Craving a healthy dessert this fall? I've rounded up 15 healthy pumpkin desserts that are delicious while being healthy. Many of these recipes are gluten free, vegan and keto and are super easy to make!
Jump to:
- Pumpkin Zucchini Muffins
- Chocolate Chunk Cake
- Healthy Pumpkin Pie
- Vegan Chocolate Chip Cookies
- Snickerdoodle Cookies
- Pumpkin Protein Muffins
- Dairy-Free Pumpkin Ice Cream
- Vegan Creme Brulee
- Bundt Cake with Date Caramel Sauce
- Keto Pumpkin Pie Twists
- Healthy Pumpkin Cake
- Fudgy Vegan Pumpkin Brownies
- Pumpkin Cheescake
- Almond Flour Mug Cake
- Pumpkin Spice Nice Cream
- Healthy Pumpkin Pie without Condensed Milk
August rolls around and everyone is so ready for fall flavors! Starbucks is ready to release their famous latte at any minute and that is our green light to start whipping up all the healthy pumpkin desserts.
There are actually a ton of healthy pumpkin desserts to choose from! Whether you're into brownies, pie, cake or muffins, there are 15 delectable recipes for you to choose from.
Mark these healthy pumpkin desserts down for chilly October days or to bring to Thanksgiving dinner or check out these easy Thanksgiving desserts for even more ideas! Bring on the fall flavors!
These muffins are a healthy breakfast or snack recipe great for feeding hungry kids!
Moist, fluffy and light, this is a an easy recipe to double and freeze a batch for a quick snack. Add in some chocolate chips for a little bit of sweetness with the perfect combo!
This easy Chocolate Chunk Cake is a must make for fall!
Moist, full of spice flavor and the perfect amount of dark chocolate chunks in every piece.
This healthy pumpkin pie is made with no condensed milk and is naturally sweetened with maple syrup. Less sugar, paleo, gluten free and dairy free yet creamy and full of fall pumpkin goodness!
Forget store bought pie this year, this recipe is easy and simple to make for Thanksgiving or any occasion. This is by far the best of the healthy pumpkin desserts there are!
Chocolate Chip Cookies – the perfect combination of flavors!
Loaded with fall spices and chocolate chips, these bakery-style cookies are packed with flavor and will be ready in 20 minutes or less!
An easy to make cookie that your family will love for fall!
These gluten free snickerdoodles are soft, chewy, and made with puree and warm fall spices.
The perfect quick and healthy fall breakfast that your family will love!
Gluten free, dairy free and easy to make vegan. The perfect start to fall mornings or evenings - one of the most versatile healthy pumpkin desserts!
This Dairy-Free Ice Cream is unbelievably creamy, sweet, and full of flavor! The ingredients will remind your fave pie while eating a delicious scoop of creamy ice cream!
It is refined sugar-free, has very few ingredients, and tastes fantastic! It’s also vegan, so it’s great for anyone!
All the fall flavors of pie in a classic custard dessert that's made completely egg free and dairy free. One of the most flavorful and healthy pumpkin desserts!
This creamy vegan creme brulee makes a impressive vegan Thanksgiving dessert and is sure to stand out on your holiday table.
BUNDT CAKE WITH DATE CARAMEL SAUCE
Bundt Cake is all about fall! Spicy, sweet, filled with apples, pecans, and dripping with a Medjool date caramel topping.
This recipe is plant-based, and dairy and egg-free. Enjoy this bundt cake for breakfast or on a lazy afternoon with a cup of coffee. This seasonal cake is perfect to take and share. Trust me, it’s that good!
With tender and buttery crust, sweet pumpkin filling, and spicy cinnamon sprinkle, these Keto Pie Twists will become your new fall tradition!
This easy pastry recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
This healthy cake is the best version of a classic fall dessert that doubles for healthy snacks!
Topped with a luscious yogurt cream cheese frosting, it is moist, decadent, and packed with hidden nutrients!
Fudgy, gooey, and flourless vegan brownies marbled with filling.
A healthy and decadent autumn treat that's simple (prep time is just 10 minutes!), and requires no special equipment.
This delectable cheesecake is a cream cheese based delight blended with festive fall spices and baked in an easy to make graham cracker crust.
It is perfect for all of your holidays, parties and special occasions.
Microwave mug cake is a quick, easy treat that comes together in 10 minutes or less. Who doesn't love healthy pumpkin desserts that double as breakfast?
It's gluten and dairy free (no milk needed)! To make this recipe keto, substitute maple syrup with your favorite zero calorie/carb sweetener and use sugar free chocolate chips!
This Nice Cream is perfect for the beginning of fall (or anytime really) when we want that special Autumn feeling but the temperature is still over 80.
Made with bananas, canned pumpkin, coconut milk, spices and a hint of maple syrup this guilt free treat is sure to please all the pumpkin spice lovers in your life!
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Healthy Pumpkin Pie without Condensed Milk
Equipment
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin spice
Filling Ingredients
- ½ coconut cream full fat
- ½ cup maple syrup
- 2 large eggs
- 1 - 14 oz. can pumpkin puree
- 2 teaspoon pumpkin spice
Instructions
Crust Instructions
- Preheat oven to 350F. Line a pie plate or an 8X8 baking dish with parchment paper.
- Mix together crust ingredients. Press into baking dish and use a measuring cup to flatten and smooth top. Bake for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt, 1 teaspoon pumpkin spice
Filling Instructions
- Combine coconut cream and sweetner until well-mixed. Add to remaining filling ingredients in a large bowl and mix until well incorporated.½ coconut cream, ½ cup maple syrup, 2 large eggs, 1 - 14 oz. can pumpkin puree, 2 teaspoon pumpkin spice
Baking Instructions
- Add pumpkin filling to pre-baked crust and bake for an additional 40-45 minutes or until the filling is set the cetner jiggles only slightly.
Notes
- Storage: Store covered in the refrigerator for up to 3-4 days. You can also freeze the pie by wrapping it tightly in a freezer-safe wrap and storing it in the freezer for up to 3 months.
- Make Ahead: I tend to eat this right from the refrigerator making this healthy pumpkin pie the perfect recipe to make a few days ahead.
- Bake pie on the middle or lower rack to prevent burning and promote more even baking.
- If the crust begins to burn put foil around the edges during the last part of baking to prevent it from burning.
- Allow the pie to cool completely before slicing. Pie will be set up in 3-4 hours.
- Top with whipped cream or ice cream if you like.
- Make into bars by baking in a square Pyrex baking dish and allowing the pie to completely cool in the refrigerator before cutting into squares.
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