Recipe from Winter 2018 issue of True Natural Health



Use a traditional sweet shortcrust pastry or else this version
1½ cups desiccated coconut

1 cup almond meal

¼ cup coconut oil, liquid or soft

2 eggs

2 Tbsp coconut flour

4 Tbsp honey or maple syrup

1 tsp vanilla extract, optional

½ tsp cinnamon


Grease a 26 cm pie pan with removable loose bottom. Place all ingredient into food processor and process until a crumble is forming – about 1 minute. Form a ball of dough on plastic wrap and refrigerate 20 minutes. Firmly press the crumbly dough with your hands to cover all pan. Using fork, make tiny holes all around pie crust to avoid air between the pan and crust while baking. Pre bake at 180ºC for 15 – 20 minutes 

⅔ cup brown sugar
1 Tbsp cornflour
2 eggs
⅔ cup coconut milk
1¼ cups cold mashed pumpkin
2 Tbsp maple syrup
1 tsp mixed spice


Combine brown sugar and cornflour in medium bowl. Whisk in eggs, coconut milk, pumpkin, maple syrup and mixed spice until combined. Pour into pastry case. Bake 45 – 50 minutes until filling has just set. Cool and refrigerate for an hour or until chilled.