Pumpkin Pie with Oatmeal Gingersnap Shortcrust

This recipe is full of potassium-rich pumpkin which helps restore the body’s balance of electrolytes and supports heart and muscle function. Cinnamon helps stabilise blood sugar levels as well as helps to boost brain function.


Serves 12

Oatmeal Gingersnap Shortcrust  (see notes for gluten free)

  • Use 1 x 20 cm pie tin (7  1/2 inch)
  • 200g (2 cups) organic rolled oats
  • 50 g (1/2 cup) organic desiccated coconut
  • 60 g cultured butter or your choice of (coconut or macadamia nut oil)
  • 2 tbsp organic maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger


  • 450g (2 cups)  roasted cinnamon pumpkin
  • 3 fresh pitted dates or 2 tablespoons honey or organic maple syrup
  • 3 organic / free range eggs
  • Pinch sea salt
  • 1 tsp ground cinnamon
  • 1/4  teaspoon ground ginger
  • Pinch of nutmeg
  • 1 cup organic coconut or pure cream
  • 1 teaspoon vanilla extract or paste


  1. Combine crust ingredients into a bowl and mix well until combined. The longer you mix the better as this will achieve a softer oatmeal dough that binds perfectly.
  2. Rest for 15 minutes.
  3. Press your oatmeal crust into a 20 cm pie shell and set aside to prepare the filling.
  4. Blend roasted pumpkin with the dates or honey, eggs, salt, cinnamon, ginger, nutmeg, cream and vanilla.
  5. Pour into your pie shell.
  6. Bake in a preheated 180°C oven for 45 minutes.
  7. Cool for at least 2 hours and enjoy warm or cold.

This recipe is sourced from Healthy Chef


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