You’re My Pumpkin Pie

Pumpkin pie mise en place/ food prep

I absolutely love pumpkin pie! It has all of the Autumn/ Fall feels that sees us right the way through the holiday season. I usually start baking this pie for Canadian Thanksgiving (my husband is Canadian, I’m the Aussie!) and for our Halloween table too. The smell in my kitchen when this is baking really encapsulates all of the holiday festive aromas – I just love it! Unlike most pumpkin pies that are filled with sugar, dairy, and acellular white flour that drives up a spike in blood sugar – mine does not. You can definitely have your pie and eat it too with this one without spiking, crashing, and craving! Be sure to read how to powder up the erythritol in the notes below. This has been a family favorite for years now, which we serve up for Canadian and American Thanksgiving (we Aussies don’t have Thanksgiving, so I’m on board – it’s like Christmas without the gifts!) when we host friends at our festive table. It’s ALWAYS a winner and I just love the simplicity of it.

You’re My Pumpkin pie with a tiny sprinkling of powdered erythritol

This pie has been “upgraded” by me (I am a trained chef and nutritionist) with our health in mind. By ‘upgraded’ I mean giving you the taste and mouthfeel of classic pumpkin pie without the “pie-hangover!” This is often due to all of the sugar and acellular carbs. What do I mean by acellular carbs? These are your processed grains that break down into blood sugar super fast often spiking your blood sugar leaving you crashing then craving – for more food! They no longer have their fiber walls intact as opposed to whole food cellular carbs, which are the types of carbs we want to be consuming. I use arrowroot powder in my Grain-Free Pie Crust (yes, it’s an acellular carb), but many do better with digesting this as opposed to white flour. The predominant flour in this crust is blanched almond flour – much better for our health! We like to top our pie with non-dairy vanilla ice cream, or a plain. It’s so yummy! Enjoy and let me know what you think?

You’re My Pumpkin Pie

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time




  • 425g 1 x (15 oz.) Canned Pumpkin Puree (not pumpkin pie filling. This is just one ingredient only, pumpkin)

  • 180g ¾ Cup Coconut Milk, Canned Full Fat

  • 50g ½ Cup powdered erythritol

  • 25g 3 Tbsps Arrowroot Flour

  • 4g 2 tsp Pumpkin Pie Spice

  • 15g 1 Tbsp Vanilla Extract

  • 3g ½ tsp Unrefined Salt

  • 1 x Recipe Grain-Free Pie Crust


  • Preheat the oven at 180C / 356F.
  • In a medium-sized bowl, using a whisk, mix together the pumpkin puree, coconut milk, erythritol powder, pumpkin pie spice, arrowroot, salt, and vanilla extract until well combined. 
  • Pour mixture into the prepared Grain-Free Pie Crust and carefully transfer to the oven. Bake at 180C / 356F for 45 minutes (oven times may vary). If you find the outside crust is starting to get too dark cover with some foil to finish baking.
  • Remove from the oven and let the pie cool completely before removing from the pie mold. Once cooled, transfer the pie to the refrigerator to set up overnight. 
  • Serve chilled with dairy-free ice cream or on its own.
  • 1 x Recipe Grain-Free Pie Crust


  • Storage: Pie will keep for up to eight days in the fridge covered. I do not recommend freezing this pie, or heating it once set up in the fridge.
  • *Erythritol Powder: Take 1 Cup of granulated organic erythritol (to ensure non-GMO) and place it into a high-speed blender. Blend into a powder (it will appear as though your blender is smoking when you lift the lid! 😉 Store in a glass jar with a lid on top in your pantry to use in sugar-free recipes.

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