Pumpkin pie is a must for the fall holidays. This easy healthy pumpkin pie is paleo-approved, dairy-free, sugar-free, and absolutely delicious. Learning how to make healthy pumpkin pie is so simple, and everyone will love it.
Pumpkin muffins, pumpkin granola, pumpkin bread, and an easy healthy pumpkin pie screams fall time to me. My grandma made pumpkin pie every Thanksgiving when I was growing up, and it wouldn’t be the same without it.
Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! This pie is healthy enough that I feel good serving it to my kids for breakfast. Enter cool mom award!
And the best thing is, no one will even know that it is healthy. It tastes just like a classic pumpkin pie.
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HOW TO MAKE HEALTHY PUMPKIN PIE
I try to volunteer to bring the dessert to family functions so that I can sneak in a healthier version. Thankfully, pumpkin pie is easy to make healthy.
I started bringing the easy healthy pumpkin pie a few years back, and now it is just “my thing.” The first time I tried to make a homemade pumpkin pie, I just followed the recipe on the back of the pumpkin can and swapped out the ingredients for healthier ones.
For example, where it called for sugar, I used coconut sugar or pure maple syrup. When it called for evaporated milk, I used organic coconut milk. You get the point. I’ve had to tweak it a few times to get that pumpkin pie texture that everyone loves.
GLUTEN-FREE PUMPKIN PIE CRUST
When it came to the crust, it took a little more thinking. I have made crustless pumpkin pie following this recipe, and it was good, but the crust adds so much more flavor.
I love having a little crunch to the smooth pumpkin pie. This gluten-free pie crust is made out of nuts, healthy fats, eggs, and pumpkin pie spice. It only requires one bowl and a spoon. It is that easy!
EASY HEALTHY PUMPKIN PIE, NO SUGAR
To make this easy healthy pumpkin pie, you will need honey, coconut sugar, or pure maple syrup. I have tried this all three ways, and pure maple syrup is my favorite!
That hint of maple with the pumpkin is to die for and believe me, everyone will agree!
COCONUT MILK WHIPPED CREAM
You can even make homemade dairy-free whipped cream to top your pumpkin pie with. I use it for my apple pie crumble and it is really simple to make; you only need one ingredient, full-fat coconut milk. You can add in a dash of honey or maple syrup to make it sweet, but that is totally optional.
To make dairy-free whipped cream, just place a can of full-fat coconut milk in the refrigerator the night before you plan to make it. Scrape the cream and hardened substances off the top of the can into a mixing bowl. Whip with a hand mixer for two minutes or until stiff peaks form.
EASY HEALTHY PUMPKIN PIE
You can use canned pumpkin or homemade pumpkin puree. If you use homemade, you will need 2 cups of pumpkin, and you will want to make sure the liquid is squeezed out. A little liquid is fine, but if you get too much, it will make your pie runny.
Canned pumpkin will make the pie a little denser, and you can add coconut milk to thin the pie filling if it is too thick. You want the filling to be spreadable, not pourable.
HOW CAN I MAKE PUMPKIN PIE SPICE?
Pumpkin pie spice is a must for pumpkin pie! You can buy it or make your own very easily.
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon all-spice
- 1/2 teaspoon ground cloves
Mix all the spices in a small mason jar and secure the lid. Shake until well combined. Store in an airtight container.
For the crust
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For the filling
- 1-15 ounce can organic pumpkin
- 3 eggs
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
For the coconut cream
- 1 can full-fat coconut milk
- 1 teaspoon maple syrup, optional
FOR THE CRUST
- Prepare a 9" pie pan and preheat the oven to 375 degrees.
- Add all the ingredients to a medium-size mixing bowl and stir together until well combined.
- Press the crust into a pie pan evenly.
- Bake pie crust for 10 minutes until the bottom is set. Remove from oven.
FOR THE FILLING
- Add all the ingredients to a medium-size mixing bowl and whisk until well combined.
- Spread filling into pie crust.
- Bake for an additional 55-60 minutes or until pie sets.
FOR THE COCONUT WHIPPED CREAM
- Place a can of full-fat coconut milk in the refrigerator the night before you plan to make it.
- Scrape the cream, hardened substances off the top of the can, into a mixing bowl.
- Whip with a hand mixer for two minutes or until stiff peaks form.