Smooth and ultra creamy, this healthy pumpkin pie recipe does not taste healthy at all!
Homemade healthy pumpkin pie
Pumpkin pie is often considered a healthier choice than other popular holiday pies like pecan pie, apple pie, or chocolate cream pie.
However, many pumpkin pie recipes call for sweetened condensed milk, heavy cream, and a full cup of refined sugar.
In contrast, this healthier version is naturally sweetened and packed with the same spiced cinnamon pumpkin flavor as the classic holiday dessert.
Serve it for Thanksgiving or Christmas, and leave all of your guests speechless. This may just be the creamiest pumpkin pie you will ever taste.
You may also like this Crustless Pumpkin Pie
Pumpkin pie topping ideas
The healthy pumpkin pie is wonderful on its own.
But if you really want to take it to epic heights of deliciousness, top each slice with gooey vegan marshmallow fluff or homemade Coconut Whipped Cream.
Pumpkin pie plus whipped cream equals Thanksgiving in a dessert.
I can also vouch for the healthy pie topped with Coconut Ice Cream.
Healthy pumpkin pie recipe video
Above, watch the full step by step video.
Holiday healthy dessert ingredients
The filling calls for pumpkin, coconut milk, oats or flour, flax, unrefined sugar, spices, salt, and pure vanilla extract.
Pumpkin – Look for pumpkin puree as opposed to canned pumpkin pie mix. The latter already includes added sugar and spices.
Sometimes grocery stores run out of canned pumpkin puree during the holidays. If this happens, buy a sugar pumpkin or pie pumpkin and roast it at home.
Coconut milk – For the richest, thickest dairy free pumpkin pie, I recommend full fat canned coconut milk.
Lite coconut milk, skim milk, low calorie almond milk, or oat milk yield a thinner pie that is harder to slice. It still tastes delicious if you go with one of these substitutions.
Oats or flour – Try whole grain spelt flour, white flour, oat flour, all purpose gluten free flour, or almond flour. Coconut flour requires less, so feel free to experiment.
Rolled oats are a fantastic option with fiber, antioxidants, and other health benefits. Quick oats or instant oats can be substituted.
Steel cut oats will not thicken the pie and yield smooth results.
Flax egg – For an egg free vegan healthy pumpkin pie with no cholesterol, use ground flax. Non vegans can add one egg instead.
Spices – Cinnamon and pumpkin pie spice give flavor without extra fat and calories. If you cannot find pumpkin spice, replace it with additional cinnamon.
Or make homemade pumpkin pie spice. Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon each ground nutmeg and ground ginger, 1/8 teaspoon ground cloves, and optional 1/8 teaspoon ground allspice.
Refined sugar free pumpkin pie
My favorite refined sugar free options are coconut sugar and date sugar.
While they are more highly processed and lack the trace amount of nutrients present in unrefined sugars, traditional brown sugar or white sugar also work.
Use xylitol or a monk fruit erythritol blend for a pie with no sugar added.
I have not yet tried swapping the sugar for pure maple syrup or honey. If you try one of these options before I do, please let other readers and myself know how it goes.
Still craving pumpkin? Make a Pumpkin Spice Latte
Healthy pumpkin pie crust
You may use your own favorite pie crust recipe or a store bought crust.
I like the following homemade whole wheat pastry crust. Unlike many refrigerated or frozen crusts, this one is free of ingredients high in saturated fat like butter, lard, hydrogenated oil, and shortening.
Even though you are making a baked pumpkin pie, I recommend prebaking the crust first. This step ensures the finished crust will taste flaky and buttery, not soggy from the weight and moisture of the pumpkin.
- 1 1/2 cups all purpose or whole wheat pastry flour
- 1 teaspoon salt
- 1/3 cup sugar (or xylitol)
- 1/2 cup vegetable oil
- 2 to 4 tablespoons water
Preheat the oven to 200 degrees Fahrenheit. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together but is not gummy. I normally need about 3 tablespoons. Press evenly into a well greased 9 inch pie pan. Put the crust into the preheated oven and immediately increase the temperature to 350 degrees Fahrenheit.
The bottom of the crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards. Bake for 15 minutes. Let cool while you prepare the pumpkin pie filling.
Readers also love this holiday Vegan Pecan Pie
How to make healthy pumpkin pie
Begin by preparing your pie crust of choice. Set this crust aside.
Preheat the oven to 400 degrees Fahrenheit. If you are using rolled oats instead of flour, blend them in a food processor or blender until they reach a fine flour consistency.
Add all remaining filling ingredients, and either blend again or stir very well in a large mixing bowl with a spoon.
Once the filling is thick and completely smooth, carefully pour it into your prepared pumpkin pie crust. If needed, use a spatula to spread it evenly into the crust.
Place the pan on the center rack of the oven. Bake for 27 minutes. The texture should still look quite underdone when time is up.
Remove the pie from the oven and let cool. Once the pan is no longer hot to the touch, refrigerate it uncovered (or very loosely covered with paper towels) at least 5 hours or overnight.
During this cooling stage, the pumpkin pie will thicken considerably and set to an easily sliceable texture.
Store leftovers covered in the refrigerator for up to 5 days. While you can technically slice and freeze the pie, its texture will be nowhere near as creamy once thawed.
Serve to family and friends after a healthy holiday feast of stuffed butternut squash or lentil loaf, cranberry sauce, green beans, and Vegan Sweet Potato Casserole.
Healthy Pumpkin Pie
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 or 1 egg (for flax free, try this Vegan Pumpkin Pie)
- 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 the crust recipe included above)
Instructions
- Prepare your pie crust in a 9 inch pan, then set it aside. To make the healthy pumpkin pie recipe, preheat the oven to 400 F. If using oats, blend them first into a fine flour consistency, using a blender or food processor. Then stir or blend all pie ingredients together until smooth. Pour the pumpkin filling into the crust. Bake the pie for 27 minutes on the center rack of the oven. Its texture should still look underdone after this time. Let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and set.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Holiday Desserts
becauseHeloves! says
This looks amazing! I loooove coconut (actually a recent discovery. I used to hate it!) and made homemade coconut butter yesterday! I seriously have like nine people “converted” to the chocolate-covered diet. Everybody loves your recipes!
Chocolate Covered Katie says
Thank you so much… this really made me smile.
K-Lee Atwell says
Katie
First of all you are my hero bc my youngest child has multiple allergies one of which is egg whites. Everything I make from your site it yummy and he enjoys. So thrilled about this pumpkin recipe. My parents are vegan now so they will be happy as well. Is it possible to use chia seeds instead of the flaxseed (he’s allergic)?
Jason Sanford says
Unfortunately we haven’t tried so have no way of knowing, but be sure to report back if you do try it!
Jason (media relations)
Maggie Calmels says
Hi, can you tell me how do you do the the homemade coconut butter, thanks maggie
Julie Dove says
Here you go! https://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/
Elizabeth says
Same here! Everyone I know loves all the recipes I make on this blog! I have such fun just scrolling through the recipes, especially around the holidays. In fact, the holidays would not be the same without this blog! We make this pumpkin pie every year and were not even vegan. Sometimes we replace the coconut milk with evaporated milk or even just plain milk. (I’ve even used almond milk before, just a little less because it is more liquid-y).
Amy in Toronto says
You can pretend to be Canadian, since we celebrate Thanksgiving in early October 🙂
Your crustless pumpkin pie is one of my all-time favourite recipes to make – I absolutely love it – so I can’t wait to try this version!
Sarah S. says
LMAO! You sound like my older sister when we were kids XD Of course we’re super-close now, too. How did I forgive her, again???
christina @ The Beautiful Balance says
YUM! I just made a pumpkin pie with coconut milk and an oat/brown sugar crust but I never thought to blend the oats for a thicker texture! Genius!
loulou says
hello katie,
have you moved to another state? i remember a few days ago you mentioned packing up your car, and driving 22 hours away… all very mysterious! 🙂
Chocolate Covered Katie says
Visiting all sorts of different places at the moment… seeing lots of friends 🙂
Alexe @ Keys to the Cucina says
I really need to try working with coconut more for desserts- this looks out of this world! And yes I am super close with my family, and have been dreaming about the holidays coming up and how much fun it is to spend that time together. Enjoy your holidays too!
Laura @ The Green Forks! says
Just in time for Thanksgiving! PERFECT!!
Brittany @ The Fit Phoenician says
The pie looks amazeballs!
I wish I weren’t the only pumpkin pie fan in my family, it’s keeping me from making one.
Lisa Ernst says
I’ve been making vegan pumpkin pies for years now, and have always used tofu as the thickening agent. This is genius with the oats and flax, along with coconut milk. You can believe I will be making this pie for Thanksgiving and probably Christmas too!
janae @ bring joy says
Were you guys military? My husband’s in the military so we’ll be moving around a lot for the next 20 years or so, but I’ve often felt okay with it, because though in some respects it will be hard for my kids, ultimately, I think it can help us rely on each other & be a stronger family unit because of it. It’s fun to see pictures of you with your family.
Chocolate Covered Katie says
My dad was in international insurance… Yes, it is difficult but the experiences are SO priceless. And everyone I know who has been through it feels the same way, so don’t worry about your kids. Someday they will love you for it.
Lisa says
Family is definitely the most important thing in my mind too. They are always there through thick and thin.
This pumpkin pie is so my style! I hate the normal pies, so mixing in all these healthy ingredients into a pie sounds pretty amazing to me!
Lisa@bitesforbabies says
I’m not a huge pumpkin pie fan but this looks delicious and I love the healthier take on it! The pics are awesome 😉
Kayla says
I absolutley LOVE pumpkin pie! <3<3<3 Me and my sister are very close, unlike you though, I'm the youngest! Thank you so much for your wonderful blog posts, I cannot wait for your cook book!
Alex @ Cookie Dough Katzen says
I grew up in the same place my whole life, but I’m still very close to my family. Thanksgiving is probably my favorite holiday. Love this recipe! 🙂
Jen says
This looks great! Anything with coconut cream has to be good. Anyway, I just wanted to say that I made the vanilla cereal smoothie thingy (of which there is a pumpkin version I also like!) with about 1/4 cup cocoa powder and it was quite good. Like chocolate pudding!
Erica says
Katie, I’ve seen you write about 3 dogs: Molly, Henry, and Batman. What does Molly look like? I know Batman is black and I think Henry is brown and white, but I don’t know what Molly looks like! You should post pictures and stories about your dogs more often! I love dogs! 😀
Chocolate Covered Katie says
Molly was a little black Scottish Terrier. She was the smartest, most amazing dog, but unfortunately she is no longer alive. Yes, Henry is brown and white… kind of like a Jack Russell but with black spots as well as brown.
Danielle says
This sounds great! I have most of the ingredients already, so I think I may make this later in the week!
http://www.keenbeauty.com
Kammie @ Sensual Appeal says
A thousand times YES. That is all 😉
Emily says
ahhhh yes!!! pumpkin pie!!!
its sort of embarrassing how much i love my family. i miss them the minute i leave for school. we’re pretty close. (even though we drive each other crazy sometimes!)
Annie says
Yum – coconut in pumpkin pie. Never heard of this combination but sounds outta this world!! Lol u remind me of my sisters and me when we were little; im the younger sister and we did stuff like that ; ) they used to make my little bro and me be the boring charachters in our skits, in house we also made our other sister be the dad (bro was too young), had fights abt who got to do a particular special activity/use a new purchase first, wear who’s jewelry when, lick the batter bowl, who took what w/out permission …etc. And yet we loved sharing a room, sharing our things, doing activities together, enjoying each other’s company, helping each other out, holding hands through the rollercoaster of life… Even when we got older and separated physically by life stages, we stuck by each other emotionally. Sometimes I really miss the days when we all lived together and were in such easy reach of sight. But I guess I must adjust to life’s changes. However it has taught me to appreciate my family so much more than ever.
Thanks for sharing your sentiments Katie! I love reading abt little tidbits from your personal life that u often drop into posts : )
Chocolate Covered Katie says
Thanks, Annie!
Stacia says
I think this looks amazing. I am going to put this on my list of Thanksgiving dishes to try right now!
Makayla says
I’m dying to know how you and your family make cranberry sauce! Please tell! 🙂 I avoid white sugar entirely because of an allergy….but cranberry sauce is one of my absolute favorite Thanksgiving dishes. I’ve used the natural sweetener of maple syrup and a dash of orange juice in the past. What are your thoughts on your recipe?
Debra says
For cranberries, I cook up the fresh cranberries, with water, orange juice, orange zest and sweeten with a little Stevia Clear liquid. Yummy!
Ceara @ Ceara's Kitchen says
OMG! This looks amazing! I can’t wait to try your version of pumpkin pie which looks so easy and yummy! Hope you had a great thanksgiving!
Hehe, and yes I am very close to my family! 🙂
Jordan Younger says
Katie… this healthy pumpkin pie looks to DIE for. I can hardly stand it. I will absolutely be making this ASAP! I also love the cute little story you have in there about family, and the photo you added of you and your family! It makes your blog so much more personal that you add in these fun tidbits about yourself. I feel like I know you, which is so awesome. Keep on being amazing and inspirational!!! Xo
honeywhatscooking says
Looks delicious Katie, I love the addition of coconut milk, makes it so much creamier. Do you know if lite coco milk will work?
Betty Marsenison says
Pumpkin coconut sounds yummy! Can’t wait to give it a try. I’m loving your recipes lately and your cute anecdotes. What a lovely young girl you are, you are so blessed to have a close family. I have always leaned on mine–even now that I have my own family. I have a “Katie” too, she’s 10. I hope she grows up to be as lovely as you. Thank you, and please keep sharing your super-yummy, super-creative healthy eats!
Olivia Parker says
This looks SO good! Would you bake it the same way if you made it without the crust?
Nicole @ FruitnFitness says
I love pumpkin pie and coconut flavored anything so i’m sure the addition of the coconut milk to the pumpkin pie is wonderful! Family is so, so important! I don’t live close to my family right now and while I miss seeing them all the time I’m glad we can talk on the phone.
Diana Park says
I’ve made pumpkin pie with coconut milk but have always used cornstarch. I like your idea of oats & flax. Will try that next time. Usually when I make pumpkin pie I don’t cook the pie crust first, but add the mix to the raw crust. Do you cook your crust first because you cook the pie filling for only 27 minutes instead of 45 plus minutes? Thanks.
Debra says
Thanks for the wonderful recipe Katie! I used palm sugar and didn’t have any flax seed on hand, so used chia seed instead, it turned out great! Delicious!!
For cranberries, I cook up the fresh cranberries, with water, orange juice, orange zest and sweeten with a little Stevia Clear liquid. Yummy!
Unofficial CCK Helper says
It says to cook it first.
Maria says
Would it be possible to make this crustless?
erin says
My son is allergic to oats and soy is there something I can use to replace the oats?
Unofficial CCK Helper says
Try quinoa flakes or spelt flakes. Maybe even flour.
Jillian Perrius says
I do t have an actual blender so could I use oat flour and milked flax seed instead??? I can’t wait to make this for my babies!
Tracy Snider says
Yum, I think I might have to try this for the up and coming holiday. Thanksgiving!!!
58Teresa says
Try this w/ground up pecans and (butter? – coconut oil?) pressed into & up the sides of the pan for no gluten – oh – you’re gonna love this one!
Abbie @ Needs Salt says
I love pumpkin pie! This healthy version looks so good. I love how low in sugar this is.
Pinning!
Charlène Boutin says
I am very close to my family; I am the oldest of three sisters, and I always make the most of the time I get to go home from my studies. My little sisters are like my babies!
becauseHeloves! says
I do value my family! I love them so much that I’m (God willing) making my fruit and veggie hating cousin your black bean brownie recipe this Friday…without telling what’s in them of course! Hehehe.
But, when you were talking about being hurt and sad in your chai banana bread post, I thought I should tell you this! Three things last forever- faith, hope, and love- and the greatest of these is love. -1 Corinthians 13:13 (:
Also, your fat-free banana bread recipe is soooo good! Made it last weekend!
Alexis says
Looks great! I am going to try it.
Danielle Lopez says
i ABSOLUTELY love that you’re taking the time to create HEALTHY dessert recipes… i’m not a big “sweet tooth” person myself but my family is and i do, occasionally, enjoy a brownie or rice krispie treat but i thoroughly enjoy baking! so i adore that you’re posting healthy recipes! thanks so much and keep posting please 😀
Kari says
Oh man, this was GOOD! I used unsweetened vanilla almond milk since I didn’t have any coconut milk on hand and it’s still thick and creamy and yummy! The crust was fabulous, too! Great work, Katie!
Audrey says
I was just going to ask if this would work. Thanks for the info!! 🙂
Charity says
Me too! I am glad to know this. I am going go to try it with almond or soy milk for Thanksgiving.
Nikki S says
Did the cooking time change any?
Tara | Treble in the Kitchen says
Mmmmm this looks amazing!! I am a huge Pumpkin Pie fan and I am always looking for ways to “healthify” recipes. Do you ever sweeten with Saccharine? A co-worker of mine just gave me a bottle and I am not sure how to use it!
Bluidshay says
Yum! Has anyone tried this with butternut squash yet?
anonymous says
What brand of vanilla extract do you like to use for your recipes? ( also peppermint extract as well)
Kiti says
Holy Moly!!! I looooove pumpkin pie….BUT I don’t really dig the ones I’ve tried…. But I know deep down that I love it >.< Can't wait to make this!!!
*Prepare to be amazed family*
Annie says
This sounded great and very different than anything I’ve tried before, so last night I decided to go for it! Maybe it’s because I used lower-fat coconut milk, but after 27 minutes in the oven my pie was not even close to being done – it was still basically liquid. I ended up keeping it in the oven for about 45 minutes, and even then it was still very loose/liquidy texture…but I hoped for the best, noting that you said it needs 5 hours to set up in the fridge. This morning I pulled it out and thankfully it did firm up more, enough to be cut. Overall though I would describe the texture as very delicate, more like a pudding that goes into a pie shell. Maybe more oats or chia seed (which I used instead of flax) would help it bind a little better?
Anyway, I’m glad I tried the recipe and it’s great to be able to satisfy a pumpkin pie craving without feeling as guilty – no sweetened condensed milk in this one! Thanks Katie.
Jenn says
Same thing happened to me. I baked this last night and I used coconut cream instead because I can never find full fat coconut milk here. I thought it would make it set up even more, but no..super liquidy. I put mine back in for about another 10 minutes, but it didn’t change much. This morning, it is set up, but still very soft. I made it for a Thanksgiving eve potluck tonight, but I let the kids try it out first. They all loved it! I think the key is to keep in the fridge and just pull it out 10 minutes before serving (because the crust needs to thaw a bit I thought).
Elyse @ Lizzie Fit says
I’ve always been super close with my mom but the older I get the better friends we become. I couldn’t imagine it any other way 🙂 Unfortunately she doesn’t like pumpkin pie… but I bet she could learn to love a healthy version 😉
Danica says
When you say “blend” do you mean mix or do you mean BLEND-as in process in a blender or food processor?
Unofficial CCK Helper says
Actually blend.
Tasha Mixon says
Katie,
What kind of coconut milk do you use? Brand? I made this pie this week and it was good but it took a lot longer to bake. The crust was really easy and yummy. I may try the almond milk as suggested above.
Unofficial CCK Helper says
I know she’s used Thai Kitchen Organic in the past. Be sure to use canned and full fat, not carton.
Jackie @ thecharmitspot says
This looks soooo delicious & I can’t wait to make this! Can you recommend a substitute for the canola or veggie oil? Would coconut oil work? I LOVE all of your recipes!!
Chocolate Covered Katie says
I would think it would work.
joanna says
has anyone made this a crustless pie?? i’d like to make this next week without the pie crust because i can’t eat nuts/seeds. wondering if it would be a soupy mess if i tried to cut it without a crust holding it together?? i figure i could risk it and see what happens haha i might end up with pumpkin pie lava pie.
Chocolate Covered Katie says
Why not make the crustless pumpkin pie recipe instead? 😉
Joanna says
Omg im blind or just blonde! Haha i just saw it. Yes, i will make that one then!!
Jeanne says
I wonder if the crust really needs the sugar at all? Did you try it without?
Joy says
Have all the ingredients in cupboard. Spending Thanksgiving with my plant-based eating daughter (me too”!). This will be dessert! 🙂 Will let you know how it goes! Thank you!
Amee Fisher says
I just wanted to thank you for your recipes! My youngest son, has deathly allergies to almost every food and environmental. The 2 things he is not allergic to is coconut and cocoa! ALL of your recipes are safe for him!! With Thanksgiving here, I struggle to make dinner safe for him and YOU allow me to make yummy things that our entire family can eat and our 4 year old can indulge and be safe!! From the bottom of my heart…THANK YOU!! Please continue to help moms like myself!! I do not know what I would do with out your recipes!! You are a blessing from God!!!
Amee Fisher (and my little boy, Cason) 🙂
Rebecca Willis says
Hi…I love your blog and make several of your recipes on a regular basis 🙂 can I use coconut cream instead of milk? I have that already but can get the milk. Thank you!
Unofficial CCK Helper says
That would work fine.
Allise says
Hi Katie!
How long should I plan to wait between making the crust and then making the filling? I understand the baking part but not the cooling time frame. I know you’re busy but I hope to hear back soon!
reiko says
I’m going to try this tonight! Since Thanksgiving is tomorrow, tho (nothing like taking the time out to test it first! Oh well!) what should the consistency be when you take it out of the oven? It is supposed to “firm up” in the fridge, but how soft and “liquidy” should it seem when you first take it out? Thanks!
Tracy says
oops, should have read the comments first. I did not put it in the blender, I just mixed it by hand. after 27 minutes it is still liquid. I will try baking longer to see if it helps, but I guess by not using the blender, I messed it up.
Julie says
Have you tried using a liquid sweetener in this at all? Coconut sugar is just too expensive for our budget and I don’t do any cane sugar so I usually try to sub in maple syrup or agave whenever possible. If I don’t hear back from you, I’ll probably just give it a shot anyway and if I hose up the texture, I just won’t share it with anyone (more for me).
Julie says
Update – I made the crust using maple syrup and it is AMAZING!!! I probably didn’t need to put in the full 1/3 cup but I did (it’s pretty sweet). I used the same amount of oil too and the mixture was a bit too thin so I added about another 1/8 cup of ww pastry flour to thicken it up. I just pulled it out of the oven and it smells and tastes fantastic. I put some in a little ramekin too so I can test out the pie filling after I bake it before I try to give it to anyone else.
Julie says
Second Update – the pie turned out really really good. I had a can of coconut milk in the fridge so it had separated. Since I was using liquid sweetener, I only used the fatty part off the top of the can of coconut milk and excluded the liquid part. I tested out my mini tester pie and it was so so so so good although it isn’t orange but that might be because I used fresh pumpkin (grown in my back yard) rather than canned puree which tends to be a bolder orange color. Sorry to mess with your recipe which I’m sure is amazing as is but, like I said, I had to adapt using maple syrup since that’s what I keep on hand.
Denise says
Looks delicious!! If I want to use stevia as the sweetener in the crust, how much would I use?
Amy says
Fantastic pie!!! Everyone loved it!
(In my oven, I had to cook twice as long though.)
Mary Marshall says
Very good recipe! It was not quite as sweet as I’d like it, but I didn’t have stevia and I’m not sure I remembered to add the 2Tbsp brown sugar to replace that. I’ll definitely try again with a bit more sugar.
The texture was pretty good, definitely softer (more pudding like) than pumpkin pie I’m used to, but it was still delicious. I’ll be making again!
I used a pre-made crust to make things easier 🙂
Dawn-Reneé Rice says
Made this yesterday and the only “complaint” I have is that baking it 27 minutes wasn’t long enough, because the middle never completely set. Other than that it was the best pumpkin pie I’ve ever had! I’ll make it again for Christmas and bake it a little longer. Thank you for sharing!
Kari says
This pie turned out fabulous and – as you said – so creamy! This will be my go to pumpkin pie recipe from now on 🙂
hila says
I made two of these for two Thanksgiving dinners. It was easy , delicious and healthy. It was personally my favorite pie out of all the pies I sampled from others! Thank you!
Karen Horton says
Can you make this ahead of time and freeze? I’m going to substitute GF flour for the crust. Looks like a good one and love the fact that it’s only 141 calories.
Chocolate Covered Katie says
Sorry, I’ve never tried freezing it.
emma says
Made this for Christmas! Everybody claimed to be too full from dinner to eat it, as my mom had made a billion other desserts that were put out first.
But, we saved the best for last. This filling is ridiculous. Both taste wise and in ease to make! I was a little concerned about making a pie, as I don’t do that all that often (re: never.). Holy toledo was this good!!!! I used coconut butter and water instead of the coconut milk and just threw everything in the Vitamix- bam. Tasty as any pumpkin pie I ever had! Super good for breakfast, too 😉 I used the crust that Angela at Oh She Glows http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/ (the GF one), but subbed sunflower seeds and pumpkin seeds because we also had to keep it nut free- amazing! Thank you both!
Charity says
Thanks for the tip!
Chris Zaccharia says
Perfect snacks for Weekend! 🙂
Rene says
Looks amazing and delicious, but I am not so sure about healthy. Coconut milk is high in fat and this recipe is also high in sugars and carbs …………. But I still want to try it 🙂
Joy tringo says
My daughter has a lot of allergies and the recipies are great for her. She loved the single chocolate chip cake. We’re wondering if you could post a single pumpkin pie recipe? We’ll be trying more of your great recipies. Thanks, Joy
Jeanne says
Just make this and it’s absolutely delicious. Love the really simple crust recipe. Thank you 🙂
Evelyn says
I made this pie yesterday and it is so good! It’s creamy and delicious and my mother, sister and I all agree that it tastes like there’s butter in it. I am the only vegan, but it was a hit with them and they say it tastes better than a non vegan pie I made before becoming vegan. There’s only one piece left! I highly suggest making this pie. Thanks so much for the recipe.
Evelyn says
I made this pie yesterday and it is so good! My dairy loving mother and sister loved it too, they even said it tasted better than a non vegan pumpkin pie I made before becoming a vegan. It is perfectly creamy and sweet, I highly suggest making it! Thanks so much for this recipe.
Michelle says
I am from a super tight family of four girls. (22,20,16,15 I am the youngest.) When one or both of my sisters that are gone come home, we usually spend at least two hours singing and playing instruments, and talk until we go to bed at around 4 A.M. We constantly write each other letters and call each other. Also, my second oldest sister got engaged this week! So yay her! And yay pumpkin pie!
Sailorwind says
What can I sub for the flax seed? I’m not vegan so egg is fine but I know that is not always the right substitute for flax. I understand the flax could be in place of egg, oil or butter. Which one is it for this recipe?
Roxanne says
I had the same question — hoping I can just sub in egg, as my flax meal is a little long in the tooth, and I do love eggs!
Roxanne says
Of course, I’m thinking now if I sub in egg for flax, I’d have to nix some liquid somewhere too. Hmmm. I might have to think. Not in a thinking mode now — more of a rush!
J says
My boyfriend hates the taste of coconut. Does this taste very coconut-y? If so, any suggestions for replacements and their amounts?
Unofficial CCK Helper says
It doesn’t 🙂 .BUT you can also use cashew cream: https://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/
Kelli says
I just made this tonight and I didn’t have a can of coconut milk but I had a can of coconut cream (very low in fat, wink wink) from Trader Joe’s and it tastes unbelievable! Its almost like a mixture of pumpkin pie and pumpkin cheesecake. Thanks for the recipe!
Leanna says
I would like to make this pie but don’t have ground flaxseed. How important of an ingredient is it? Can I leave it out or substitute it for something else?
Caryn says
Think you could bake this without crust, as kind of a custard? I’m thinking in ramekins. You think?
anonymous says
Sure, why not?
Jaime says
I looked through a lot of comments and did not see anyone mention using raw milk. Is there any reason that raw milk would not work?
oatmealer says
Can I use Ener-G egg replacer instead of the flax? Is it the same ratio if I substitute the Ener-g? Thanks!
anonymous says
Not Katie, but it says on the box of energ that 1 1/2 tsp is equal to 1 egg.
Flax is I think 1 tbsp for 1 egg.
Julie says
what other milk can you use for this recipe?
Chocolate Covered Katie says
You can use cashew cream for a coconut-free version: https://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/
Julia says
just made this! its in the oven ♥
hope it turns out okay 🙂
Sara says
Hi! Thanks so much for this great recipe. I’m trying to calculate the correct amount of calories for a slice of this pie. It says 140 but at the bottom says add 120 calories if using this crust. Does that mean 1 slice using your crust is 260 calories? Thanks!
Gina says
For the pie crust, the recipe states 1/3 cup xylitol or sugar; what is the conversion for sugar?
Unofficial CCK Helper says
1/3 cup as well.
Cassie says
Do you grind the oats into a flour?
Cassie says
Do you have to grind the oats into a flour?
anonymous says
It says to blend everything in the blender. So the oats will get ground when you do that.
Liz says
Love your recipes and was thinking of trying this out for my family thanksgiving dinner tomorrow. Unfortunately not everyone in my family loves coconut. Is the coconut flavor strong in this recipe?
Unofficial CCK Helper says
Not at all! But you could always do cashew cream instead of the coconut. Just google
“cck cashew cream”
Angela says
5 Stars, you rock so much. This pie was insanely delicious. I had never made pie or crust and I usually can’t stand the texture of pie crust, but this blew me away. I did everything exactly as you put in the recipe, except I used coarse ground turbinado sugar and made the crust only slightly less damp than it should have been. The result was almost like a baklava crust. Everything about this recipe was ace, thanks so much!
Rachel says
I made this pie for Thanksgiving and it was great! I did use a different crust so I can’t comment on that.. but the filling was great & I made it exactly as the recipe. Only issue- as I did see one other commenter say- There is no way this pie is even close to done in 27 minutes. I had mine in for 1 hour and it was still not firm in the center- but as the recipe said it did set in the fridge. I had it in the refrigerator for about 6 hours before it was cut and it was perfect. Thanks Katie!
Melenie says
Dr. Michael Gregor, on his website, Nutritionfacts.org, posted a healthy pumpkin pie that I love. It is pumpkin, dates, silken tofu and spice. It’s so nutritious, that I can actually have pumpkin pie for breakfast and not feel guilty. It is not unlike your ultimate chocolate pie recipe with the tofu. Not that I am saying anything against your recipes, I love that I can find healthy desserts here, I just thought I would share…
What I would like to find to go with it would be a nut based pie crust. That would make a superfood dessert…
Laura says
I don’t like coconut so I would have to use my standard either skim milk or non fat evaporated milk. I currently use store bought crust in a box and then roll it out so thinly that a crust that is meant for one pie I end up making crusts for 3 (when rolling out I add Splenda, whole wheat flour, and almond flour). I like parts of your recipe that I might try though. When I am in a pumpkin pie mood, I eat it 7 days a week for dinner …I figure pumpkin is good for me. I do add 2 tablespoons of flaxseed and a full serving of vanilla protein powder (25 grams of protein for the entire pie and I eat 1/3 of the pie at a time) as I don’t eat hardly any meat.
Diana Fleming says
Katie, i really enjoy your vegan recipes as I’m a long-standing, deeply-entrenched vegan, who happens to have a special bent toward vegan desserts. 🙂 Please answer this question for me: when a recipe calls for brown sugar, is it packed brown sugar, lightly packed or not packed at all? Thanks for the clarification, and please keep those recipes coming. All the best, Diana
Unofficial CCK Helper says
Not Katie, but I use lightly packed unless it specifically says packed. 🙂
Diana Fleming says
Thank you for your response, Unofficial CCK Helper. But I would to know what Katie means when brown sugar is listed in her recipes. Is Katie packing it or lightly packing it? I hope Katie would please answer this question. Thanks, Diana
Anita says
I tried this recipe and was really annoyed cause it didn’t taste like pumpkin pie (which was probably unfair on my part since it’s hard to make something healthy taste exactly like something that’s not). But after leaving it in the fridge for about 2 days I went back and tried it again and it somehow tasted a lot more like pumpkin pie. I don’t know if just sitting in the fridge did the trick or if I’m losing my mind. But either way I was pleasantly surprised at how close it came to tasting like the real thing. Thanks for the recipe! It’ll be a life saver come fall!
Jamie says
This pumpkin pie was AMAZING … I made it for my family and they loved it … I made a almond flour crust though just my preference .. filling was delicious!!!
Verb says
Test
Nala says
Just made this. So delicious. I’m going to love making it during the holidays.
Taylor says
Wonderful recipe- should we drain the can of coconut milk before blending or use it with the water that sits on top?
Unofficial CCK Helper says
You can use all of it!
glow:) says
awesome:) friends are awesome but family were made just for us to fit in… mostly… some days i feel like the strangest bird and the hardest to feed.. poor mom has had to change her meals for me :(…and i always feel bad when this comes hard.. so.. THAnks for all your healthy ideas…. We use natural cane sugar or honey and then i notice my organs function quite well compared to..I am craving pumpkin flavor like crazy these days… and chocolate ideas are the most awesome… 🙂 i can only enjoy chocolate if its natural sugar and way less than those yummy chocolate bars on the shelf at the store.. k so i appreciate your efforts..:0) all the best… i love the title “chocolate-covered” … and it suits me to a tee 2… glow ; )
glow:) says
awesome:) friends are awesome but family were made just for us to fit in… mostly… some days i feel like the strangest bird and the hardest to feed.. poor mom has had to change her meals for me :(…and i always feel bad when this comes hard.. so.. THAnks for all your healthy ideas…. We use natural cane sugar or honey and then i notice my organs function quite well compared to..I am craving pumpkin flavor like crazy these days… and chocolate ideas are the most awesome… 🙂 i can only enjoy chocolate if its natural sugar and way less than those yummy chocolate bars on the shelf at the store.. k so i appreciate your efforts..:0) all the best… i love the title “chocolate-covered” … and it suits me to a tee 2… glow ; )
Debbie Groves says
LOVE your recipes!!!!! Thank you for them!! Do you ever use coconut flour? I just bought some and can’t wait to try it!
Unofficial CCK Helper says
This is my favorite of katie’s recipes that use coconut flour: https://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/
There is also a REALLY good brownie recipe made with coconut flour in her cookbook if you have the book!
Frozen Yogurt says
Oh wow! I have yet to try adding coconut milk next time. I use a mix of shortening and butter to get the most buttery tasting pie crust. We are all pumpkin lovers at home and absolutely no thanksgiving is complete without pumpkin pie on the table. This is a classic recipe and absolutely a huge hit. 🙂
Diana Fleming says
Hi Katie, is the brown sugar in this recipe packed? If not, how do you measure it? Do you just put the measuring cup in the brown sugar, scoop it up and level off with a knife? Thanks for clarifying. Diana
Nani Womack says
Looking recipes that don’t contain natural sugar,
Or dairy. Love some of your recipes that I can eat thank you so much!!!
Rachel says
This is delicious! I didn’t try the crust and just used a gluten free graham cracker crust I had. That said, the flavors of the filling are great and since none of the ingredients need to “cook” that much I was able to taste the filling before adding it to the crust so I could make sure it was good. If a person didn’t want to let it fully set I would say it makes a very nice pudding as well. 🙂
Victoria Johnson says
Thank you so much for this recipe! I used it to try out for my clients, and it was a massive success! I’m a personal trainer and I am collecting recipes to put on my website for a healthy thanksgiving options, and this one will be a great addition. I was sure to give you credit and add a link to your site. I definitely will be reommending this and using it for myself!
Jennifer says
This recipe was fantastic! Made a test run this week and it will be Thanksgiving dessert!
Katie says
Hi Katie,
Do you taste the coconut milk in this pie? I do not like coconut flavor at all. Thanks
Bertha Bush says
Hi, Katie! How can I bake this without the crust? I was planning on using your crust less pumpkin pie recipe as a guide. What do you recommend? Thanks!
Ines says
Hi kate, I was just wondering how to substitute eggs into the recipe ? Do I remove the flax and/or the oats?
A H says
You can experiment. If you do, let us know the result.
eileen says
love your recipe for pumpkin pie. I don’t usually use coconut milk , is there any substitute
Thank You
Neha says
• Thank You for this delicious recipe. I also added a teaspoon of pure maple syrup
along with 1 tablespoon amaretto to it and it was a lip smacking one. I have tried your Cauliflower Pizza Crust recipe, and it was too good. I make it often, as my son Ryan loves it. Last week I tried a Halwa recipe, and everyone loved it. I am sharing the link here if you wish to try the Maho Halwa recipe
Karen says
Made this recipe for Thanksgiving and it was amazing!!! I have intolerances to dairy, egg and gluten so finding this recipe was a life saver and allowed me to have pie again! made it with a store bought gluten free crust. The family even loved it!!! only change I made was processing the oats into flour before incorporating into the recipe. Thanks for the wonderfu recipe!!!!!
Josie says
Amazing recipe. Made it yesterday for Halloween. I used soft brown sugar, no stevia & homemade coconut milk. An all round success & they all want the recipe. Thanks & well done Katie!
Patricia says
Do the coconut ingredients give the pie a coconutty flavor?
Julie Dove says
It really doesn’t! But you could also probably use nondairy creamer or cashew cream. If you try, let us know how it goes! https://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/ Edible experiments are fun 🙂
janice english says
Canola oil is not a healthy ingredient. As a matter of fact is is one of the worst oils that can be used.
Leah says
By blend the ingredients do you mean in a blender, or just mix by hand? Just curious bc of the oats.
Julie Dove says
Yes in a blender.
Frank says
Hi Katie,
Do you have a real good substitution for oil in your pumpkin pie recipe?
I took oil out of my diet and my lipid panel dropped to normal.
Processed saturated fats must be the culprit.
Thanks
Frank
Julie Dove says
There is no oil in the pie recipe, only in the crust recipe. You can use any crust you wish.
Kristin says
What can I use as a sub for the ground flax?
Julie Dove says
Cornstarch might work. Be sure to report back if you try!
Danielle says
Can you sub anything for the flaxseed? I just realized i don’t have any 🙁
Julie Dove says
Maybe cornstarch? Be sure to report back if you try! Energ egg replacer would also work.
Matilde says
We tried this with almond milk and it tasted JUST LIKE the pumpkin pie you get at cafés! We didn’t want the coconut taste to be too overpowering, and almond milk was perfectly smooth and un-detectable.
LOVE THIS RECIPE!
S says
Can you freeze leftovers of this recipe?
Julie Dove says
Not sure, but be sure to report back if you try!
Katie says
What can I use to substitute for the oats?
Julie Dove says
flour?
AnatuUllah says
Katie- this pumpkin pie is very delicious. I subbed the coconut milk with Greek yogurt whole milk. I let it sit in the fridge for about an hour. I highly recommend! Thanks.
Mary says
Great recipe, thank you Katie!
Jason Sanford says
Such a gorgeous photo!
Susan Swayze says
For your healthy pumpkin pie…..can I make my own crust? or does it have to be this one? can I use a store-bought crust? Thanks for your response..
Jason Sanford says
Sure, you can use any crust.
Carla says
Unfortunately this recipe didn’t work out for me 🙁 It probably has to do with high altitude? I live at 8700 ft. I followed the recipe, after 5 hours of chilling the consistency was like a melted milkshake. So I tried bringing it back to room temp and baking again, at 400, this time for 40 min…still had a soupy consistency after second chilling. The other thing I did was grind my own flax seed. Do you have high altitude suggestions? Thank you, Carla
Jason Sanford says
Hi! Maybe this could be a good resource to start? https://www.kingarthurflour.com/learn/high-altitude-baking.html
M says
It may be worth trying an egg in place of the flax if you are not vegan, they typically have similar properties of binding, thickening, and leavening in baked goods and it could work better in your environment?
Kim Hinderliter says
WHat about using coconut cream for a thicker filling?
Jason Sanford says
That works!
Heather says
I love your recipes! However I find that they are chronically VERY underbaked. The pumpkin pie is no exception. I had to add 20 minutes to baking time. I usually have to add at least 10 minutes but more like 15-20 minutes to the baking times. I don’t like full on dough in the middle! Otherwise, your recipes are fantastic really easy and so yummy. And made with ingredients I usually have on hand.
Jason Sanford says
Hmm might be a climate or elevation thing, as recipes sometimes need different cooking times and temps depending on these variables. Only other thing I can think of is have you ever calibrated your oven? Most ovens are not calibrated correctly unless it’s done by the owner, and some can be up to 20 degrees off!
Darlene Burgess says
Best idea is to use a thermometer and test everything you bake. It keeps from overbaking/underbaking things. I didn’t make this exact pie, I have a very similar recipe that I tried. I had to cook it longer than the person who wrote the recipe had to cook it. But I used my thermometer (175F for pumpkin) and it came out perfectly – after another 20 mins.
And as Jason said, calibrations on ovens are wonky. Best to get an under $10 oven thermometer and check out your oven temp as well.
Jessie says
I agree, Heather. Love the recipes, but I’m worried some will end up under baked. It seems inconsistent. And it’s not my oven —I bake a lot and never have this issue with other recipes.
Janelle says
If you are allergic to flax, what do you recommend as a substitute?
Jason Sanford says
Try using some cornstarch (non gmo if you wish). If you do try it, be sure to report back with results! I think it should work just fine.
Darlene Burgess says
You can also sub or add in some arrowroot powder (1 tbs per tbs of ground flaxseed called for). It works well.
Next time, try 2 tbs of arrowroot powder instead of the flax.
M says
If you are not vegan, egg and flax are interchangeable in most recipes. I would use one egg for this if I did not have flax on hand
Isabella says
Will the results change greatly if a 9 in round pan is used?
Darlene Burgess says
It will probably overfill a 9″ pan. So fill to within 1/2-1″ from lip of pie pan. Then take the remainder of the liquid and put in a small oven-proof container or microwave container and bake/nuke until it’s set. That’s what I’ve always done with my “extra” pie filling. YUMMY!
Alex says
Hi Katie! Am wanting to make this for a thanksgiving potluck on Thursday – would doubling the recipe fill a 9×13 pan? Thanks
Jason Sanford says
Hmmm it’s an interesting experiment and I don’t see why not. In general, 9×13 is double an 8×8 recipe… but not every recipe does well when doubled in exact amounts, so just keep that in mind. Hopefully (and probably) it will still work. Be sure to report back if you try!
Stressed out for the holiday says
Has anyone tried it with soy milk instead of coconut milk?
Jason Sanford says
You might be able to get away with it if you added in some almond butter or oil or something to take the place of the coconut milk’s fat.
Jess says
No bueno. The pie never fully set and the coconut sugar adds way too much of a caramel flavor (it’s a weird, almost burnt flavor that hides the spices).
Darlene Burgess says
My experience has been that coconut sugar is a LOT sweeter than regular sugars, so I use 1/2 the amount of the called for sugars in the recipe. That would also fix the spice issues as well.
Also, make SURE your spices haven’t been sitting around for a while. When I made a very similar-to-this pumpkin pie, I used freshly grated ginger and freshly grated nutmeg and it was fabulous. (the recipe I had called for 2 tsp of pumpkin pie spice. I used 1 tsp of cinnamon and then 1/2 tsp each of nutmeg and ginger – I don’t use cloves as I don’t like the taste, but it can be added in – not more than 1/4 tsp as it’s VERY strong-tasting)
Brooke says
Could the pie filling be made with tart shells ? What would I cut the time to ?
Jason Sanford says
You never know if it’ll work until you try, but it sounds like a fun experiment. Be sure to report back if you do try!
MOM CURTIS says
I AM WONDERING WHAT THE ROLLED OATS DO FOR THE RECIPE? I DON’T WANT TO INTERRUPT THE SMOOTHNESS WITH THE TEXTURE OF A ROLLED OUT? I HAVEN’T MADE THIS RECIPE YET BUT AM CURIOUS??
Jason Sanford says
You can replace with flour. They are a thickener.
Jennipher says
Throw everything in a blender and it will be super smooth (and so simple).
Marie says
How long does the pie last in the fridge? I made your pie and it is wonderful. I made it with low fat coconut milk. It is a tiny bit runnier but still delicious.
April says
Any sub for oats ?
Jennipher says
This was so simple and quick to make, I used my Vitamix. Delicious and even the non-vegans loved it.
Ami says
Do u think it would work with maple syrup instead of sugar? And would u use 1/3 cup? Thx!
Summre says
It would most likely be to much liquid. Trying subbing some maple sugar for regular sugar or lower the milk amount to compensate for the maple syrup.
Emily says
I made this pie as mini pies with an oat flour crust and it really was amazing. I did use cornstarch in place of oats because of the oat crust though. Will make this again.
Laura Beth says
Hi Katie, I’ve just stumbled upon your recipe, and I’m looking to try it for my first ever proper Thanksgiving pumpkin pie! On top of my allergies, I also have a sensitivity to seeds, so is there a way to substitute the ground flax seed? I know flax seed can be used as a thickener in place of cornstarch, but do you think it would work the other way around?
Kristen says
Best pumpkin pie I’ve ever had and made!!!! I made my own pumpkin puree by baking a small pie pumpkin. So good. Keeping this recipe. What a treasure!!! Thank You!!!
Chocolate Covered Katie says
Thank you so much for making it. Happy Thanksgiving 🙂
Trisha Fox says
I was sad after all the time it took to make this the flavor/texture was not up to my standards, own’t make again.
Malina says
When adding the full-fat canned coconut milk, do you add the entire can (including the clear liquid that tends to separate at the bottom of the can)? Thank you!
CCK Media Team says
Yes just shake it up before opening 🙂
Malina says
When making the pie crust, can I use coconut oil instead of canola / vegetable oil? Thank you so much again!
CCK Media Team says
Yes!
Jeff Yost says
The best pumpkin pie recipe we have ever tried! Fantastic flavor! Thank you.
Cecilia says
I only have canned lite coconut milk, will that be ok?
Asia says
Absolutely delicious!!! I used coconut sugar, oatflour/almond flour, and coconut oil as subs….so bomb! Second time making it and much less guilty when I can eat a quarter of this pie all by myself in one sitting 😁.
Chocolate Covered Katie says
Thank you so much for making it 🙂
Brenda says
Hello,
I’d like to try this but can’t tolerate flax seed meal. What would be a good substitute? Tapioca flour? Something to add as a binder?
A says
Was so good!
Sol says
I made this for a test run for Thanksgiving, and it exceeded my expectations!
Oil Free Vegan says
This pumpkin pie was delicious! Making again for Thanksgiving!
Meghan says
Just stumbled upon this recipe around Halloween and made it and plan on making it for Thanksgiving! My nephew loves pumpkin pie but cannot have tree nuts or coconuts. Can I sub evaporated milk? Also, my first version was a little liquidy–should I cook for longer or add any eggs? Last question! –Can this be frozen and defrosted for Thanksgiving?
April B Spicer says
I made the pumpkin pie filling exactly as recipe states, but I used a premade crust. I cooked for 38 minutes per others comments. I refrigerated for many hours and just tried it tonight. My husband gave it the thumbs up and I think it’s delicious! I was trialing it for Thanksgiving and I think it’s a go! I am curious if I let it come to room temp if it will still hold together. I had no issues with it being liquid once refrigerated. Thank you!
Martin says
This recipe is great as written, though I took the following liberties and was happy with the result. It firmed up in the fridge no problem and held it’s shape when cut.
– Replaced sugar with equal volume granulated sucralose
– Doubled the flax
– Replaced the coconut milk with half soymilk and half oat-based eggnog
Leslie says
Definite;y 5 stars!!! Fabulous and so creamy! This is my new go-to pumpkin pie recipe and I am sharing it with family and friends. Great for people who need to be egg-free. Allspice is one of my favorite spices and I add it to almost every cookie recipe I make as well as breads like cranberry bread. Thank you Chcolate Covered Katie!
Iris says
Sugar is not healthy. It’s deceiving. Instead say healthier pumpkin pie.
CCK Media Team says
Sugar is not healthy, but foods with sugar can absolutely be healthy 🙂
Think about broccoli with salad dressing that has sugar, for example. It still gives you health benefits of broccoli. This pie still gives you all the health benefits of pumpkin (fiber, vitamins, etc.) with much less sugar than traditional recipes.
Jessica says
Hi, this looks great! I need to cook dishes in advance this year. Have you ever frozen this recipe?