Pumpkin pie is my FAVORITE pie during the holidays, and I wanted to find a healthy version that which would be guilt-free. It’s hard to get the filling just right…I’ve played around with a few different recipes, and this is BY FAR the BEST healthy pumpkin pie I’ve ever made. My family, well, we’re all pie snobs LOL So when they like it, it’s a good sign.
Healthy Pumpkin Pie Recipe
Ingredients:
- 1/2 cup coconut palm sugar
- 1 tsp cinnamon
- 1/2 tsp Himalayan salt
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 2 large eggs
- 1 can (15 oz) 100% pure organic pumpkin
- 1 can (13.5 oz) full fat coconut milk (if you like denser pie, only use half of a can)
- 1 unbaked 9-inch pie shell (I used a whole grain, gluten free, vegan pie shell)
Directions:
- Preheat oven to 375 degrees
- Combine all filling ingredients in abowl and puree with a stand or hand mixer.
- Pour filling ingredients into pie shell.
- Bake for 40-50 min (or longer) or until knife inserted near center comes out clean. This pie took about 90 min to fully cook in my oven.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- Top with whipped cream before serving.
Coconut Whipped Cream
Ingredients:
- 1 can (13.5 oz) full fat coconut milk
- 2 tsp coconut nectar or coconut palm sugar
- 1/4 tsp vanilla extract
Directions:
- Place can of full-fat coconut milk into refrigerator overnight.
- Remove the can from the fridge the next morning and flip upside down and open that end of the can.
- Pour liquid into a small mixing bowl and set aside, you will not be using this liquid for the recipe.
- Then after the liquid is removed from the can, you will see the solid coconut cream on the bottom. Scoop out and place in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.
