Vegan. Gluten Free. Nut Free.


Filling :

316g Roasted pumpkin purée (not canned, freshly baked until soft with a little coconut oil)
30g Coconut Sugar
30g Coconut Oil, Extra Virgin
18g Arrowroot Powder***
4g Ground Allspice
3g Ground Cinnamon
3g Ground Ginger
1g Celtic Sea Salt

Optional: Garnish with Raiz The Bar choccy pieces, and/ or coconut cream.

***Substitute Arrowroot Powder for Psyllium Husk Powder 1:1 ratio.


178g GF Rolled Oats
80g Pumpkin Seeds
63g Coconut Oil, Extra Virgin
44g Coconut Palm Nectar (or Maple Syrup, Raw Honey, or your fav liquid sweetener) 
3g Ground Cinnamon
2g Celtic Sea Salt


Preheat the oven to 200C/ 392F

In a food processor, process all filling ingredients together. Set aside. 

In a clean food processor, process pumpkin seeds until crumbs/ flour.  

Process all other base ingredients together until sticks together when pressed inbetween fingers. 

Grease 8-10 removable bottom mini-pie tins with coconut oil, or grease small holed muffin tin. 

Build base with crumbs and side for the pie crust by pressing into the mould (approx 45g crumbs for each mould.) Not too thin, so they won't break with weight of filling when removed. 

Pour filling into top of each crust and put into the oven at 200C for approx. 15 mins.  They are done when slightly golden brown. 

Allow to cook completely before removing from moulds and allow to sit on cooling rack. 

Storage: In an airtight sealed container in the fridge up to a week, or freezer up to two months.  

This recipe has been adapted from Sarah B's My New Roots.