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Garam Masala Pumpkin Pie

garam masala pumpkin pie

Garam Masala Pumpkin Pie

5 from 3 reviews
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Pie crust:

Pumpkin Pie:

Whipped Cream:

  • 1 cup heavy whipping cream or canned coconut cream if paleo/dairy-free
  • 2 tablespoons powdered sugar or honey if paleo


  • Preheat the oven to 350F.
  • Combine the pumpkin pie filling ingredients in a bowl and mix well. Pour this filling into either a homemade pie crust or a store-bought crust.
  • Bake the pie for 60-65 minutes, checking on the pie periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
  • Remove the pie from the oven. The filling should look mostly set but it’s okay if the center wiggles a bit as the pie will continue to cook as it cools.
  • Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.

How to make whipped cream:

  • Pour the cream and powdered sugar into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.


  • I have a nut-free pie crust on the blog which is what I used to make the pie pictured in this post.
  • I also have this almond flour crust that I used to make often before learning about my husband's almond allergy. I'm including the recipe here:
  • To make an almond flour pie crust, combine 2 cupalmond flour, 2 tablespoons softened ghee, 1 whisked egg, ¼ teaspoon salt and cinnamon together in a bowl and mix well to form a dough. Press dough into a pie pan, poke with a fork and bake at 350F for 5 minutes. Add the pie filling and then continue to bake according to the pie directions.
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