• 1/2 package Warrior Bread Mix
  • 2 tablespoons granulated monk fruit sweetener
  • 1/4 cup dairy free butter, melted
  • 1/4 cup almond milk
  • 1 Egg
  • 2 cups pumpkin puree (from a can or homemade)
  • 2 whole eggs
  • 1 egg yolk
  • 1 cup coconut milk, from a can
  • 1/2 cup Coconut Sugar
  • 1/4 cup granulated monk fruit sweetener
  • 1/2 teaspoon Salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Clove
  • pinch of cardamom
1 Servings
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 1 pie


  • Preheat oven to 350 F. Line a pie plate with olive oil nonstick spray and parchment paper
  • Mix the crust ingredients in a large bowl and knead for 1 minute to form the dough.
  • One handful at a time, press the crust into the pan and make sure to make it as thin as you can, especially where the bottom meets the edge.
  • In a large bowl, whisk together all of the pie filling ingredients. Whisk aggressively for a few minutes until fully combined.
  • Pour the filling into the crust, until it reaches the very top of where the crust is, but does not overflow.
  • Bake the pie for about 50 minutes until the filling just slightly still jiggles in the center when you tap it, but a tester comes out mostly clean.
  • Allow to cool for at least an hour before serving.
  • Slice and top with freshly grated nutmeg and coconut cream