Almond Pulp Savory Pumpkin Pie

Almond Pulp Savory Pumpkin Pie

Jump to recipe

Looking for a savory treat that easy to put together? Look no further than my Almond Pulp Savory Pumpkin Pie. Since getting a juicer here at my home in Italy, I’ve been back to making my own almond milk weekly. This week, I had a creative idea on a new way to use the pulp and all I can say is WOW. Make something new this year for Thanksgiving. I promise you won’t regret it! Xx

Almond Pulp Savory Pumpkin Pie
Almond Pulp Savory Pumpkin Pie
Pin recipe


Crust & top:
  • 5 cups almond pulp
  • Teapot on salt
  • Teaspoon dried sage
  • Teaspoon dried parsley
  • 4 tablespoon olive oil
For the pumpkin filling
  • 1/2 onion chopped
  • 1 leek chopped
  • 3 tablespoons of olive oil
  • 4 cups of pumpkin diced
  • 4 sage leaves
  • 3 thyme sprigs
  • 1 garlic clove
  • 1 1/2 cup of chopped kale
  • 6 ounces of water
  • 4 ounces of vegan milk
  • 1 tbsp cassava flour
  • 1 cup of fresh/frozen peas
  • Cayenne pepper


  1. Pretreat oven 375F
  2. Mix all ingredients together for the crust and mix well. Separate 3 cups for crust on bottoms, 2 cups for the top of the pie.
  3. Push down the 3 cups into the pie pan until it’s even and covered the pan.
  4. Put in the oven and bake for 10 – 15 min. Remove and set aside.
  5. For the top, using parchment paper, press the 2 cups of mixture into a ball and then flatten to make a circle top for the pie. Set aside.
  6. Put onions into the pan with the olive oil and cook it on medium-low heat (until they’re golden brown)
  7. Add pumpkin to pan (let cook for 8 minutes until the pumpkin starts to get tender). Add salt and pepper to taste, add in sage and thyme
  8. Add in garlic for 3-4 minutes
  9. Once the pumpkin is tender and the garlic has been cooked, add in kale.
  10. Add water, vegan milk and cassava flour to a bowl, whisk it and then add into the pan. As soon as this mix thickens, turn the heat off.
  11. Add in peas and mix well.
  12. Add in cayenne pepper to taste
  13. Add pumpkin filling into the pie crust
  14. Put the almond pulp/flour top on top of the pumpkin filling
  15. Bake at 375F for 10-15 minutes or until the top is golden brown. 
Pin recipe
Almond Pulp Savory Pumpkin Pie


Submit your review

Create your own review

Shayna's Kitchen
Average rating:  
 0 reviews
Cart Wishlist Account Search Down arrow Left Arrow
Facebook Instagram Twitter Tumblr YouTube Pinterest Pinterest Soundcloud Behance Google Plus LinkedIn Search Email Tik Tok