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.
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Pumpkin season is here! If you're looking for the perfect Thanksgiving dessert or are just craving a slice of the traditional fall flavors, this healthy pumpkin pie is for you.
If pumpkin is your thing then you'll also want to try out baked oatmeal, overnight oats, muffins or protein balls - all pumpkin flavored!
Why This Recipe Works
- Quick to make compared to classic recipes! This paleo pie crust requires no chilling time.
- Healthy alternative to store-bought pies. This healthy pumpkin pie is made with no refined sugar making is less sugar than prepackaged versions.
- Dairy free, gluten free and paleo.
- Wholesome ingredients that make pie for breakfast a thing!
- An easy Thanksgiving dessert your whole family will love!
Ingredients For This 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: use almond flour, not almond meal.
Filling Ingredients
- maple syrup: you can use coconut sugar or honey but note that using coconut sugar will make the pie darker than what you may be expecting. I love the fall flavors maple syrup brings to the recipe.
- coconut cream: be sure to select full fat coconut cream (it comes in a can) rather than coconut milk.
- pumpkin puree: use all natural pumpkin puree instead of canned pumpkin pie mix. You can use organic if you choose.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Make the crust: Mix together crust ingredients and press into a pie plate sprayed with coconut oil spray. You will then bake them at 350F for 15 minutes.
- Mix up the filling: Mix together healthy pumpkin pie filling ingredients in a separate large bowl.
- Bake: Spoon the pumpkin pie filling into the pre-baked crust. Bake the crust for an additional 45-60 minutes. The crust is done when the top is set and does not jiggle.
Expert Tips for Making This Recipe
- Storage: Store covered in the refrigerator for up to 3-4 days. You can also freeze the pie by wrapping it tightly in freezer safe wrap and storing in the freezer for up to 1 month.
- 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 middle or lower rack to prevent burning and promote more even baking.
- If crust begins to burn put foil around the edges during the last part of baking to prevent it from burning.
- Allow pie to cool completely before slicing. Pie will set up in 3-4 hours.
- Top with whipped cream or ice cream if you like.
- Make into healthy pumpkin pie bars by baking in a square Pyrex baking dish and allowing pie to completely cool in the refrigerator before cutting into squares.
Recipe FAQs
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.
Yes! Follow the directions to make it without crust and instead bake the filling according the second bake directions.
You can skip making the paleo crust and instead use a refrigerator pie crust 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.
Yes. Allow pie to cool and tightly wrap in freezer safe wrap and store for up to 1 month. Bake in either an aluminum pan or a Pyrex freezer safe dish.
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Healthy Pumpkin Pie
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 pie spice
Filling Ingredients
- ½ can coconut cream full fat
- ½ cup maple syrup
- 2 eggs
- 1 - 14 oz can of pumpkin puree
- 2 teaspoon pumpkin pie spice
Instructions
Crust Instructions
- Preheat oven to 350F. Line 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.
Filling Instructions
- Combine coconut cream and coconut sugar until well mixed. Add to remaining filling ingredients in a large bowl and mix until well incorporated.
Baking Instructions
- Add pumpkin filling to pre-baked crust and bake for an additional 40-45 minutes or until the filling is set and does not jiggle.
Notes
- Storage: Store covered in the refrigerator for up to 3-4 days. You can also freeze the pie by wrapping it tightly in freezer safe wrap and storing in the freezer for up to 1 month.
- 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 middle or lower rack to prevent burning and promote more even baking.
- If crust begins to burn put foil around the edges during the last part of baking to prevent it from burning.
- Allow pie to cool completely before slicing. Pie will 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 pie to completely cool in the refrigerator before cutting into squares.
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