This homemade pumpkin pie is made with real wholesome ingredients, is refined sugar-free, dairy-free, creamy smooth and perfectly spiced – the ultimate fall dessert!
It’s the most wonderful time of the year!! No, not quite Christmas, but pumpkin spice, rustling leaves and cozy sweater weather! Fall is truly the best time of the year, don’t you think? And what better way to celebrate than with the BEST Healthy Pumpkin Pie ever! Would you believe me if I told you that in the past I was not a fan of pumpkin pie? It’s true. I tried many times to like it, but I just couldn’t get on board with the whole idea of pumpkin purée added to a sweet dessert. It’s funny, as you get older, even your taste buds seem to change. Now, I’m all about the pumpkin everything craze! (yes, I drank the pumpkin kool-aid) So much so, I’ll be bringing this homemade healthified pumpkin pie to both Thanksgiving dinners this year.
I adapted this recipe from my Healthy Pumpkin Pie Squares recipe as I knew it would work well as a traditional pie version too!. Don’t let the dough making part of this recipe intimidate you, it’s actually an easy process. Remember my Peach Raspberry Galette? That’s right, you can use the dough in both recipes! That’s always my goal, to create recipes that are interchangeable, and with each recipe, I tweak them just a little to make it even tastier.
What I love about this recipe is that it’s refined sugar-free and made with wholesome ingredients like REAL pumpkin, eggs, coconut flour and maple syrup with all the right spices of course. So no need to feel guilty when indulging in a slice or two after your Thanksgiving feast. The filling is super creamy and smooth, thanks to the coconut milk (make sure you use full fat), and the maple syrup adds the perfect amount of sweetness. I added a mix of spices to this pie because I wanted a warm flavourful pumpkin-y goodness in every bite. And, even though this is dessert, it’s basically made with vegetables, so you can almost call it a salad right? Haha!
Like most traditional pumpkin pies, a little patience goes a long way. I highly recommend you prepare this pie a day ahead of the festivities, or first thing in the morning – you see, pumpkin pie needs a little rest before making its big debut! Although you can serve it once it’s completely cooled, it tastes even better after chilling in the fridge for at least four to six hours, or overnight. Top it with a dollop of coconut whipped cream and enjoy! Happy Thanksgiving everyone and I hope you end it with a slice of this pie!
Let me know in the comments below if you’re team Pumpkin Pie or Pumpkin Pie Squares and why!
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!
- 1 ¼ cups light spelt flour
- ½ cup almond flour
- 1 tablespoon coconut sugar
- ¼ teaspoon sea salt
- ½ cup cubed, chilled unsalted butter
- 1 large egg
- 2 cups canned pumpkin puree
- ½ cup pure maple syrup
- ½ cup full fat coconut milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
- To prepare the crust, combine the spelt flour, almond flour, coconut sugar, and salt in the food processor and process for 10 seconds. Add the butter and process for another 10 to 15 seconds, or until you reach a crumbly texture. Crack in the egg and process until dough forms into a ball, about 15 seconds. Wrap the dough in plastic or wax paper and place in the fridge for about an hour. (You can use the crust right away, but keep in mind that it will be a bit sticky/soft and you’ll have to use some flour when handling it)
- Preheat oven to 375℉. Remove the chilled dough from the fridge and roll the dough out between 2 pieces of parchment paper into a large circle, about 12-inches across (adding a dusting of spelt flour when needed). Tip it helps to roll out the dough with the parchment paper on a cutting board to prevent slipping.
- Carefully transfer the dough into a 9-inch pie dish. Fold the edges under, and using well floured hands, use your thumb on one hand and your thumb and pointer finger on the other hand, gently press the crust into a crimped or fluted edge. Poke the bottom of the pie crust with a fork a fews times to prevent dough from rising and blind bake for 10 minutes. Remove from oven and place on a cooling rack while you prepare the filling and lower oven to 350℉.
- To prepare the filling, in a large bowl, add the pumpkin puree, maple syrup, coconut milk, eggs, vanilla, coconut flour, pumpkin pie spice, cinnamon, salt, and whisk until well combined.
- Pour the filling into the pie crust,spread evenly with a rubber spatula and bake for 55 minutes until pie filling is cooked through and top is firm. You’ll know it’s ready when a butter knife comes out clean from the centre or when you shake the pie it no longer jiggles. . Remove from oven and transfer to a cooling rack to cool completely. Although you can serve the pie once it’s completely cooled, it’s best to refrigerate loosely covered for at least 4 to 6 hours or overnight, in order to allow the pie to fully set. Serve with a dollop of coconut whipped cream and enjoy!
- Store any leftovers for three to four days in the refrigerator covered.