Healthy Pumpkin Pie Recipe

Introduction

This healthy pumpkin pie offers a deliciously creamy and spiced filling made with wholesome ingredients. Perfect for autumn gatherings, it features a simple crust and naturally sweetened pumpkin filling that everyone will enjoy.

Ingredients

• 15 oz pumpkin puree
• 13.5 oz canned coconut milk
• 1/4 cup rolled oats (or 3 tbsp flour of choice)
• 2 tbsp ground flax
• 1/2 cup coconut sugar (or brown sugar)
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tbsp pure vanilla extract
• 1 pie crust (or use your preferred crust recipe)

Instructions

1. Step 1: Prepare your pie crust in a 9-inch pie pan and set it aside. Preheat your oven to 400°F (200°C).
2. Step 2: If using rolled oats, blend them into a fine flour consistency using a blender or food processor. Combine the oat flour (or chosen flour), pumpkin puree, canned coconut milk, ground flax, coconut sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract in a bowl. Stir or blend everything until smooth.
3. Step 3: Pour the pumpkin filling into the prepared pie crust, spreading evenly.
4. Step 4: Bake the pie on the center rack of the oven for 27 minutes. The filling should still look slightly underdone when done baking.
5. Step 5: Allow the pie to cool, then refrigerate it uncovered for at least 5 hours to let it thicken and set before serving.

Tips & Variations

• For a gluten-free option, use certified gluten-free oats or almond flour instead of regular flour.
• Adjust the sweetness by using maple syrup or honey if you prefer a different natural sweetener instead of coconut sugar.
• Add a sprinkle of chopped nuts or a dollop of whipped coconut cream for extra texture and flavor when serving.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for about 20 seconds if desired, though it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and ground flax instead of eggs or dairy.

What can I use instead of ground flax?

If you don’t have ground flax, you can substitute with chia seeds or an additional tablespoon of flour to help bind the filling.

Healthy Pumpkin Pie Recipe

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★★★★★

4.6 from 137 reviews

• Author: Matteo
• Total Time: 5 hours 37 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This healthy pumpkin pie recipe offers a nutritious twist on the classic dessert by using wholesome ingredients like pumpkin puree, coconut milk, and rolled oats. Naturally sweetened with coconut sugar and flavored with warm spices, it creates a creamy and flavorful pie that’s perfect for any occasion. The pie is baked until just set and then chilled to achieve the perfect texture, making it a delicious, guilt-free treat for the fall season or holiday celebrations.

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Ingredients

Scale 1x2x3x

Filling

• 15 oz pumpkin puree
• 13.5 oz canned coconut milk
• 1/4 cup rolled oats (or 3 tbsp flour of choice)
• 2 tbsp ground flax
• 1/2 cup coconut sugar (or brown sugar)
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tbsp pure vanilla extract

Crust

• 1 pie crust (store-bought or homemade, 9-inch)

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Instructions

1. Prepare the crust: Place your pie crust in a 9-inch pie pan and set it aside while you prepare the filling.
2. Preheat the oven: Heat your oven to 400°F (205°C) to get ready for baking the pie.
3. Process the oats (if using): Blend the rolled oats in a blender or food processor until they reach a fine flour-like consistency. If using flour instead, skip this step.
4. Combine filling ingredients: In a bowl or blender, mix together the pumpkin puree, coconut milk, oat flour, ground flaxseed, coconut sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract until the mixture is completely smooth and well combined.
5. Fill the crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for an even surface.
6. Bake the pie: Place the pie on the center rack of the oven and bake for 27 minutes. The filling should still look slightly underdone when you remove it from the oven.
7. Cool and chill: Allow the pie to cool to room temperature, then refrigerate it uncovered for at least 5 hours. This chilling time allows the filling to thicken and set properly for a creamy texture.

Notes

• You can substitute rolled oats with your preferred flour if you want a different texture.
• Using coconut sugar keeps the pie naturally sweet without processed sugars.
• Make sure not to overbake; the filling should look slightly jiggly when done as it will firm up when chilled.
• For a gluten-free version, use a gluten-free pie crust and oat flour made from certified gluten-free oats.
• Ground flaxseed acts as a natural binder and adds nutritional benefits like omega-3s.
• Refrigerate uncovered initially to help the crust stay crisp.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: healthy pumpkin pie, pumpkin pie recipe, low sugar pumpkin pie, dairy-free pumpkin pie, vegan pumpkin pie, fall dessert, holiday pie