cinnamon icon
    Ground cinnamon
    2 tsp (5g)
  • Ground cloves icon
    Ground cloves
    about ¼ teaspoon (1g)
  • Ground ginger icon
    Ground ginger
    about ½ teaspoon (1g)


  • kCook icon Food processor bowl
  • kCook icon Tart pan - 10.25 x 1"

Step preview

  1. Add pecan halves to a clean food processor bowl
  2. Blitz
  3. Add ground almonds, egg, coconut oil and salt to the mixture
  4. Blitz
  5. Transfer mixture to tart pan
  6. Press evenly until smooth then set aside
  7. Add pumpkin purée and egg to the food processor bowl
  8. Blend
  9. Add maple syrup, coconut milk, ground cinnamon, ground cloves, ground ginger and salt to the mixture
  10. Blend
  11. Transfer mixture to tart pan
  12. Pour until smooth
  13. Pre-heat oven - 180°C
  14. Bake - 40 min, 180°C
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