Ready for an after dinner dessert                                                                                                This special dessert has been adapted from my mother’s family recipe, and yes, this recipe takes time. Sometimes good things take that extra special amount of attention. In my mind it’s worth every second. I love being able to continue family traditions in a way that doesn’t hurt our health (we’re all gluten/dairy sensitive).


Pie shell:
(Organic as much as possible feeds you extra!)
3/4 cup almond flour
¼ cup coconut flour
1 tbsp coconut sugar
¼ tsp salt
¼ tsp baking powder
1 tsp apple cider vinegar
1/3 cup butter or coconut oil
3 tbsp water (or enough to make the pastry just stick together)

Mix the dry ingredients together. Cut in the butter with a pastry blender until the mixture is crumbly – no larger than pea sized pieces. I usually use my nice clean hands to gently mix and bring the pastry into a ball. I use coconut flour to keep the dough from sticking as I roll it out.

There are many ways to roll out pastry dough so use what you’re most comfortable with. Just remember that this dough doesn’t have any gluten in it and that makes it want to fall apart. If you’re an accomplished pastry cook you can probably roll the pastry over your roller and get it on the greased pie plate. It is a sweat producing experience for me though … For everyone else I recommend slicing the round in half or quarters and piecing it together in the pie plate. The good thing about this dough is that it glues itself back together well. Voice of experience here. The other good thing is that when you present this beautiful pie on the table, no one will notice the joins under the filling. 🙂

Start cooking the pie shell in a 400°F oven for 6-9 minutes. Remove from oven, pour the filling in and bake in a 350°F oven for 40-50 minutes.

Filling:Cinnamon nutmeg whole

1 ½ cup pumpkin, mashed
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
¾ cup coconut sugar
2 eggs, beaten

1 ½ cup scalded almond milk (or mix ½ c coconut milk with 1 c almond=rich rich rich)

Mix all ingredients together, adding the warm almond milk mixture last. Pour into the partially cooked pie shell and bake in a 350°F oven for 40-50 minutes.

Don’t forget the ice cream​!​
My Coconut Ice Cream is made from

1 can premium coconut milk,
1 cup Medjool dates and
1 tsp vanilla.
The ingredients are blended together in a food processor to make a smooth thick sauce. If you have an ice cream maker –take it from here. I don’t have an ice cream maker so I do this crazy mix of freezing, thawing and reblending to get a soft ice cream effect just in time for dessert. My latest trick is freezing the liquid in small chunks or on a cookie sheet (which I break up when frozen). That way I can have the mixture waiting for me in the freezer. I put however much I want out to thaw for an hour or so, then blend it in the food processor until the mixture is again smooth.
Just YUM.


Find the 12 Days of Christmas Day 10 Recipe here (Mashed Yam or Potatoes)

Find the 12 Days of Christmas Day 9 Recipe here (Wild Rice Dressing)

Find the 12 Days of Christmas Day 8 Recipe here (Cashew Cheese and more)

Find the 12 Days of Christmas Day 7 Recipe here (Vegan Ginger Snap Cookies)

Find the 12 Days of Christmas Day 6 Recipe here (Roasted Brussels Sprouts)

Find the 12 Days of Christmas Day 5 Recipe here (Celebration Salad)

Find the 12 Days of Christmas Day 4 Recipe here (Cashew Balls)

Find the 12 Days of Christmas Day 3 Recipe here (Speculaas)

Find the 12 Days of Christmas Day 2 Recipe here (Nuts and Bolts)

Find the 12 Days of Christmas Day 1 Recipe here (Black & White Muffins)

For more recipes just like this one, you might like my gluten and dairy free cookbooks:  Recipes for Loving The Body You’re In and Savoury ‘n’ Sweet: Treats for Every Occasion