There's something special about having a day off during the week. The time feels more precious and the possibilities more exciting than during the weekend. Also, while Hadrian is at work, I am forced to engage in "alone time", something that I don't usually seek out on my own. Feeling free of my routine weekend responsibilities, I decided to make a mess pie. Pumpkin has always been my favorite and I wanted to make one without refined sugar or flour. I experimented with coconut flour and used raw agave to sweeten. I rediscovered the magic of pressing whole cloves into an orange and also that my oven needs a good scraping. I listened to This American Life and sang along to The Staves. This recipe is gluten free, low glycemic, and rich in fiber. Enjoy!


Pumpkin Pie with Creamy Coconut (Inspired by this recipe, and this one and this one)

For the crust:

  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1/4 teaspoon salt
  • 3/4 cup coconut flour
  • 1/3 cup nuts, chopped and toasted (I used macadamia. I think walnuts would be delicious too!)
  • 1 teaspoon raw agave

For the filling:

  • 1 15 oz. can solid-pack pumpkin (about 2 cups)
  • 1 5.3 oz. can coconut cream (3/4 cup)
  • 1/2 cup coconut milk (I used lite)
  • 2 eggs
  • 3/8 cup raw agave
  • juice and zest of 1/2 orange
  • I teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pinch of cloves


Preheat oven to 375 degrees. In a medium bowl whisk together oil, eggs and agave. Mix in flour, salt and nuts. Press dough into a greased pie pan, prick with a fork, and bake for about 9 minutes. Let cool.

Mix together remaining ingredients and pour into crust. Bake pie in the middle of oven for 45-50 minutes, or until filling is set but the center still trembles slightly. Let cool completely, garnish, and enjoy!