Healthy Pumpkin Pie
This Healthy Pumpkin Pie is a lighter twist on the holiday classic, made with simple, wholesome ingredients for a creamy, perfectly spiced dessert. It’s easy to make and just as festive and delicious—perfect for your Thanksgiving celebrations!
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Healthy Pumpkin Pie uses pure pumpkin, creamy coconut, and warm spices to create a smooth, naturally sweetened filling that’s dairy free and delicious. It can also be made gluten free, depending on the crust that you use. Perfect for a guilt-free holiday treat that still tastes decadent!
Need more pumpkin treats to round out your fall celebration? Try my grandma’s pumpkin dessert bars (my personal favorite) or these amazing pumpkin cupcakes with cinnamon cream cheese frosting.
Made this for a Friendsgiving party and it was a hit! Great flavor and texture!
— Cheyenne
Reasons to love this recipe
- Naturally sweetened: Uses coconut sugar for a rich, caramel-like sweetness.
- Dairy-free and vegan: Made with creamy coconut for a rich texture. There’s no need for eggs or butter!
- Simple ingredients: Just pantry staples and a can of pumpkin!
- Perfectly spiced: A wonderful blend of warm spices for cozy fall flavor.
- Healthier twist: A lighter take on a holiday favorite.
- Easy to make: Quick prep with minimal fuss!
Ingredients you’ll need
One of the best parts of this healthy pumpkin pie recipe is that it’s made with minimal ingredients! They all come together to create a warm, creamy, and flavorful dessert. So good, no one will guess this is healthier! Scroll to the recipe card for exact measurements.
- Pumpkin puree: The star ingredient! Use canned pure pumpkin puree and not pumpkin pie filling.
- Coconut cream: Use just the cream (avoid the liquid) to create a thick, luscious filling without any dairy.
- Coconut sugar: Adds natural sweetness and depth of flavor.
- Pure vanilla extract: For a soft sweetness that balances the spices.
- Cinnamon: The essential spice for pumpkin pie, adding warmth and a comforting fall flavor.
- Ground ginger: Adds a bit of zing and complexity, balancing the sweetness with a hint of spice.
- Nutmeg: Has a warm, slightly nutty taste that provides depth and a hint of coziness.
- Cloves: This spice adds intensity and pairs beautifully with the ground cinnamon and nutmeg.
- Salt: Just a touch to balance and enhance the sweetness and flavor of the pie.
- Cornstarch: Helps to thicken the filling, making it smooth, sliceable, and perfectly set after baking.
- Pie crust: I typically use a store-bought pie crust for convenience, though a homemade crust works beautifully too.
- Whipped cream: Can’t forget the whipped cream for topping!
Substitutions and variations
- Sugar: This recipe calls for coconut sugar, which keeps the pie refined sugar-free. However, feel free to use granulated sugar or brown sugar instead.
- Pumpkin pie spice: If you’d rather replace the individual spices with pumpkin spice, you can mix in 2 1/2 to 3 teaspoons pumpkin pie spice.
- Gluten free pumpkin pie: Simply use a gluten-free crust.
- Classic pumpkin pie: Try my best pumpkin pie recipe if you’re not concerned with having a lighter dessert! It’s a family favorite!
How to make this recipe
Step 1: Preheat the oven to 350ºF. Prepare a pie crust in pie pan, if using homemade. Set aside.
Step 2: Add the canned pumpkin, coconut cream, sugar, spices, salt and cornstarch to a blender and blend until very smooth. Alternatively, you can simply whisk all ingredients together in a large bowl until smooth.
Step 3: Pour the mixture into a 9-inch pie dish lined with a pie dough. (No need to pre-cook the pie crust.) Spread evenly with a spatula. Bake for 1 hour. When done, it’s normal for the middle to still look jiggly.
Step 4: Let pie cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight. Slice and serve with whipped cream!
