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Gluten-free and vegan pumpkin pie

It's autumn and what's more delicious than enjoying a piece of pumpkin pie :) 

This is both gluten-free, vegan and without refined sugar. 

Be happy, it's so delicious! 

I made the recipe at the time together with Maria from Vanløse Blues, she is also the one who took the beautiful pictures. 


8 servings. 



  • 80 g. almonds
  • 200 g gluten-free oatmeal
  • 4 tbsp. coconut oil, melted + a little for the mold
  • 2 tbsp. coconut sugar
  • 1 1/2 -2 tbsp water
  • 1/2 tsp. cinnamon
  • 1/4 tsp. flake salt


  • 1/2 hokkaido, i tern
  • 4 tbsp. chickpea flour
  • 2 tbsp. coconut syrup
  • 2 tsp. Chai blend 
  • 1 teaspoon all-purpose
  • 1 teaspoon xanthang gum (it makes the cream set)
  • 1/2 teaspoon cardamom
  • And nip dance



  • 1 can of coconut milk (Choose a thick coconut milk, e.g. the organic one from Coop) 
  • 1 teaspoon vanilla powder.

Otherwise, the trick to a successful coconut foam is to leave the coconut milk in the fridge overnight and for the coconut milk, bowl and whisk to be at the same temperature. Put the bowl and whisk in the fridge for min. 30 minutes before whipping.

Whisk the fat part of the coconut milk into whipped cream. 



Turn on the oven at 175 degrees.
Grease a 25 cm pie tin with a little coconut oil and put a suitable piece of round baking paper in the bottom of the tin. It can be omitted, but makes it easier to loosen the pie. Put the almonds in a food processor and chop them very finely.

Then add all the other ingredients to the bottom and work it to a crumbly consistency, but then can be pressed firmly together between your fingers. Spread the dough in the mold and press it evenly and thoroughly throughout the mold. Poke holes in the bottom with a fork, this prevents the dough from bulging. 

Steam the pumpkin in a pot with a little water at the bottom until it is tender approx. 15 minutes
Put the pumpkin in a blender/food processor together with all the other ingredients and blend it to a smooth and creamy consistency. 

Spread the filling on the bottom and bake the pie for approx. 35-40 min. at 175 degrees. 

Allow the pie to cool before cutting into it.

Serve the pie with coconut whipped cream.


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