Almond Meal Crust Chicken Pumpkin Pie

Makes 1 whole pie




  • 2 ½ cups almond meal 

  • 1 egg

  • 1/3 cup olive oil or coconut oil 

  • Salt + pepper

  • 1 clove garlic crushed 


  • Roasted pumpkin cubes

  • 500g chicken breast or thigh meat

  • 1 carrot 

  • ¼ cup frozen peas

  • ½ fresh corn cob 

  • ½ broccoli

  • ½ red onion

  • 2 cloves garlic 

  • ½ red capsicum 

  • ¼ cup sage 

  • ¼ parsley 

  • 3 tsp paprika 

  • ¼ thyme 

  • 1 egg 

  • 2 tbsp buckwheat flour

  • 3 tbsp nutritional yeast (see product recommendations) or parmesan cheese ​


  1. Cut up pumpkin into small cubes and season with salt, pepper and olive oil. Cook this for 15 minutes on 180 degrees Celsius 

  2. In a mixing bowl add almond meal, 1 egg, olive oil, crushed garlic, and salt + pepper ~ mix until dough like consistency 

  3. Mould dough into a tart tin ~ making sure its even thickness on the sides and base

  4. Bake the crust in oven for 10 minutes on 180 degrees Celsius

  5. Meanwhile the crust and pumpkin are baking, add onion, garlic, carrots to a large fry pan with coconut oil and fry for 5 minutes

  6. Then add diced chicken breasts and cook for 5 minutes 

  7. Then add all the rest of the diced vegetables + finely chopped herbs and spices to the fry pan 

  8. Cook the chicken, vegetable mix until soft and chicken is cooked through 

  9. Pull out the almond meal base and pumpkin once cooked 

  10. Mash pumpkin in a mixing bowl and add chicken vegetable mix. 

  11. Make sure the pumpkin is thourly mixed through the chicken vegetable mix, then add one egg, buckwheat flour and nutritional yeast or parmesan cheese 

  12. Then add the filling to the almond meal base and evenly spread it over 

  13. Bake the open pie for 10 – 15 minutes or until golden brown 

Product Recommendations:
Raw Food Factory,
Nutritional Yeast Flakes
$10.25 for 150g
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