Healthy Pumpkin Pie Holiday

This healthy pumpkin pie recipe delivers everything you love about the classic dessert but with a creamy texture and natural sweetness. It is simple enough for a weeknight bake yet special enough to share at holiday gatherings. The combination of coconut milk and pumpkin puree creates a luscious filling every guest will love.

I first tried this healthy spin for Thanksgiving and it was the only pie that completely disappeared before dinner ended. The creamy filling and hint of coconut always win compliments.

Ingredients

• Pumpkin puree: Essential for authentic flavor and creamy texture Look for pure unsweetened pumpkin with no additives
• Canned coconut milk: Adds rich creaminess and harmonizes with the pumpkin Choose full fat for the silkiest pie
• Rolled oats or flour: Helps thicken the pie and create structure Oats give extra fiber
• Ground flax or egg: Binds the filling together Flax keeps it plant based and adds omega 3s
• Coconut sugar or brown sugar: Sweetens naturally without being overwhelming Coconut sugar has a nice caramel note
• Cinnamon and pumpkin pie spice: Provide warmth and depth of flavor Fresh spices are best
• Salt: Balances and enhances all the flavors Fine sea salt works best
• Pure vanilla extract: Lifts the sweetness and gives a cozy aroma Use real vanilla for best taste
• Pie crust: Brings it all together Make your own or buy a quality unbaked crust

Step-by-Step Instructions

Prepare Pie Crust:

Roll out your pie crust and fit it into a nine inch pan Arrange the edges and set it aside

Make Oat or Flour:

If using oats blend them in a blender or food processor until they turn into a fine flour

Mix Pumpkin Filling:

Combine pumpkin puree coconut milk oat flour or flour ground flax or egg coconut sugar cinnamon pumpkin pie spice salt and vanilla in a large bowl or blender Stir or blend until completely smooth

Fill the Crust:

Pour your creamy pumpkin mixture into the prepared crust and smooth the top

Bake the Pie:

Place the pie on the center rack in a preheated oven at four hundred degrees Fahrenheit Bake for twenty seven minutes The center will look slightly underbaked when done

Chill and Set:

Let the pie cool at room temperature then refrigerate uncovered for at least five hours This allows the filling to fully thicken and set for clean slicing

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Pumpkin puree is always my favorite fall ingredient I remember making this pie with my kids and sneaking extra spoonfuls of the silky filling as we waited for it to chill Everyone agreed that waiting was the hardest part

Storage Tips

Store leftover pie slices covered in the refrigerator for up to four days It actually sets up even firmer by the following day For longer storage tightly wrap and freeze individual slices then thaw in the fridge before serving

Ingredient Substitutions

If you are out of coconut sugar brown sugar works well You can swap the ground flax for one egg if you prefer a classic texture Oat flour adds nutrition but regular flour can be used in a pinch Gluten free crusts also work beautifully here

Serving Suggestions

Top each slice with whipped coconut cream or Greek yogurt A sprinkle of extra cinnamon adds a festive touch For holiday gatherings I like setting out bowls of toasted pecans and pomegranate seeds for guests to garnish their own slices

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Pumpkin Pie Around the World

Pumpkin pie is an American classic especially for Thanksgiving but dishes with pumpkin filling appear everywhere from Europe to Asia In some countries pumpkin is used in savory pies and its sweet spiced profile is treasured across cultures

Recipe FAQs

→ Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well. Ensure it is smooth and not watery for the best texture.

→ What can I substitute for coconut milk?

Full-fat dairy milk or other plant-based milks such as almond or oat can be used, though richness may vary.

→ Is it possible to make this pie vegan?

Absolutely. Use ground flax as the binder and ensure the pie crust is free from animal products.

→ How long should the pie chill before serving?

Chill at least 5 hours, uncovered, for ideal firmness and slice ability.

→ Can I freeze leftover pumpkin pie slices?

Yes, wrap slices tightly in plastic and freeze for up to two months. Thaw in the refrigerator before serving.

→ Does the pie taste strongly of coconut?

The coconut milk lends creaminess but the spices and pumpkin flavor are most prominent, making coconut subtle.