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Gluten-free, dairy-free pumpkin pie slice on a white plate with a dollop of coconut whipped cream.

Healthy Pumpkin Pie

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  • Author: Ally Milligan
  • 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.




Oat-Pecan Crust (Optional, See Note)


  1. Preheat the oven to 350 degrees F.

  2. Make the filling. Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. Set aside.

  3. 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.

  4. Grease a 9-inch pie plate. Press crust mixture evenly in the bottom and up the sides.

  5. Pour the filling mixture into the crust.

  6. 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.

  7. 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!