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The Healthiest and Tastiest Pumpkin Pie (Fungus Protocol Approved + Gluten-Free)

Oh yes, it happened. I created the perfect pie. From the sweet, crumble crust to the creamy, flavor-packed filling, this is going to be a must have in your kitchen.

Oh, and it's easy as...pie! ☺️

This recipe is fungus protocol approved, phytic acid free, gluten-free, oil free and low in histamine!


  • 3/4 cup organic coconut flour

  • 2 large pasture raised eggs

  • 1/3 cup melted grassfed butter (about 5 tbsp + 1 tsp of a stick of butter) (you can also sub for melted coconut butter or coconut oil if you need this to be dairy-free)

  • 1/4 tsp sea salt

  • 2 tbsp bamboo sweetener

  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350

  2. Melt butter on the stovetop using the double boiler method (make sure the butter is NOT super hot when you pour it into the mixture. Let it cool down a bit. You do NOT want to cook the eggs)

  3. Grease a 9" pie pan with butter

  4. Mix all pie crust ingredients together and form into a ball

  5. Place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. It will become crumbly again, that is exactly what you want to happen to have lovely pie crust. Use your fingers to spread and press the dough evenly all over the pan and press to stick the dough to the pan until it forms a lovely smooth crust.

  6. Use the back of a spoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.

  7. Bake for 10-15 minutes (or until golden brown on the top)

  8. While your crust is baking, make the pie filling.


  • 3 large pasture raised eggs

  • A 15 oz can of organic pumpkin purree

  • 1 cup of coconut milk

  • 1 tsp vanilla extract

  • 1/2 cup bamboo sweetener

  • 1/2 tsp sea salt

  • 1 3/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

  • 1/4 tsp ginger


  1. In a large bowl, beat the eggs. 

  2. Whisk in the pumpkin, coconut milk and vanilla extract until combined.

  3. Add bamboo sweetener, salt and spices and mix until completely combined.


  1. Once the crust has baked for 10-15 minutes, remove from the oven and add the pumpkin pie filling evenly on top of the crust

  2. Bake for 45-60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools. (cook time may change based on your oven. It's perfectly normal for the crust to turn dark brown)

  3. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). 

  4. Serve or refrigerate until ready to serve.

  5. Serve alone or top with our signature banana nice cream! Recipe found here.

  6. Enjoy!

God Bless!


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