Smooth and ultra creamy, this healthy pumpkin pie recipe does not taste healthy at all!

Homemade healthy pumpkin pie

Pumpkin pie is often considered a healthier choice than other popular holiday pies like pecan pie, apple pie, or chocolate cream pie.

However, many pumpkin pie recipes call for sweetened condensed milk, heavy cream, and a full cup of refined sugar.

In contrast, this healthier version is naturally sweetened and packed with the same spiced cinnamon pumpkin flavor as the classic holiday dessert.

Serve it for Thanksgiving or Christmas, and leave all of your guests speechless. This may just be the creamiest pumpkin pie you will ever taste.

You may also like this Crustless Pumpkin Pie

Pumpkin pie topping ideas

The healthy pumpkin pie is wonderful on its own.

But if you really want to take it to epic heights of deliciousness, top each slice with gooey vegan marshmallow fluff or homemade Coconut Whipped Cream.

Pumpkin pie plus whipped cream equals Thanksgiving in a dessert.

I can also vouch for the healthy pie topped with Coconut Ice Cream.

Healthy pumpkin pie recipe video

Above, watch the full step by step video.

Holiday healthy dessert ingredients

The filling calls for pumpkin, coconut milk, oats or flour, flax, unrefined sugar, spices, salt, and pure vanilla extract.

Pumpkin – Look for pumpkin puree as opposed to canned pumpkin pie mix. The latter already includes added sugar and spices.

Sometimes grocery stores run out of canned pumpkin puree during the holidays. If this happens, buy a sugar pumpkin or pie pumpkin and roast it at home.

Coconut milk – For the richest, thickest dairy free pumpkin pie, I recommend full fat canned coconut milk.

Lite coconut milk, skim milk, low calorie almond milk, or oat milk yield a thinner pie that is harder to slice. It still tastes delicious if you go with one of these substitutions.

Oats or flour – Try whole grain spelt flour, white flour, oat flour, all purpose gluten free flour, or almond flour. Coconut flour requires less, so feel free to experiment.

Rolled oats are a fantastic option with fiber, antioxidants, and other health benefits. Quick oats or instant oats can be substituted.

Steel cut oats will not thicken the pie and yield smooth results.

Flax egg – For an egg free vegan healthy pumpkin pie with no cholesterol, use ground flax. Non vegans can add one egg instead.

Spices – Cinnamon and pumpkin pie spice give flavor without extra fat and calories. If you cannot find pumpkin spice, replace it with additional cinnamon.

Or make homemade pumpkin pie spice. Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon each ground nutmeg and ground ginger, 1/8 teaspoon ground cloves, and optional 1/8 teaspoon ground allspice.

Refined sugar free pumpkin pie

My favorite refined sugar free options are coconut sugar and date sugar.

While they are more highly processed and lack the trace amount of nutrients present in unrefined sugars, traditional brown sugar or white sugar also work.

Use xylitol or a monk fruit erythritol blend for a pie with no sugar added.

I have not yet tried swapping the sugar for pure maple syrup or honey. If you try one of these options before I do, please let other readers and myself know how it goes.

Still craving pumpkin? Make a Pumpkin Spice Latte

Healthy pumpkin pie crust

You may use your own favorite pie crust recipe or a store bought crust.

I like the following homemade whole wheat pastry crust. Unlike many refrigerated or frozen crusts, this one is free of ingredients high in saturated fat like butter, lard, hydrogenated oil, and shortening.

Even though you are making a baked pumpkin pie, I recommend prebaking the crust first. This step ensures the finished crust will taste flaky and buttery, not soggy from the weight and moisture of the pumpkin.

• 1 1/2 cups all purpose or whole wheat pastry flour
• 1 teaspoon salt
• 1/3 cup sugar (or xylitol)
• 1/2 cup vegetable oil
• 2 to 4 tablespoons water

Preheat the oven to 200 degrees Fahrenheit. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together but is not gummy. I normally need about 3 tablespoons. Press evenly into a well greased 9 inch pie pan. Put the crust into the preheated oven and immediately increase the temperature to 350 degrees Fahrenheit.

The bottom of the crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards. Bake for 15 minutes. Let cool while you prepare the pumpkin pie filling.

Readers also love this holiday Vegan Pecan Pie

How to make healthy pumpkin pie

Begin by preparing your pie crust of choice. Set this crust aside.

Preheat the oven to 400 degrees Fahrenheit. If you are using rolled oats instead of flour, blend them in a food processor or blender until they reach a fine flour consistency.

Add all remaining filling ingredients, and either blend again or stir very well in a large mixing bowl with a spoon.

Once the filling is thick and completely smooth, carefully pour it into your prepared pumpkin pie crust. If needed, use a spatula to spread it evenly into the crust.

Place the pan on the center rack of the oven. Bake for 27 minutes. The texture should still look quite underdone when time is up.

Remove the pie from the oven and let cool. Once the pan is no longer hot to the touch, refrigerate it uncovered (or very loosely covered with paper towels) at least 5 hours or overnight.

During this cooling stage, the pumpkin pie will thicken considerably and set to an easily sliceable texture.

Store leftovers covered in the refrigerator for up to 5 days. While you can technically slice and freeze the pie, its texture will be nowhere near as creamy once thawed.

Serve to family and friends after a healthy holiday feast of stuffed butternut squash or lentil loaf, cranberry sauce, green beans, and Vegan Sweet Potato Casserole.

More About The Cookbook

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Vegan Cheesecake Recipe

Healthy Apple Pie

Vegan Chocolate Chip Cookies