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What would Thanksgiving (or fall!) be without something pumpkin? Whether it is a spiced pumpkin latte or pumpkin pie, the taste and scent of pumpkin are the perfect companions to cool fall weather.
I was never actually a big pumpkin pie fan in the past. But in the past couple of years, I’ve fallen in love with the combination of coconut and pumpkin together. So I decided to create a pumpkin pie recipe that uses those flavors. It turned out great!
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A Better Pumpkin Pie
If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! It has all the same flavors as traditional pumpkin pie but can accommodate those who avoid dairy and gluten.
For the Crust
I have an almond flour pie crust recipe that I use for most of my pies. It’s a press-in pie crust rather than a roll-out crust, which actually is a lot easier to use. You’ll need to pre-bake the crust for about 10 minutes before pouring in the filling.
For the Filling
I don’t use a lot of refined sweeteners like white sugar or corn syrup. So in this pumpkin pie, I use honey or maple syrup. Just whisk it together with pureed pumpkin, eggs, and spices, and the filling is done! I make my own pumpkin pie spice, so it’s always on hand.
For the Topping
Some of my kids claim that pumpkin pie simply can’t be eaten without whipped cream. If you agree, then I recommend making your own. That way you avoid all the mystery ingredients in store-bought versions. It’s also super easy and fast to do (provided you have an electric mixer!).
Just add heavy cream to a bowl and whisk with a hand mixer or stand mixer at high speed until fluffy. I like to add a little vanilla extract to mine. You can also add a little honey or maple syrup while it’s whisking to make it sweet.
If you don’t do dairy, you can make whipped coconut cream. In fact, even if you do eat dairy I recommend the coconut whipped cream. That coconut/pumpkin combination is so tasty.
More Thanksgiving Favorites
We have a lot of other Thanksgiving recipes that we’ve modified to fit our lifestyle. In fact, I wrote a whole post about it. It includes everything from appetizers, to sides, to additional dessert ideas. I also wrote out step-by-step instructions for pulling it all together and included a printable to hang on the fridge while you work.
Grain-Free Pumpkin Pie Recipe
A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the pumpkin flavor with only real-food ingredients. Even uses natural sweeteners!
Instructions
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Lightly grease a 9-inch pie pan with coconut oil.
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Prepare pie crust according to the pie crust recipe instructions.
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While the pie crust is baking, use the pie crust bowl (no need for extra dishes!) to combine all the filling ingredients except coconut milk.
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Preheat the oven to 325°F.
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Use an immersion blender or food processor and mix the pumpkin filling thoroughly. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable.
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Add a small amount of coconut milk if needed to thin slightly.
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Spoon the filling over the baked crust and smooth and bake for about an hour or until center is no longer jiggly. It will set more as it cools.
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Cool completely.
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Top with coconut cream or whipped heavy cream and some chopped pecans.
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Enjoy!
Notes
The above recipe can be doubled to fit in a 9×13 baking dish.
Feel free to tweak the spice and sweetness levels to your family’s liking! You can also substitute stevia, but the honey helps the pie hold together better.
Nutrition
Serving: 1slice (1/8 of pie) | Calories: 238kcal | Carbohydrates: 18.2g | Protein: 7.3g | Fat: 16.6g | Saturated Fat: 6.6g | Cholesterol: 82mg | Sodium: 35mg | Fiber: 4.1g | Sugar: 11.8g
I saw these pumpkin bars the other day and it reminded me of a recipe a friend was telling me about. She says that her husband’s family didn’t like pie crust so they grew up eating a crustless pumpkin pie that was more like a bar. Maybe I’ll do some experimenting…
What is your favorite Thanksgiving dessert? Any other recipes you want healthy versions of? Tell me below!
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