Sharing Love: Pumpkin Pie

Posted by piphunt on October 26, 2011 in Adventures of Pip, The Little Chef |

I have friends from all walks of eating life. Either by choice or by food allergy, a get together with a large group of friends can be tricky. I enjoy the challenge. Food is how I share love. It’s a shared experience, and it not only says “I love you” but I also says “I care enough about your way of eating to try and feed us all something tasty and nutritious”. Sometimes it’s a total challenge and things come out of the oven a complete mess. Sometimes I find myself icing gluten free. dairy free cakes together at the cracks, but sometimes, things just work out.  I always appreciate it when I show up to dinner at a friends house and they tell me (always with a massive smile) I made Pip friendly dessert/dinner/etc., especially when it is something that is normally laden with gluten.

On one hand, it’s really nice having friends with different eating requirements, because I’m not the only one, on the other hand, how do you accommodate everyone? While this one is totally free of all top 8 allergens, it totally passes the dinner party test for my friend’s birthday bbq tonight!

Elimination diet and Lyme’s Disease and not going to put a dampener on this birthday celebration!




Vegan, grain free, delicious Pumpkin Pie!!!! (yay!)


What you will need:

mixing bowl


food processor

pie plate




2 cups almonds, soaked for at least 4 hours

8 dates

1 teaspoon vanilla


Pie Filling:

1 cup pureed pumpkin

1/4 cup agave

1/4 cup maple syrup

1/4 cup melted coconut oil or coconut butter (I used oil because it was in the cupboard, but I bet the butter would be delicious!)

2 tablespoons almond butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ginger

1 teaspoon vanilla

3 teaspoons chia seeds


Methodology :


Mix the soaked almonds, dates, and vanilla in the food processor until you can start to form it into balls. This should take about 5 minutes. Keep an eye on it though, you don’t want it to turn into almond/date butter!  Push the mixture into the pie pan to form the crust. Put the crust into the kitchen for at least an hour.



Combine pumpkin puree, agave, maple syrup, coconut oil, and almond butter in a mixing bowl. Then, add nutmeg, allspice, ginger, and vanilla and mix well. Add the 3 teaspoons of chia seeds and mix well.  The batter will be runny and more of a pudding like consistency rather than pie filling.


Pour the batter into the pie shell and put back into the fridge for a couple of hours. This will need a few hours for the pudding to set and the chia seeds to gel and form a pie-like consistency. I made this the night before and left in the fridge until the evening bbq.



I shared this recipe with Cybele’s Allergy Friendly Friday recipe round-up

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