Helpful tips
- Using coconut sugar: Keep in mind the coconut sugar makes the pie look darker in color, so sub with half brown sugar and half granulated sugar for a more orange filling.
- Cover the crust: If the crust starts getting too brown, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking.
- Bake until just set: To avoid a cracked top, bake until the pie is just set in the center. It should still have a slight wobble when you take it out, as it will continue to set as it cools.
- Allow to cool: After baking, let the pie cool to room temperature, and then refrigerate for a few hours to fully set. This makes for the perfect creamy texture when sliced. If you prefer a room temperature pie, just set it out when you start to serve the main course.
Frequently asked questions
Absolutely! Simply roast, mash, and puree fresh pumpkin. Fresh pumpkin may have a higher water content, so you may need to strain it or cook it down to match the consistency of canned pumpkin.
No, there’s no need to pre-bake or blind-bake the pie crust beforehand—it bakes right along with the filling and will be perfectly done when the pie is finished.
Yes! Cool the pie completely, wrap it tightly it in plastic wrap and then foil, and freeze for up to two months. Thaw it in the fridge overnight before serving.
Storage recommendations
Once the pie has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil and store it in the fridge. You can also store individual servings in an airtight container. Pumpkin pie can stay fresh in the refrigerator for up to 4 days.
More holiday desserts
If you try this homemade pumpkin pie, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Healthy Pumpkin Pie
Ingredients
- 15 ounce can pumpkin puree
- 1 cup coconut cream, (don’t shake the can) spoon out the cream and try not to use the liquid part
- 1 cup coconut sugar*
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch***
- 1 frozen pie crust, or use homemade
- Whipped cream, optional for serving
Instructions
- Preheat the oven to 350ºF. Prepare a pie crust in pie plate, if using homemade. Set aside.
- Add the canned pumpkin, coconut cream, sugar, spices, salt and cornstarch to a blender and blend until very smooth. Alternatively, you can simply whisk all ingredients together in a large bowl until smooth.
- Pour the mixture into a 9-inch pan lined with a pie crust. (No need to pre-cook the pie crust.) Spread evenly with a spatula.
- Bake for 1 hour. If the crust starts getting too brown, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. When done, it’s normal for the middle to still look jiggly.
- Let pie cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with whipped cream!
Notes
also reduce the coconut sugar to 3/4 cup for a bit less sweetness.
**You can replace the individual spices with 2 1/2 to 3 teaspoons pumpkin pie spice.
***Arrowroot or tapioca starch are good substitutes for cornstarch.
Store leftover pie loosely covered in the fridge for 3-4 days. To freeze for up to
about 3 months, let the whole pie cool completely. Then, wrap it tightly in several
layers of plastic wrap and an even layer of foil to protect it from freezer burn.
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This recipe was first published in 2018. It was updated and republished with new photos and tips in 2024.
Great balance of flavors! We loved this pie!
Delicious pumpkin pie! Will be a new mandatory Thanksgiving recipe!
Great recipe – the taste and texture were amazing!
Made several for Thanksgiving and they turned out perfect!! Love the helpful tips included before the recipe.
Fantastic pumpkin pie recipe! Made just as the recipe states. Everyone LOVED it! Will make it again next year!
This is the best pumpkin pie I’ve ever tasted!! Super creamy and just the right amount of spice and not overly sweet. I love the addition of ginger. Not to mention this was a cinch to prepare. Thank you so much for sharing, this is the only recipe I’ll use from now on.
Made two pumpkin pies for Thanksgiving. The leftovers were used as breakfast the next day. This pie is the best pumpkin pie I have ever made.
The pie was a hit!!! I made several and they were gone in no time!
I tried this with fresh pumpkin, it turned out amazing! I followed the recipe & method to the letter because i’d never made pumpkin pie before and it was delicious! & family loved it alot!
Made this for a Friendsgiving party and it was a hit! Great flavor and texture!
So happy you enjoyed!
Amazing! Absolutely loved it!