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On a table there is a healthy pumpkin pie being sliced to serve. There are 3 little pumpkins around the pie. Two slices of pumpkin pies are placed on little plates, topped with whipped cream and pumpkin spice. There are two forks on the side.
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4 stars (1 review)

Pumpkin Pie {with Coconut Milk}

This pumpkin pie filling is made with fresh pumpkin puree and coconut milk while the crust is made with almond flour. Lighter but so delicious.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free
Keyword: dairy free, gluten free, healthy dessert, healthy pumpkin pie, healthy thanksgiving, pumpkin pie, pumpkin spice
Servings: 10
Calories: 282kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Pumpkin Pie Filling

  • 1 cup pumpkin puree
  • 3 eggs
  • 1 cup full-fat canned coconut milk *
  • 1/2 cup maple syrup or honey **
  • 1 tsp vanilla extract
  • 2 tbsp tapioca flour
  • 3 tsp pumpkin pie spice ***
  • 1 pinch of sea salt

Instructions

Pumpkin Pie Filling

  • Preheat oven to 350 F.
  • In a large mixing bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract. Mix well.
  • Add tapioca flour, salt, and pumpkin spice to the pumpkin mixture and combine well.
  • Pour the pumpkin pie filling into the prepared pie crust. Make sure not to overfill the crust.****
  • Bake the pie for 50 - 55 minutes or until a toothpick comes out clean. The filling might still be jiggling, but it will set when it cools down.
  • Leave the pie on the counter for at least 2 hours to cool completely. Then refrigerate for a few hours or overnight.
  • Cut into slices and serve with whipped cream and sprinkles of spiced pecans. Enjoy!

Almond Flour Pie Crust

  • Add 1 tbsp of coconut sugar to the recipe to make a sweet crust for this pumpkin pie.

Notes

  1. * Use the top thick part of the coconut milk first, if not enough for 1 whole cup, add some of the liquid on the bottom.
  2. ** Add an additional 1/4 cup maple syrup if you prefer a sweeter pumpkin pie.
  3. *** Optional, add additional 1/2 tsp nutmeg for that fall flavor explosion
  4. **** There may be a little extra pumpkin pie filling left, do not over-pour. Leave a little tiny edge where you can still see a tiny bit of the side of the crust.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 109mg | Fiber: 3g | Sugar: 10g