This healthy pumpkin pie recipe without condensed milk is so delicious, creamy, and full of pumpkin flavor! Made with almond flour crust and dairy-free pumpkin pie filling, this easy pumpkin recipe is perfect for Thanksgiving and the holidays!
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- Why You Will Love This Recipe!
- Ingredients For This Pumpkin Pie Recipe
- How to Make Pumpkin Pie Without Condensed Milk
- How to Store Pumpkin Pie
- How to Make Pumpkin Pie Ahead of Time
- Expert Tips for Making This Recipe
- Recipe FAQs
- More Healthy Thanksgiving and Fall Desserts!
- Healthy Pumpkin Pie without Condensed Milk
Why You Will Love This Recipe!
- Healthy recipe compared to store-bought pie.
- Easy recipe to make!
- No condensed milk, no heavy cream, and no evaporated milk.
- Almond flour homemade pie crust with no chilling time (or try our gluten-free pie crust!)
- Delicious pumpkin pie spice flavors - just like the traditional recipe.
- No water bath and no blind bake.
- Minimal equipment - no pie weights, no food processor, and no rolling pin needed!
- No refined sugar and naturally sweetened with maple syrup and coconut sugar.
- Dairy-free, gluten-free, and paleo.
- Wholesome and minimal ingredients!
- This is a healthy pumpkin dessert idea your whole family will love!
- Try this pumpkin cheesecake recipe for a low-carb pumpkin dessert with graham cracker crust!
Ingredients For This Pumpkin Pie Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Almond Flour Crust Ingredients
Almond flour and coconut flour provide the base for the almond flour crust.
Coconut sugar lightly sweetens the crust.
Vanilla extract provides a warm flavor.
Salt balances out the sweetness and helps to round out the texture of the pie crust.
Pumpkin pie spice bumps up the pumpkin pie flavor
Coconut oil works as a fat source just like butter in traditional pumpkin pie crust.
Healthy Pumpkin Pie Filling Ingredients
Eggs provide structure and binding to pumpkin pie filling. They help the filling to be fluffy and add to the creamy, smooth, custard-like texture.
To make healthy pumpkin pie without condensed milk, coconut cream is added. Full-fat coconut cream provides a creamy texture and flavor.
Canned pumpkin puree or fresh pumpkin puree is the main flavor ingredient in any pumpkin pie recipe. Do not use pumpkin pie filling.
Sweeten with maple syrup for a deep and warm sweetness. Use coconut sugar, light brown sugar, or white sugar.
Substituting regular sugar for one of these sweetener alternatives will make the pie darker than traditional pumpkin pie.
How to Make Pumpkin Pie Without Condensed Milk
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Preheat the oven to 350F. Line a 9-inch pie plate or an 8X8 baking dish with parchment paper.
Mix together the crust ingredients in a large bowl.
Evenly press the crust into the prepared pie dish. Bake for 15 minutes.
Combine coconut sugar and coconut oil in a large mixing bowl. Add the remaining pie-filling ingredients and mix until smooth.
Spoon the pumpkin pie filling into the pre-baked crust. Bake the crust for an additional 45-60 minutes.
The pie is done when the top is set, the outsides are baked, and the center of the pie jiggles only slightly.
How to Store Pumpkin Pie
Refrigerating Pumpkin Pie without Condensed Milk
Before storing, allow the healthy pumpkin pie to come to room temperature. Cover the pie with plastic wrap and aluminum foil and store it in the refrigerator for 3-4 days.
You can also store individual slices tightly wrapped or placed in an airtight container in the refrigerator for 3-4 days.
Freezing Pumpkin Pie
To freeze the pumpkin pie, allow the whole pie to cool completely on a wire rack. Tightly wrap it with plastic wrap and then aluminum foil.
Use a freezer-safe pie plate or an aluminum pie plate to freeze. Freeze for up to 1 month.
How to Make Pumpkin Pie Ahead of Time
You can make this whole healthy pumpkin pie recipe up to 2 days in advance and serve it chilled.
The pumpkin pie filling can be made up to 5 days in advance and added to the crust when ready to bake.
Allot at least 3-4 hours of cooling time after baking before serving.
Expert Tips for Making This Recipe
- Place the unbaked pie on a baking sheet for easy transfer.
- Monitor your oven temperature using an oven thermometer.
- Bake pie on the middle or lower rack to prevent burning, minimize pumpkin pie cracks, and promote more even baking.
- If the crust begins to burn put a pie crust shield or foil strips around the edges during the last part of baking to prevent it from burning.
- Allow the pie to cool completely before slicing. The pie will be set up in 3-4 hours.
- Refrigerate the pie before slicing for easier cutting.
- Top with whipped cream or vanilla ice cream if you like.
- Make it into healthy pumpkin pie bars by baking it in a square Pyrex baking dish and allowing the pie to completely cool in the refrigerator before cutting it into squares.
This lightened-up version of the classic version is made with less sugar from being naturally sweetened by maple syrup. It's also dairy free made with no condensed milk.
Depending on the ingredients, registered dietitians from Eating Well agree that the recipe depends on whether pumpkin pie is healthier than other choices like apple pie. However, due to one crust in pumpkin pie, they note it to be slightly better for you.
Yes, you can make crustless pumpkin pie! Follow the directions to make it without crust and instead bake the pumpkin filling according to the second bake directions.
You can skip making the almond flour crust and instead use a refrigerator pie dough that is a flaky-style crust.
It will still be healthier than the traditional recipe since the filling is made with less sugar and is naturally sweetened.
Regular milk like dairy milk or even whole milk or almond milk do not have the thickness to create the best results for pumpkin pie texture.
Using full-fat coconut milk or coconut cream provides a dairy-free alternative that helps to keep the thickness and fluffy texture of pumpkin pie filling.
Yes. Full-fat coconut milk or coconut cream are dairy-free replacements.
More Healthy Thanksgiving and Fall Desserts!
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Healthy Pumpkin Pie without Condensed Milk
- ½ coconut cream full fat
- ½ cup maple syrup
- 2 large eggs
- 1 - 14 oz. can pumpkin puree
- 2 teaspoon pumpkin spice
- Preheat oven to 350F. Line a pie plate or an 8X8 baking dish with parchment paper.
- Mix together crust ingredients in a large bowl. 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
- 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
- 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.
- 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 to room temperature before storing in the refrigerator. 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.