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Pumpkin Pie "Oatmeal"

Enjoy a classic without added sugar (or very minimal if you choose...).

Serves: 2, Prep Time: 5 minutes, Total Time: 20 minutes.


  • ½ cup amaranth (soaked for 8-24 hours)

  • 1 cup coconut milk (plus extra for serving)

  • ⅓ cup canned unsweetened pumpkin puree

  • pinch of salt

  • pinch of ground cinnamon

  • pinch of nutmeg

  • pinch of ginger

  • pinch of ground allspice

  • pinch of vanilla powder

  • ½ tsp. granulated stevia (optional)

  • ⅓ cup unsweetened coconut flakes (optional)


  1. Drain and Rinse the amaranth.

  2. Combine in a saucepan with coconut milk, pumpkin puree, salt, spices, and vanilla powder. Bring to a boil, then cover and simmer on low heat for 15 minutes. (Watch to see if the liquid level becomes too low; if it does, add extra coconut milk or water.)

  3. Turn off the heat and let sit for 10 minutes with the lid on to thicken.

  4. Sweeten with stevia if desired, then serve drizzled with coconut milk and sprinkle with coconut flakes.

Chef's Tip: *The longer the amaranth is soaked- the better. If you don't have amaranth (a gluten-free grain), you can substitute 1 cup of oats.


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