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–+ servings
5 from 15 votes

Easy Healthy Pumpkin Pie

By Laura Ascher
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8 servings
A slice of pumpkin pie with whipped cream on top.
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Gluten-free, dairy-free, refined-sugar free, paleo approved pumpkin pie.

Equipment

  • 9" pie pan
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Ingredients 

For the crust

  • 1 cup almond flour
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

For the filling

  • 1-15 ounce can organic pumpkin
  • 3 eggs
  • ½ cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

For the whipped coconut cream

  • 1 can full-fat​ 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. 

Video

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. 
  • 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

Calories: 202kcal, Carbohydrates: 18g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 179mg, Potassium: 92mg, Fiber: 2g, Sugar: 13g, Vitamin A: 673IU, Vitamin C: 0.3mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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