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Healthy Pumpkin Pie

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 slices
Calories 325kcal
Author Lyndsey


Crust Ingredients

  • 1.5 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup coconut sugar
  • 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


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.


Serving: 1slice | Calories: 325kcal | Carbohydrates: 20.8g | Protein: 5.9g | Fat: 14.4g