Healthy Pumpkin Pie

This easy homemade pumpkin pie recipe is a must-have for any Thanksgiving or Christmas table! This recipe is a rich version of the holiday classic dessert.

Enjoy this dairy-free and gluten-free pumpkin pie with a smooth and creamy pumpkin filling all baked to perfection!

This pumpkin pie recipe from scratch uses canned pumpkin puree and coconut milk making it easy and quick!

How to make a pumpkin pie from scratch:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Using your favorite pie crust, pre-bake the crust for about 10 minutes.  I add parchment paper in the bottom and dried beans or pie weights.

4. Using a food processor, add the ingredients for the pumpkin pie filling:  pumpkin puree, coconut sugar, maple syrup, coconut milk, eggs, vanilla, pumpkin pie spice, and starch.

5.  Blend the ingredients until combined and smooth.

6.  Pour the pumpkin pie filling into the pie crust.

7.  Bake the pumpkin pie for about 45-50 minutes until the middle is set.

8.  Let the pie cool before serving.  

9.  Serve with whipped cream.

10.  Store in the refrigerator for up to a week.  Slices can be frozen for a few months.

Pumpkin Pie Spice Recipe: 

This simple Pumpkin Pie Spice substitute combines cinnamon, nutmeg, ginger, cloves, and allspice to create a comforting blend.  This will give you enough for one pumpkin pie recipe.

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• In a small container, combine and whisk the ingredients together.  Store in an airtight jar or container.

Baking/Recipe Tips:

• Try to start out with room temperature ingredients.
• Use the pumpkin pie substitute above to flavor your pumpkin pie filling if you don’t have pumpkin pie spice on hand.
• This recipe can be vegan by using two flax eggs instead of chicken eggs.

Can pumpkin pie sit out?

• According to the FDA, homemade pumpkin pie can be left at room temperature for up to two hours.  It can be stored in the refrigerator for 2-4 days.

Can I freeze pumpkin pie filling:

• Yes, use a freezer-safe container or bags to store.  When ready to use, let the pumpkin pie filling defrost in the refrigerator before pouring into your pie crust.

Other recipes you might like to try:

• Maple Pecan Pie
• Paleo Pumpkin Recipes
• Pumpkin Waffles
• Pumpkin Pizookie

Print

Healthy Pumpkin Pie

Prep Time

5 mins

Cook Time

50 mins

 

This easy homemade pumpkin pie recipe is a must-have for any Thanksgiving or Christmas table! This recipe is a rich version of the holiday classic dessert. Enjoy this dairy-free and gluten-free pumpkin pie with a smooth and creamy pumpkin filling all baked to perfection!

Course: dairy-free, Dessert, gluten-free, holidays, Thanksgiving

Cuisine: American, Dessert

Servings: 8

Calories: 240 kcal

Author: Christine Galvani

Ingredients

• 1 pie crust (I use gluten-free)
• 15 ounce can of pumpkin puree
• 1/4 cup sugar (may substitute coconut sugar)
• 1/2 cup maple syrup
• 2 eggs (large)
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk (I use full-fat, canned, organic coconut milk)
• 2 teaspoons pumpkin pie spice
• 2 teaspoons arrowroot starch/flour (substitute tapioca starch, corn starch or flour, GF or regular).

Instructions

1. Gather and measure all the ingredients.

2. Preheat the oven to 350 degrees.

3. Bake the pie crust for 10 minutes. Place parchment paper on top of the crust, fill with pie weights or beans.

4. Using a food processor, add all the pumpkin pie filling ingredients and blend until smooth.

5. Pour the pumpkin pie filling into the pie crust and smooth the top with a spoon or spatula. I like to place the pie on a baking sheet as it is easier to put in and take out of the oven.

6. Bake the pie for 45-50 minutes until the pie crust is golden and the pumpkin pie filling has set.

7. Let the pumpkin pie cool before serving. Once it cools down a bit, you can put in the refrigerator to firm up and set.

8. Serve with whipped cream.

9. Store in the refrigerator for up to a week. Slices can be frozen for up to a few months.

Recipe Notes

Pumpkin Pie Spice Recipe: 

This simple Pumpkin Pie Spice substitute combines cinnamon, nutmeg, ginger, cloves, and allspice to create a comforting blend.  This will give you enough for one pumpkin pie recipe.

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• In a small container, combine and whisk the ingredients together.  Store in an airtight jar or container.

Baking/Recipe Tips:

• Try to start out with room temperature ingredients.
• Use the pumpkin pie substitute above to flavor your pumpkin pie filling if you don't have pumpkin pie spice on hand.
• This recipe can be vegan by using two flax eggs instead of chicken eggs.

Can pumpkin pie sit out?

• According to the FDA, homemade pumpkin pie can be left at room temperature for up to two hours.  It can be stored in the refrigerator for 2-4 days.

Can I freeze pumpkin pie filling:

• Yes, use a freezer-safe container or bags to store.  When ready to use, let the pumpkin pie filling defrost in the refrigerator before pouring into your pie crust.

Nutrition Facts

Healthy Pumpkin Pie

Amount Per Serving

Calories 240 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g25%

Cholesterol 41mg14%

Sodium 109mg5%

Potassium 222mg6%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 20g22%

Protein 4g8%

Vitamin A 8332IU167%

Vitamin C 2mg2%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Resources:  Food safety tips