It’s almost here! The best day of the year (in my opinion): Thanksgiving. And the best part of Thanksgiving (…besides the stuffing)? PIE. Especially this healthy pumpkin pie, which I might have created just so I could eat a slice for breakfast and feel good about it (seriously it’s that healthy).
This healthy pumpkin pie is here to prove that condensed milk and refined sugar are NOT required to make a traditional tasting, delicious pumpkin pie (promise). So let’s get baking!
Why Is This Pumpkin Pie Recipe Healthy?
This healthy pumpkin pie is gluten-free, dairy-free, and sweetened only with dates. It has the same creamy texture and warming flavor as traditional pumpkin pie, but far more nutrients and fiber.
Here are the ingredients you’ll need to make this healthy pumpkin pie filling:
- pure pumpkin purée (NOT pumpkin pie filling)
- eggs, ideally organic and/or pasture-raised
- Medjool dates
- full-fat coconut milk
- pure vanilla extract
- pumpkin pie spice
Crust Options For This Healthy Pumpkin Pie
GLUTEN-FREE PIE CRUST OPTIONS
You can make this pumpkin pie using any crust you like. I LOVE the flavor of a salted oat-pecan crust, as written here, but if you’re trying to please traditional pumpkin pie lovers, go with a more traditional crust. To keep it gluten-free, you can find store-bought gluten-free crust in the freezer sections of Whole Foods Market or Trader Joe’s.
PALEO PIE CRUST OPTIONS
The filling of this healthy pumpkin pie is 100% paleo. The oat-pecan crust isn’t because of the oats. To make this pie paleo, simply use a paleo pie crust instead of the pecan oat crust. I love this paleo pie crust recipe.
CRUSTLESS PIE OPTION
You can totally make this pumpkin pie without any crust at all! Simply bake in a greased pie pan and enjoy!
Coconut Whipped Cream
As for all pumpkin pie recipes, it goes without saying that this healthy pumpkin pie is best enjoyed with whipped cream or coconut whipped cream to keep it dairy-free.
Healthy Pumpkin Pie On-The-Go
Ok, if you’re still here it must mean you love pumpkin pie. So do I. If you can’t wait until Thanksgiving to make this healthy pumpkin pie, you might want to try these pumpkin spice energy bites. They’re basically portable slices of pumpkin pie that are perfect for powering you through holiday shopping or travel.
Really Into Pumpkin?
Who isn’t? Here are some of my favorite healthy pumpkin recipes from the Loveleaf Co. archives:
Healthy (Turmeric) Pumpkin Spice Latte
Pumpkin Spice Energy Bites
Easy, Healthy Pumpkin Pancakes
Vegan Pumpkin Chocolate Truffles
Paleo Pumpkin Spice Donut Holes with Pecan Crunch
Pumpkin Pie Smoothie Bowl
Or check out my Healthy Pumpkin Recipe Pinterest board!Print
Healthy Pumpkin Pie
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Healthy pumpkin pie with a pecan-oat crust. Gluten-free, dairy-free and naturally sweetened with dates. Serve with coconut whipped cream.
- 1 (15-oz) can pure pumpkin purée (not pumpkin pie filling)
- 1/2 cup pitted Medjool dates
- 3/4 cup full-fat coconut milk (well incorporated – make sure the cream and liquid are mixed together before measuring, which may require the milk to be heated first)
- 3 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons tapioca flour
Oat-Pecan Crust (Optional, See Note)
- 1 cup old-fashioned rolled oats, gluten-free if desired
- 1 cup raw, unsalted pecans
- 1/4 teaspoon sea salt
- 5 pitted Medjool dates
- 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
Preheat the oven to 350 degrees F.
Make the filling. Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. Set aside.
Make the crust. Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. The mixture should look crumbly, but will easily stick together when pressed. If the mixture seems too dry, you can add a tablespoon of warm water and process again.
Grease a 9-inch pie plate. Press crust mixture evenly in the bottom and up the sides.
Pour the filling mixture into the crust.
Bake for 40-50 minutes until the filling is set in the center and no longer jiggly. Important: Check the pie every 20 minutes to make sure the crust isn’t burning. If the crust getting too golden brown, carefully cover the pie edges with foil and continue baking.
Allow pie to cool completely, at least one hour, before serving. Top with whipped cream (or coconut whipped cream!), if desired!
Storage. Store pie in the fridge once completely cool.
Crust. Feel free to make this pie with another crust or store-bought crust instead of homemade. It will still be delicious!
Keywords: healthy pumpkin pie, gluten-free pumpkin pie, dairy-free pumpkin pie
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Oh my goodness. Made this for Thanksgiving dinner and decided I like it even better than my usual pumpkin pie recipe! It set beautifully, no weeping and it’s so creamy. My GF/DF sister-in-law and I thank you for creating and sharing this recipe. It’s a keeper!
So happy to hear that, Carissa! Happy holidays!
Could I use my food processor if I don’t own a high speed blender?
I think that would work, but I’ve never tried it! Just make sure the batter doesn’t go above the food processor fill line 😉
I just used my food processor for both and it worked beautifully. :-).
Thanks for sharing!
I just made this for dessert for Thanksgiving. I am going to put in the fridge and hope it stays until Thursday. I am so excited to try it!
Enjoy, Kara, and Happy Thanksgiving!