Healthy Pumpkin Pie

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Why you’ll love this no refined sugar pumpkin pie

  • This healthy pumpkin pie is made of some much better ingredients! Organic pumpkin, coconut milk, raw honey… you can’t go wrong! Avoid the sugar crash and still have your dessert this holiday season.
  • It’s very easy to throw together. It’s made with a few staples you probably already have at home, as well as some pantry ingredients.
  • With a couple of substitutions, you can make this recipe paleo!

Here’s what you’ll need to make it

  • Food processor – I used my usual, tiny food processor.
  • Pie tin – The pie tin I have was quite small. I would recommend a 10 or 12 inch pie tin for this recipe.
  • Large Bowl – This bowl just needs to be large enough to whisk together the pie filling.
  • Whisk – You can whisk together the filling. If you want it really smooth, you can also throw it in a blender.

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Ingredients & substitutions

  • CRUST
  • Almond flour – You can also use coconut flour, but I do prefer the texture of almond flour for this recipe.
  • Egg – This will hold the crust together.
  • Salted butter – Butter makes the crust nice and crispy. You can substitute coconut oil and make this recipe paleo!
  • PIE FILLING
  • Organic pumpkin – Make sure you use organic canned pumpkin, not pumpkin pie filling. I prefer to use organic pumpkin, so I have season it as I see fit.
  • Coconut milk – You can also use dairy milk or cream, but I think coconut milk gives it a nice flavor. And it’s allergen friendly!
  • Raw honey – I prefer a softer pie, so I chose to use honey to sweeten. If you like your pumpkin pie a little more firm, you can use coconut sugar.
  • Eggs – Eggs will firm up the pie.
  • Cinnamon
  • Pumpkin pie spice

How to make this better for you pumpkin pie

Step 1. Combine all crust ingredients in a food processor until smooth. Press into a greased pie tin, and set aside.

Step 2. To a bowl, add all pie filling ingredients and whisk together until smooth. Pour filling into crust.

Step 3. Bake at 350 degrees for about 50 minutes.

Step 4. Chill in the refrigerator for at least 2 hours so it gets firm. Serve with your favorite whipped cream!

FAQs about pumpkin pie

What are some interesting facts about pumpkin pie?

Did you know that the FIRST pumpkin pies were actually WHOLE BAKED PUMPKINS stuffed with assorted spices and apples? Did you know 50 million pumpkin pies are baked every year? The LARGEST PUMPKIN PIE on record was five feet around. It used 80 pounds of pumpkin and baked for six hours!

Is pumpkin pie ok to be left out overnight?

The FDA’s official stance is that homemade pumpkin pie can sit out for up to two hours.

What causes the pumpkin pie to pull away from the crust?

The oven rack may be too close to the top heating element in the oven. This can cause filling to ‘skin’ and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

More healthy chocolate desserts:

More dairy free chocolate recipes:

Healthy Pumpkin Pie

Awesome pumpkin pie made with no refined sugar!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 Slices
Calories 200 kcal

Equipment

  • 1 food processor
  • 1 pie tin
  • 1 Large Bowl
  • 1 Whisk

Ingredients
  

Crust

  • 2 cups Almond flour
  • 1 egg
  • 2 tbsp butter Melted

Pie Filling

  • 1 can organic pumpkin
  • 1/2 can coconut milk
  • 1/2 cup raw honey
  • 3 eggs
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice

Instructions
 

  • Combine all crust ingredients in a food processor until smooth. Press into a greased pie tin, and set aside.
  • To a bowl, add all pie filling ingredients and whisk together until smooth. Pour filling into crust.
  • Bake at 350 degrees for about 50 minutes.
  • Chill in the refrigerator for at least 2 hours so it gets firm. Serve with your favorite whipped cream!
Keyword no refined sugar, paleo, paleo pumpkin pie, pumpkin pie recipe, sugar free, thanksgiving dessert

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