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.
Healthy Pumpkin Pie
Ingredients
- 15 oz pumpkin puree
- 13.5 oz canned coconut milk
- 1/4 cup rolled oats or 3 tbsp flour of choice
- 2 tbsp ground flax or 1 egg (for flax free, try this Vegan Pumpkin Pie)
- 1/2 cup coconut sugar or brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tbsp pure vanilla extract
- 1 pie crust (or use the crust recipe included above)
Instructions
- Prepare your pie crust in a 9 inch pan, then set it aside. To make the healthy pumpkin pie recipe, preheat the oven to 400 F. If using oats, blend them first into a fine flour consistency, using a blender or food processor. Then stir or blend all pie ingredients together until smooth. Pour the pumpkin filling into the crust. Bake the pie for 27 minutes on the center rack of the oven. Its texture should still look underdone after this time. Let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and set.View Nutrition Facts
Video
Notes
More Healthy Holiday Desserts
Family is definitely the most important thing in my mind too. They are always there through thick and thin.
This pumpkin pie is so my style! I hate the normal pies, so mixing in all these healthy ingredients into a pie sounds pretty amazing to me!
I’m not a huge pumpkin pie fan but this looks delicious and I love the healthier take on it! The pics are awesome 😉
I absolutley LOVE pumpkin pie! <3<3<3 Me and my sister are very close, unlike you though, I'm the youngest! Thank you so much for your wonderful blog posts, I cannot wait for your cook book!
I grew up in the same place my whole life, but I’m still very close to my family. Thanksgiving is probably my favorite holiday. Love this recipe! 🙂
This looks great! Anything with coconut cream has to be good. Anyway, I just wanted to say that I made the vanilla cereal smoothie thingy (of which there is a pumpkin version I also like!) with about 1/4 cup cocoa powder and it was quite good. Like chocolate pudding!
Katie, I’ve seen you write about 3 dogs: Molly, Henry, and Batman. What does Molly look like? I know Batman is black and I think Henry is brown and white, but I don’t know what Molly looks like! You should post pictures and stories about your dogs more often! I love dogs! 😀
Molly was a little black Scottish Terrier. She was the smartest, most amazing dog, but unfortunately she is no longer alive. Yes, Henry is brown and white… kind of like a Jack Russell but with black spots as well as brown.
This sounds great! I have most of the ingredients already, so I think I may make this later in the week!
http://www.keenbeauty.com
A thousand times YES. That is all 😉
ahhhh yes!!! pumpkin pie!!!
its sort of embarrassing how much i love my family. i miss them the minute i leave for school. we’re pretty close. (even though we drive each other crazy sometimes!)
Yum – coconut in pumpkin pie. Never heard of this combination but sounds outta this world!! Lol u remind me of my sisters and me when we were little; im the younger sister and we did stuff like that ; ) they used to make my little bro and me be the boring charachters in our skits, in house we also made our other sister be the dad (bro was too young), had fights abt who got to do a particular special activity/use a new purchase first, wear who’s jewelry when, lick the batter bowl, who took what w/out permission …etc. And yet we loved sharing a room, sharing our things, doing activities together, enjoying each other’s company, helping each other out, holding hands through the rollercoaster of life… Even when we got older and separated physically by life stages, we stuck by each other emotionally. Sometimes I really miss the days when we all lived together and were in such easy reach of sight. But I guess I must adjust to life’s changes. However it has taught me to appreciate my family so much more than ever.
Thanks for sharing your sentiments Katie! I love reading abt little tidbits from your personal life that u often drop into posts : )
Thanks, Annie!