You will love this healthy version of this Thanksgiving Favourite……gluten free, low sugar, low carb, soy free, dairy free and delicious!


  • 300g pitted dates

  • 250g raw walnuts and chestnuts mixed


  • 2 (15-ounce) cans organic pumpkin purée

  • ¼ cup full-fat canned coconut milk

  • ¼ cup real maple syrup / stevia

  • Splash of fresh orange juice / lime & lemon plus apple cider vinegar

  • 1 tablespoon plus 1 teaspoon arrowroot starch

  • 1 teaspoon xanthan gum

  • 2 teaspoons ground vanilla bean (or 4 teaspoons gluten-free vanilla extract)

  • 4 teaspoon ground cinnamon

  • 4 teaspoon ground or freshly grated nutmeg

  • 4 teaspoon ground ginger

  • 1 tsp. Maca powder

  • 1 teaspoon ground cloves

  • 1 teaspoon Himalayan salt

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

Next add nuts and process into a meal. Then add dates back in and blend until loose dough forms – it should stick together when you squeeze a bit between your fingers.

Press firmly into a greased flan dish or whatever you plan to serve or cook in

Combine all the remaining ingredients in a large bowl and mix with a spoon or hand mixer.

Spoon the pumpkin mixture onto the base. Bake for about 40 minutes at 180 degrees C until the pie is somewhat firm to the touch (it will get firmer as it cools). Let the pie sit for 25 minutes. I like to place it in the refrigerator to really firm up and cool—for that familiar pumpkin pie texture.

Enjoy x