Every Halloween, our family has kept alive a special tradition that all began with pumpkin carving. As the kids had a blast carving jack-o-lanterns, we found ourselves with an abundance of fresh pumpkin flesh. Rather than let it go to waste, we decided to create something delicious, and thus, our healthy pumpkin pie tradition was born. Though the kids are older now and the pumpkin carving days are behind us, we still continue this tasty tradition each year.
A Family Tradition with a Healthy Twist
As part of our tradition, we’ve added a unique twist to boost both the flavor and nutritional benefits, transforming this pie into a truly health-boosting, anti-inflammatory treat. This version of our Pumpkin Pie not only retains its delicious taste but also incorporates key ingredients to maximize its anti-inflammatory properties. Let’s explore the ingredients and their benefits from a naturopathic and overall health perspective.
To make this anti inflammatory pumpkin pie recipe, you will need the following ingredients:
Almond Crust
- 100g Gluten-free wholegrain flour mix (Brown rice, Oat, Sorghum…)
- 100g Ground almonds
- 10g Ground flaxseed (1 tbsp heaped)
- 10g Arrowroot (1 tbsp heaped)
- 1/2 tsp Sea salt or Himalayan salt
- 60g Coconut oil, melted
- 60-75ml Water (up to 75ml) for binding
Filling
- 1kg Pumpkin (with skin)
- 150g Coconut cream
- 3 Organic free-range eggs (at room temperature) – if large eggs, then 2
- 100-120g Date puree (you will need 100g medjool dates – see notes)
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- Pinch of Black pepper
- 1/4 tsp Sea salt
- 1 tsp Blackstrap molasses (optional)
- 1 tsp Vanilla extract (optional)
- Stevia drops (optional)
Health Benefits of the Ingredients
Pumpkin
Pumpkin is packed with beta-carotene, a powerful antioxidant that supports immune health and may help reduce inflammation. It’s also rich in fiber, aiding digestion, and helps regulate blood sugar levels, which is crucial for overall well-being.
Coconut Cream
Coconut cream is a source of healthy fats, specifically medium-chain triglycerides (MCTs), which are easily absorbed and converted into energy. Its anti-inflammatory properties help reduce the risk of chronic conditions, while also adding a rich, creamy texture to the pie.
Ground Almonds
Almonds are rich in vitamin E, a potent antioxidant that helps combat oxidative stress. They also provide healthy fats and fiber, supporting heart health and promoting a sense of fullness.
Flaxseed
Flaxseeds are a fantastic source of omega-3 fatty acids, known for their anti-inflammatory benefits. They also help balance hormones and promote gut health thanks to their high fiber content.
Arrowroot
This gluten-free starch is gentle on digestion and works as a natural thickener, helping to bind the crust while also supporting the body’s natural healing processes.
Dates
Date puree acts as a natural sweetener, providing fiber and important minerals like potassium and magnesium, which help regulate blood pressure and improve heart health. Unlike refined sugars, dates offer sustained energy without spiking blood sugar levels.
Coconut Oil
Coconut oil contains antimicrobial properties and supports healthy cholesterol levels. Its MCTs offer an easy energy source, promoting fat burning while helping to reduce inflammation.
Warming Spices (Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper)
These spices not only warm up the flavor of the pie but also bring anti-inflammatory and digestive benefits. Cinnamon helps stabilize blood sugar, ginger soothes the digestive system, and nutmeg and cloves add a comforting, autumnal aroma that can boost mood and digestion. Black pepper enhances nutrient absorption, making all these ingredients work even better together.
To prepare, here are the steps:
- Preheat the oven to 175°C (347 °F).
- Cut the pumpkin in half and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for 45-60 minutes. Let the pumpkin cool.
- Grease a 22 cm ceramic pastry dish or line it with parchment paper.
- Mix the dry ingredients for the crust, add melted coconut oil, then water to bind the dough. Let it sit for 5 minutes to allow the flaxseeds to absorb moisture.
- Press the dough into the pastry dish and blind bake for 10 minutes. Remove baking beans and bake for an additional 6-8 minutes until golden brown.
- Turn the oven down to 160°C (320 °F).
- Once the pumpkin has cooled, scoop out the flesh and blend until smooth. You should have about 400-425g of puree.
- In a bowl, combine the pumpkin puree, eggs, coconut cream, date puree, and spices. Mix well and pour into the prepared pie crust.
- Bake for 45 minutes until set, then let cool before serving with whipped coconut cream.
Notes:
- This tart is best eaten fresh, but will keep for up to three days in the fridge.
- You can use grass-fed ghee or cold-pressed olive-oil instead of coconut oil in the crust.
- You can use canned pumpkin puree instead of making your own from scratch. just make sure there are no additives.
- To make pureed soft dates: Blend the medjool dates into a smooth puree. If needed, you can add 1 tsp to 1 tbsp water to achieve a smoother consistency. If your dates are not soft enough, soak them in warm water for about 10 minutes, drain, then blend.
Why This Pumpkin Pie is Different
Pumpkin pie, fresh from the oven, is not only delicious but also a great way to gain energy. While it’s best enjoyed fresh, it will stay tasty for up to three days in the fridge.
Unlike traditional pumpkin pies, this recipe uses natural sweeteners and healthy fats, making it a much better choice for supporting energy levels, digestion, and reducing inflammation. The combination of nutrient-rich ingredients makes this pie both indulgent and health-promoting, ensuring you enjoy every bite without compromising on taste or nutrition.
We hope this pumpkin pie becomes a new favorite in your household, just as it has been for ours over the years. Happy Halloween from MyAuthentikSpoon! 🎃
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If you liked this healthy pumpkin pie recipe and you are looking for more nutritiously delicious recipes, check out our delicious blueberry bites, anti-inflammatory pudding, delicious sugar-free brownies, or our refreshing melon and avocado smoothie.
About the author

Asmaa Lahlou is the co-founder of MyAuthentikSpoon, a naturopathic programme dedicated to empowering individuals to make smarter food choices for improved well-being. If you’re ready to tackle wellness with a fresh perspective, schedule a complimentary private consultation with Asmaa to receive personalised dietary insights and weight management strategies. This is your opportunity to have your questions answered and to learn how to incorporate the food choices into your lifestyle and achieve a better wellbeing.