Curated and considered for the modern primal life

The Best Dang Superfood Pumpkin Pie Ever (paleo and vegan)

Posted on November 13, 2014 by Alyssa Cassidy

From our friends at Windy City Organics:

If your goal is to create the most epic pumpkin pie that has ever graced your Thanksgiving dinner table then look no further. In this recipe vitamin and antioxidant-rich kabocha squash steps in to replace actual pumpkin for a denser, sweeter, and more flavorful result. Dastony whole coconut butter creates the creamiest filling consistency possible without a stitch of dairy and coconut sap sugar keeps the glycemic index low while the nutrient levels soar. A super secret dash of maca and lucuma add a hidden pop of superfood magic. Rawmio almond crunch spread adds a delicious graham cracker-esque flavor to the crust and also makes for the perfect finishing drizzle, with a little cacao crunch. Have a Happy, Healthy, and Primal Thanksgiving!



Makes 1, 9” pie



  • 1 1/2 cup cooked and peeled kabocha squash
  • 1/3 cup coconut sugar
  • 1/3 cup Dastony coconut butter
  • 2 tbs chia gel (soak 2 tsp chia in 3 tbs water for 15-20 mins)
  • 1/2 cup unsweetened homemade almond milk (use a ratio of 1 cup almonds to 3-4 cups water for the perfect almond milk)
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice 1/2 tsp fresh ginger, diced
  • 1 tsp maca powder
  • 2 tsp lucuma powder


  • 1 cup almond flour (leftover dried pulp from making nut milk)
  • 1 cup pecans
  • 1/2 cup coconut flour
  • 3 pinches Himalayan crystal salt
  • 4 big medjool dates
  • 2 capfuls vanilla extract
  • 1 tbs Rawmio almond crunch or Hazelnut silk
  • Drizzle: more Rawmio almond crunch or Hazelnut Silk



1. Steam your kabocha squash until well done. Remove peel and place it in a blender or food processor.

2. Combine all remaining ingredients
except coconut butter with the squash in your blender and process until smooth

3. Gently melt your Dastony coconut butter until perfectly liquified, combine it with your other pie filling puree and process again until everything is perfectly smooth and creamy.



1. Process all ingredients in a food processor until crumbly and broken down. You

want the mixture to stick together when you press it between your fingers. Feel free to add an extra date or a little water if it is too crumbly.



Place crust ingredients in a 9” pie pan and mold it into the pan with your hands. Pour filling over your crust and smooth it out. Place in fridge for at least 30 minutes to set, remove, slice, drizzle with Rawmio silk, and enjoy!


Posted in christmas, fall, holidays, pumpkin, recipe, thanksgiving



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