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.

Ingredients

Scale

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)

Instructions

Prepare the crust: Place your pie crust in a 9-inch pie pan and set it aside while you prepare the filling.
Preheat the oven: Heat your oven to 400°F (205°C) to get ready for baking the pie.
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.
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.
Fill the crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for an even surface.
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.
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