Healthy Pumpkin Pie
This Healthy Pumpkin Pie is a lighter twist on the holiday classic, made with simple, wholesome ingredients for a creamy, perfectly spiced dessert. It’s easy to make and just as festive and delicious—perfect for your Thanksgiving celebrations!
Ingredients
- 15 ounce can pumpkin puree
- 1 cup coconut cream (don’t shake the can) spoon out the cream and try not to use the liquid part
- 1 cup coconut sugar*
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch***
- 1 frozen pie crust or use homemade
- Whipped cream optional for serving
Instructions
- Preheat the oven to 350ºF. Prepare a pie crust in pie plate, if using homemade. Set aside.
- Add the canned pumpkin, coconut cream, sugar, spices, salt and cornstarch to a blender and blend until very smooth. Alternatively, you can simply whisk all ingredients together in a large bowl until smooth.
- Pour the mixture into a 9-inch pan lined with a pie crust. (No need to pre-cook the pie crust.) Spread evenly with a spatula.
- Bake for 1 hour. If the crust starts getting too brown, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. When done, it’s normal for the middle to still look jiggly.
- Let pie cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with whipped cream!
Notes
*You can sub with 1/3 cup brown sugar and 1/3 cup granulated sugar. You can
also reduce the coconut sugar to 3/4 cup for a bit less sweetness.
**You can replace the individual spices with 2 1/2 to 3 teaspoons pumpkin pie spice.
***Arrowroot or tapioca starch are good substitutes for cornstarch.
Store leftover pie loosely covered in the fridge for 3-4 days. To freeze for up to
about 3 months, let the whole pie cool completely. Then, wrap it tightly in several
layers of plastic wrap and an even layer of foil to protect it from freezer burn. This recipe was first published in 2018. It was updated and republished with new photos and tips November 2024.
also reduce the coconut sugar to 3/4 cup for a bit less sweetness.
**You can replace the individual spices with 2 1/2 to 3 teaspoons pumpkin pie spice.
***Arrowroot or tapioca starch are good substitutes for cornstarch.
Store leftover pie loosely covered in the fridge for 3-4 days. To freeze for up to
about 3 months, let the whole pie cool completely. Then, wrap it tightly in several
layers of plastic wrap and an even layer of foil to protect it from freezer burn. This recipe was first published in 2018. It was updated and republished with new photos and tips November 2024.
Nutrition
Serving: 1slice | Calories: 312kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 291mg | Potassium: 237mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8274IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg