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Healthy Pumpkin Pie

Smooth and ultra creamy healthy pumpkin pie!

Healthy Pumpkin Pie - satisfies your cravings without weighing you down with fat and sugar... The recipe is easy to make and so impossibly creamy that no one ever guesses it’s secretly good for you! @choccoveredkt

When you move around a lot as a child, family becomes extremely important.

You learn to rely on each other whilst navigating a new city or country, making new friends, and as you begin a whole new chapter of life together.

Considering how many times I’ve moved in my life, it should be no surprise how much I value my family.

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chocolate covered katie

And therefore it should be no surprise Thanksgiving is one of my favorite holidays.

We celebrated exceptionally early this year (read: before Halloween), as I will be in a different state from my parents and sister on the actual day.

I created a new recipe for dessert, combining two of my all-time favorite foods–pumpkin and coconut–for what might be the creamiest healthy pumpkin pie recipe you’ll ever taste in your life.

The healthy pumpkin pie is wonderful on its own; but if you really want to take the pie to epic heights of deliciousness, top it off with some vegan marshmallow fluff or homemade Coconut Whipped Cream.

Pumpkin pie + whipped cream = Thanksgiving in a dessert.


All of the usual suspects were present for the actual meal: homemade cranberry sauce, mashed sweet potatoes, toasted pecans, and my favorite Lentil Soup Recipe.

And then the pie – If you make this pie and want to serve it with something besides the aforementioned marshmallow fluff, I can also vouch for it being completely amazing topped with my Coconut Ice Cream!

Healthy Pumpkin Pie Recipe

Are you close to your family?

I’m not saying there aren’t (many) times when we drive each other crazy. But at the end of the day my family knows everything about me and somehow still loves me.

I’m still not sure why my younger sister didn’t abandon me long ago… like when I used to bite her… or always made her be the dad when we played house… or when I tried to intimidate and scare off her middle school boyfriends…

Yeah, I really wasn’t the best older sister…

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The Best Secret Healthy Pumpkin Pie Recipe
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Healthy Pumpkin Pie

This secretly healthy pumpkin pie recipe is a holiday favorite!
4.9/5 (29)
Total Time 45 minutes
Yield 1 pumpkin pie


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


  • Healthy Pumpkin Pie Recipe: Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.” Note: I’ve not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks, but I can’t vouch for the results.
    Crust Recipe:
    1 1/2 cups ww pastry flour or all-purpose flour (Almond flour may work but I have not tried it. Many readers have said gf all-purpose flour will work.)
    1 tsp salt
    1/3 cup sugar, or xylitol for sugar-free
    1/2 cup canola or vegetable oil (80g)
    2-4 tbsp water (I used 3)
    Preheat oven to 200F. 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. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350F. (The crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards.) Bake 15 minutes. Let cool.
    View Nutrition Facts


Also be sure to try this Pumpkin Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


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4.9/5 (29)

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Published on November 4, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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.

  2. 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..

  3. 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

  4. 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.

    • 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.

    • 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

    • 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!

  5. 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!

    • 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.

  6. 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)

    • 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!

  7. MOM CURTIS says


  8. 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.

    • 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.

  9. 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.

  10. 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?

  11. 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!!!

  12. 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.

  13. 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!

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