Creamy, homemade pumpkin pie made from scratch – is there anything better? Did we mentioned it’s vegan, free from artificial sweeteners and loaded with antioxidants, plant protein, vitamins and minerals? It’s safe to say Healthy Luxe’s easy-to-make healthy pumpkin pie recipe will knock your socks off.
Serve with dairy-free ice cream, a drizzle of chocolate or even a dollop of homemade coconut whipped cream. If you’re not in the mood to whip up your own, you can now find it in the refrigerated section at most Coles or Woolworths Supermarkets.
Made from a base of macadamia flour and buckinis complemented by cacao, maple syrup and desiccated coconut, this crust is to die for. Perfectly soft, sweet, chewy, and crumbly – but not so crumbly that it falls apart as soon as it’s cut. Then there’s the filling. Smooth, creamy deliciousness that delivers a perfectly balanced blend of spices. The secret spice mix is thanks to the addition of our Golden Latte powder, which contains a warming blend of Turmeric, Cinnamon, Clove and Ginger. Distinguished by its vibrant colour and powerful antioxidant properties, Turmeric contains a flavonoid called curcumin, which helps to decrease inflammation in the body.
To give your filling an extra hit of protein and complement the sweet, spice flavours, you can add our Raw Protein Slim & Tone Vanilla Cinnamon. Made from a sprouted and fermented protein base, it contains thermogenic herbs, essential amino acids, greens, Iron, Phosphorous, Zinc and more. This creamy low-carb protein is specifically designed to boost metabolism, support detoxification, and help reduce cravings. Not to mention it’s absolutely delicious.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations! We promise you; one slice of this delicious pumpkin pie won’t be enough!
Healthy Pumpkin Pie
1 + 1/2 cups macadamias, ground to a flour
1 + 1/2 cups buckinis
1/2 cup desiccated coconut
1/3 cup cacao powder
1/4 tsp salt
3 tbsp maple syrup
1/2 tbsp coconut oil
1/4 cup warm water (add more if required)
1 cup cashews (soaked for 3 hours)
1/2 cup coconut cream or coconut yoghurt
1/2 cup pureed pumpkin
1 tsp Amazonia Golden Latte Mix
1/4 cup maple syrup
2 tsp vanilla essence
2 tbsp Raw Protein Slim & Tone (optional)
1/4 cup water, (if adding protein)
Dairy-free ice cream or coconut whipped cream (optional)
Preheat oven to 160°C.
Combine all dry ingredients for the crust in a large mixing bowl.
Add maple syrup and coconut oil, mix well, gradually adding water as required until the mixture binds together.
Press into a greased pie dish and bake for 20-25 minutes.
Allow to cool completely.
To prepare the filling, drain and rinse cashews, and place in a blender with all remaining ingredients. Blend until smooth and creamy (this takes a few minutes).
Pour into pie dish and place in the freezer for a 3-4 hours or until set.
Drizzle with chocolate (optional), serve and enjoy.