The Best Healthy Pumpkin Pie Recipe (+Video)

Make this simple pumpkin pie recipe for your next holiday gathering. Creamy pumpkin puree, rich coconut milk, and warm pumpkin pie spice come together for a perfectly smooth filling in a buttery, flaky homemade crust.

When I was a kid, I used to eat Thanksgiving dinner just so I could have pie.

Granted, I liked the Green Bean Casserole and Light and Fluffy Dinner Rolls. I DEFINITELY enjoyed the Sweet Potato Casserole and Cranberry Sauce too!

But I REALLY liked pumpkin pie.

In fact, one year, I asked my mom if she could make two pumpkin pies, just so that there was enough left over for me to have more once everyone left the house.

My son inherited the same love for pumpkin, but since switching to real food, I’ve ditched the sweetened condensed milk and canned pie mix version and I’m making this homemade pumpkin pie recipe instead!

HEALTHY HOMEMADE PUMPKIN PIE RECIPE

This healthy homemade pumpkin pie recipe is everything you love about a traditional pumpkin pie:

• Smooth and creamy
• Full of pumpkin flavor
• Quick and easy to make

However, this version is even BETTER because it’s:

• Allergy-friendly. The pie filling is dairy-free and the pie crust can be gluten-free and dairy free as well.
• Can be made with canned pumpkin OR Homemade Pumpkin Puree
• Naturally sweetened. No sugar overload from dessert here!

I made this pumpkin pie recipe for my daughter’s “feast” day at school (along with Instant Pot Mashed Potatoes) and by the time she went to get a piece of the pie, there was just ONE piece left. She snagged it and ate it right up. No other dessert was even touched!

Just more proof that this is the best pumpkin pie recipe.

INGREDIENTS FOR PUMPKIN PIE RECIPE

The ingredient list for a healthy pumpkin pie looks very similar to a traditional pumpkin pie, with a few minor changes:

• Homemade pie crust. This is my Fail-Proof Pie Crust Recipe, which has just 4 ingredients and can be adapted to be gluten-free and/or dairy-free if necessary. No rolling pin needed!
• Pumpkin puree. Homemade pumpkin puree or canned pumpkin will work, but you do NOT want pumpkin pie filling.
• Large eggs. To help hold everything together and get that perfect pumpkin pie texture.
• Full-fat coconut milk + brown sugar. Use these instead of sweetened condensed milk or evaporated milk for a rich, creamy filling.
• Pumpkin pie spice blend. This is SO easy to make, and WAY cheaper. Do yourself a favor and don’t buy store-bought blends! Here’s the recipe for homemade pumpkin pie spice.
• Cinnamon + vanilla + salt. All three work together to make the pie taste sweeter without the extra sugar.

If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).

EASY PUMPKIN PIE RECIPE PUMPKINS

• If you want to make your own homemade pumpkin puree, it’s important that you buy the right pumpkin.
• You DON’T want the big pumpkins you buy to carve. Pumpkin pie recipe pumpkins are commonly called baking pumpkins or sugar pumpkins.
• Use all the flesh, minus the seeds, like you do with acorn squash or butternut squash. If you want to go this route, here’s a full tutorial to make homemade pumpkin puree. (It’s better than Libbys pumpkin pie!)

HOW TO MAKE PUMPKIN PIES FROM SCRATCH

How do you make a pumpkin pie? If making pumpkin pie from scratch sounds scary, don’t worry! It’s one of the easiest pies you’ll ever make.

Step 1. Preheat the oven to 425F.

Step 2. Prepare the crust and pre-bake it for 2 minutes in your pie dish.

Step 3. Stir up the pumpkin puree, eggs, coconut milk, vanilla, and spices in a large bowl or the bowl of a stand mixer.

Step 4. Pour the filling mixture into the crust. Bake the pie at 425F for 15 minutes. Then reduce the oven temperature to 350F and bake for 50-60 minutes, until the crust is brown, and the center of the pumpkin pie is no longer jiggly.

Step 5. Allow the pie to cool COMPLETELY. Slice and enjoy.

Store leftover pumpkin pie in the refrigerator, covered with a layer of plastic wrap for up to 4 days. We’ve never had it last that long!

TIPS FOR RECIPES – PUMPKIN PIE

• Pre-baking the pie crust for just a couple of minutes helps the crust to stay firm and not get soggy when you add the filling. The pie dough will finish baking with the filling.
• If your crust starts to brown too quickly, use a pie shield or aluminum foil around the edges of the pie pan.
• Pumpkin pie will still look a little wobbly when it’s baked. If you bake it until it’s completely firm, it will crack as it cools. Remove the pie from the oven when it still has a slight wobble. It will continue to set up as it cools.
• When using fresh pumpkin puree, let it drain slightly before mixing in. Homemade pumpkin puree can be thicker than canned, so letting it drain will help with the end texture of your pie.
• For pie recipes – pumpkin pie and others – it’s important to let the pie cool COMPLETELY. This helps the filling firm up, so you get pretty slices when you serve dessert. I use this wire rack.
• Make this pumpkin pie recipe ahead of time! Store it in the refrigerator and let it come to room temperature before serving.

SERVE PUMPKIN PIE WITH

A great topping option for this all natural pumpkin pie recipe is Homemade Whipped Cream. All you need is heavy whipping cream!

Try these other yummy desserts for a Thanksgiving dessert feast!

BEST HEALTHY PUMPKIN PIE RECIPE FAQS

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WATCH HOW TO MAKE HEALTHY HOMEMADE PUMPKIN PIE