Walnut & Pumpkin Pie
Divalicious Recipes
Divalicious Recipes

Walnut & Pumpkin Pie

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  • Pie Crust
  • 2 cups ground walnuts
  • 1/4 cup desiccated coconut (unsweetened)
  • 2 tblspns erythritol
  • 1/4 cup butter, unsalted
  • Filling
  • 2 cups (15oz) Pumpkin puree/pie filling
  • 1 cup coconut milk
  • 1/2 cup erythritol
  • 2 eggs
  • 1/2 tspn salt
  • 1 tspn vanilla essence
  • 2 tspn ground cinnamon
  • 1 tspn ground all spice
  • 2 tspn ground ginger
  • 1/2 tspn ground cloves
  • 1/2 tspn ground nutmeg


    Preheat the oven to 180C/350F degrees
    Melt the butter in a saucepan.
    Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.
    Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.
    Bake in the oven for 15 minutes. Remove and set aside.
    Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.
    Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.
    Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.
    Eat and enjoy!


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