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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.

Falltime means all of the pumpkin treats! Pumpkin muffins, pumpkin granola, pumpkin bread, and a healthy pumpkin pie are fall essentials for me. My grandma made pumpkin pie every Thanksgiving when I was growing up, and it wouldn’t be the same without it.
Since it’s mostly made up of a vegetable, making pumpkin pie healthy isn’t hard to do!
I started bringing the easy healthy pumpkin pie to Thanksgiving 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.
I’ve had to tweak it a few times to get that pumpkin pie texture that everyone loves. Now I have a healthy pumpkin pie recipe that’s just as good as a regular pie!
The best thing is, no one will even know that it is healthy. It tastes just like a delicious classic pumpkin pie.
Why You’ll Love This Recipe
- Dietary restriction-friendly: This pumpkin pie is free from refined sugar, dairy, and gluten. It’s suitable for anyone on the paleo diet, too! If you or a loved one has dietary restrictions, the whole family can still enjoy this classic fall favorite.
- Easy to make: This healthy pumpkin pie recipe is actually even easier to make than a regular pie! The gluten-free crust comes together in minutes and doesn’t involve any chilling or rolling.
- Delicious: No one will know that this pumpkin pie is healthy! It tastes absolutely delicious; you won’t miss the gluten, sugar, or dairy one bit.
Ingredients
- Almond flour: The base of the gluten-free pie crust, almond flour gives the crust a delicious nutty flavor and a hearty texture that rivals wheat flour.
- Coconut oil: Melted coconut oil is our fat of choice for the pie crust. It works very similarly to lard or butter to give the pie crust its signature texture.
- Eggs: Eggs make an appearance in both the crust and the filling as a binding agent.
- Pumpkin pie spice: You can use store-bought or homemade for all of that delicious fall flavor!
- Salt
- Pumpkin puree: I have found that canned pumpkin puree has a more consistent texture for pie, but you can use homemade if you watch the liquid content. See the tips below for more information!
- Maple syrup: A natural sweetener that is simply delicious!
- Vanilla extract
How to Make Healthy Pumpkin Pie
Step 1: Begin by making the gluten-free crust. Mix all of the ingredients in a large mixing bowl until combined.
Step 2: Press the crust mixture into a pie dish and bake until the bottom is set (about 10 minutes).
Step 3: While the crust bakes, make the filling. Combine all of the ingredients in a large bowl and whisk to combine.
Step 4: Spread the filling in the baked crust and bake for 55-60 minutes or until set. Serve hot or cold with coconut milk whipped cream!
How to Make Coconut Milk Whipped Cream
If you ask me, you can’t have pumpkin pie without whipped cream! If you’re avoiding dairy and sugar, this can pose a problem.
Coconut milk whipped cream is the perfect solution! It is rich, creamy, and sweet just like whipped cream but without any of the unwanted ingredients. I use it to top my apple pie crumble and healthy pumpkin pie.
Coconut whipped cream is easy to make, but it does require some planning ahead so the milk is chilled.
Ingredients
- 1 can of full-fat coconut milk
- 1 teaspoon maple syrup
How to Make It
- Place a can of full-fat coconut milk in the refrigerator the night before you plan to make it.
- Scrape the cream (the hardened substances) off the top of the can, into a mixing bowl. Save the liquid coconut milk for another recipe.
- Add the maple syrup then whip with a hand mixer for two minutes or until stiff peaks form.
Expert Tips
You can use 2 cups of fresh pumpkin puree instead of 15 ounces of canned. Make sure your homemade puree doesn’t have too much liquid! Squeeze out the excess liquid until it has the same consistency as canned pumpkin.
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.
This is a great make-ahead recipe, just like regular pumpkin pie! I love that this takes the stress off on Thanksgiving day. Cover it with plastic wrap and keep it in the fridge until you are ready to serve it.
Recipe FAQs
No worries! You can make your own by combining 2 tablespoons of cinnamon, a teaspoon each of ginger, nutmeg, and allspice, and 1/2 teaspoon of ground cloves.
You sure can! I did it that way for a long time before I created this gluten-free pie crust recipe. Simply grease your pie pan with coconut oil and spread the filling directly into the pan.
Store leftover pumpkin pie in an airtight container in the fridge for 3-4 days.
More Fall Favorite Recipes
- 2-Ingredient Pumpkin Pancakes
- Stuffed Acorn Squash with Sausage
- Whole 30 Pumpkin Spice Latte
- Sausage and Apple Whole30 Sheet Pan
If you tried this Healthy Pumpkin Pie Recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Easy Healthy Pumpkin Pie
Equipment
- 9" pie pan
Ingredients
For the crust
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 1 egg
- 1 teaspoon pumpkin pie spice
- ยผ teaspoon salt
For the filling
- 1-15 ounce can organic pumpkin
- 3 eggs
- ยฝ cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ยผ teaspoon salt
- 1 teaspoon vanilla
For the whipped coconut cream
- 1 can full-fatโ coconut milk
- 1 teaspoon maple syrup, optional
Instructions
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 (the hardened substances) off the top of the can, into a mixing bowl. Add the maple syrup to the bowl.
- Whip with a hand mixer for two minutes or until stiff peaks form.ย
Notes
- For visual reference, I’ve included a video tutorial of each step above!
- You can use 2 cups of fresh pumpkin puree instead of 15 ounces of canned. Make sure your homemade puree doesn’t have too much liquid! Squeeze out the excess liquid until it has the same consistency as canned pumpkin.
- 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.ย
- This is a great make-ahead recipe, just like regular pumpkin pie! I love that this takes the stress off on Thanksgiving day. Cover it with plastic wrap and keep it in the fridge until you are ready to serve it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a classic! I love a good pumpkin pie.
I love how simple and natural this pie is! So delicious!
Guess what I’m bringing this year?!? THIS!
I bring it every year too! Enjoy!