This Easy Healthy Pumpkin Pie Recipe is a delicious wholesome alternative to classic pumpkin pie. It’s made from scratch with lots of dietary options, so even if you or your guests are on a special diet, you can still enjoy a traditional dessert during the holiday season.
I literally bake at least FOUR of these pies every Thanksgiving and every Christmas since we love the recipe so much and since it’s such an easy pumpkin pie recipe. It’s sure to make your healthy holiday prep a little less stressful and your healthy food loving taste buds happier.
How healthy is it? This pie has no regular sugar, no evaporated milk, no sweetened condensed milk, no all purpose flour, and no corn syrup. In fact it has no milk at all, using coconut milk instead.
I’ve been cooking for special diets for 20 years, and we also avoid sugar. And I’m super busy. I love this pie because it’s easy AND it has the stamp or approval of my super picky teen.
Early on in our whole food journey, I found this recipe in a cookbook by Denise Fidler called Wildflour. We made a few adjustments, and loved it. It’s been a part of our holidays ever since.
We love it so much that literally every Thanksgiving and Christmas, I make at least FOUR pies. Sometimes more.
I typically make 2 in pie pans and the rest in 8x8s or 9x13s. Because pie is still pie even in a square or rectangle shape.
Now, I might be tempted to make this Gluten-free Pumpkin Roll as well in the future (2 pies and 2 rolls perhaps?) but this Healthy Pumpkin Pie has been a favorite in our family for years.
Unique Egg-free Option
The original recipe that I mentioned called for eggs. We’ve always made this as a vegan pumpkin pie using this Powdered Egg Replacer. Recently, however, I figured out another option that made it a little more like regular pumpkin pie.
Sounds crazy, but after seeing a recipe that used it as an egg replacer, I remembered that yes–I’d even seen garbanzo flour omelette recipes!
So we tried it for this recipe, and it worked great. However, most people won’t have chickpea flour readily on hand, I’m sharing our original version as well.
Just make sure if you want to try the “new and improved” version that you pay close attention to the baking instructions.
This pie is so easy you can easily whip up extras so you can enjoy leftovers well after the holiday season. We always do and you won’t regret it.
- Mix all ingredients in a blender until smooth (a Vitamix works great). A food processor works well too.
- Pour into prepared pie crust (no need to pre bake the crust) and bake.
- Remove from oven and cool to room temperature before serving.
Milk options: As written, the pie is dairy-free but you can use regular milk if you like. If using a dairy-free milk, coconut milk or cashew milk give the creamiest result, but almond milk works well too.
Egg options: The recipe has options for making this with eggs, an egg-replacer, or garbanzo flour. This Powdered Egg Replacer makes a great pie. You do need to add 1/4 cup of liquid to the recipe with the 1 heaping tablespoon or replacer powder. I recommend mixing that before using.
Sweetener Options: Almost any low-carb sweetener can work for this recipe. I’ve used xylitol, a monk-erythritol blend, honey, maple syrup, and coconut sugar with success. You will need to adjust for liquid sweeteners as seen in this post.
Crust Options: I use this homemade pie crust recipe all this time since it’s so easy, but use any crust you want. You can even make this pie crust free. Just grease the pie pan well (coconut oil works well) and bake as directed.
Spice Alternatives: Since they are the ingredients for pumpkin spice, instead of the spices listed, you can use 2 3/8 teaspoons of pumpkin pie spice.
Special Diet Options
AIP: Use this AIP Pumpkin Pie Spice, an approved crust (try making the Pat In the Pan Crust using cassava flour for the flour) or make the pie crust free using an AIP approved sweetener. Leave the egg / egg substitute out or substitute arrowroot and tapioca for the potato starch in this egg replacer.
Vegan: Use the egg alternative and dairy-free milks as outlined in the recipe.
Paleo: For a paleo pumpkin pie, use a paleo pie crust and a paleo approved sweetener and either eggs or a paleo egg sub.
Baking Time and Temperature: IMPORTANT! The regular pie version bakes from 50-60 minutes at 375. However, the chickpea flour version bakes for 75 minutes at 350. You MUST bake the chickpea flour pie for 75 minutes as the pie will taste funny otherwise.
Crust: Keep and eye on the crust. Even though you don’t need to pre-bake the crust, it might get too brown so take care and cover the edges. I like this silicone crust shield to avoid using aluminum.
Blending: A food processor will work just as well as a blender if using liquid or powdered sweetener, but if using granulated, a blender is much better. Alternatively, you may want to powder your sweetener ahead of time.
One Funny But Important Note: It will be tempting, but if making the garbanzo flour option, make sure to not taste the filling after adding the flour. It tastes TERRIBLE!
Once cooled, wrap the pie in plastic wrap or place the whole pie or slices into airtight containers and store in the fridge for up to 3-4 days. You can serve the pie right from the fridge.
Some people say you can store a pumpkin pie made without milk on the countertop, but I don’t recommend that.
Can You Freeze This Pie?
Simply let the pie cool completely, wrap it in plastic wrap or an alternative, and freeze for up to 1 month in an airtight container. Before serving, let the pie thaw in the refrigerator overnight. If you plan to freeze the whole pie, I recommend these paper pie plates to avoid using aluminum and not having to freeze your pie pans.
Can You Make the Filling Ahead of Time?
Yes, you can and it’s a great way to save time during a busy holiday prep week. Just process the filling and store in the fridge up to 3 days before baking day.
Can You Use Pumpkin Pie Filling for This Pie?
No, you do not want to use pumpkin pie filling for this pie–just plain canned pumpkin or homemade pumpkin puree. Pumpkin pie filling has added sweeteners, spices and more.
Other Healthy Pumpkin Recipes
Healthy Pumpkin Pie (gluten-Free, dairy Free, vegan option)
- 1 cup coconut milk see Recipe Notes for alternatives
- 4 tablespoons garbanzo bean flour (or heaping tablespoon of this Egg Replacer Powder plus 1/4 cup water, or 2 eggs))
- 2 cups canned pumpkin
- 1 cup granulated low carb sweetener
- 1/2 teaspoon ginger
- 3/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 375 degrees Fahrenheit (350 for garbanzo flour option)
- Place all ingredients in a blender or food processor.
- Blend or process until smooth.
- Pour into prepared pie crust in a 9-inch pie pan.
- If desired, use extra pie crust to make cut out decorations for the top of the pie. Arrange pieces on top of poured filing
- Bake for 50-60 minutes (75 for garbanzo flour option).
- Again, note that if using the garbanzo bean flour option, bake for a full 75 minutes. The flour needs a low and slow bake to work well.
- Remove from oven and cool completely before serving. Chill for best results.
- Top with coconut whipped cream, whipped cream, or ice cream, if desired.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.