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Healthy Pumpkin Pie

Smooth and 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! https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/ @choccoveredkt

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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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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.

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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!

vegan-pumpkin-pie-recipe

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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 Secretly Healthy Pumpkin Pie Recipe

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Also try this Pumpkin Banana Bread

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Healthy Pumpkin Pie

This secretly healthy pumpkin pie recipe is a holiday favorite!
4.88/5 (25)
Total Time 45 minutes
Yield 1 pumpkin pie

Ingredients

  • 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

Instructions

  • 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

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4.88/5 (25)

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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 
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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!

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Reader Interactions

210 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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 🙂

  3. 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!

  4. 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.

  5. 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!

  6. 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 🙂

  7. 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

  8. 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.

  9. 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.

  10. 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!

  11. 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!

  12. J says

    My boyfriend hates the taste of coconut. Does this taste very coconut-y? If so, any suggestions for replacements and their amounts?

  13. 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!

  14. 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?

  15. 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?

  16. 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!

  17. 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”

  18. 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!

  19. 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!

  20. 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…

  21. 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.

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