I love pumpkin pie! But I don’t love the traditional recipe that adds a ton of sugar and hormone-filled evaporated milk to the mix. My favorite part of this pumpkin pie recipe is the coconut milk! It adds a nice hint of sweetness without adding more sugar. I make this recipe every year and it’s a major hit with my family – thank goodness for that! I hope you enjoy it as much as they do.
- ½ cup coconut palm sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) 100% Pure Pumpkin
- 1 can (13.5 oz.) full fat coconut milk (if you like denser pie, only use half of can)
- 1 unbaked 9-inch pie shell
- Preheat oven to 375 degrees.
- Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
- Pour filling ingredients into pie shell.
- Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- Top with whipped cream before serving.
I’m taking it easy on myself this year and going with a pre-made spelt crust made by Wholly Wholesome (you can find it in the freezer section at most natural food stores like Whole Foods and Earth Fare). I’ve included a homemade crust recipe here as well, in case you have the time.
- 2 cups almond flour
- ½ teaspoon sea salt
- 2 tablespoons coconut palm sugar
- 6 tablespoons unsalted butter
- 1 egg
- Preheat oven to 375 ºF and adjust rack to middle position.
- Place almond flour, sea salt, egg, and coconut sugar in the bowl of a food processor. Process a few times to combine.
- Add the butter and pulse
- Wrap the dough in a piece of plastic wrap and press into a 9-inch disk.
- Refrigerate for 30 minutes.
- Remove plastic wrap from the dough.
- Press dough onto bottom and up the sides of a 9-inch buttered pie dish. Crimp edges of crust.
- Add pumpkin pie mixture or filling of your choice and bake for the directed time.
This coconut whip cream is really easy if you remember to put your coconut milk into the fridge overnight. Choose a canned coconut milk that doesn’t use BPA liners and that is organic like Natural Value, Native Forest, and Thai Kitchen.
- 1 can (13.5 oz.) full fat coconut milk
- 2 teaspoons coconut nectar or coconut palm sugar
- ¼ teaspoon vanilla extract
- Place can of full-fat coconut milk into refrigerator overnight.
- Remove the can from the refrigerator 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.
If you know someone who needs a new pumpkin pie recipe, please share this with them! Maybe they will make you some!
140 responses to “Healthy Pumpkin Pie With Coconut Whipped Cream”
I was having the same problem – it was looking like pumpkin soup at 50 minutes. I covered the edges with foil and put it back for 15 minutes (maybe more) and it was still liquid! Then I covered the whole thing with a metal salad bowl to create a dome over the pie to trap the heat and put it in for another 15. It came out bubbling and looking like a horror movie, but the inside is cooked! Hope this helps anyone who is still struggling!
I am so glad it is cooked now, you had me so worried! I want everyone’s Thanksgiving to be perfect 😉
I just go with the traditional recipes… And I have no problem finding organic condensed milk and organic evaporated milk as well as organic pumpkin and I use or make organic pie crusts and use organic spices, organic brown sugar, etc.. My pumpkin pies are 100% organic and 200% delicious. Baking is more alchemy than any other type of cooking and getting a pie to set is all about the science. Not all coconut milk is equal, I have found some runny and some really thick, and the fat content will vary as well. All of that can make cooking with it very tricky unless you are giving the brand with the recipe. Perhaps you can do a write up on different coconut milks and offer your fans some insight and help with choosing the right stuff for the desired result.
I think the problem was the coconut milk I used, but it still came out very good! I also made a pie using the traditional recipe with all organic ingredients, and that was a big hit. It was fun to change it up this year! We all learned a lesson though: don’t test out a new recipe the night before the holiday 🙂
I followed the recipe as directed and baked at 350 for up to an hour and couldn’t get the pie to bake to a firm consistency. It was really runny. Any suggestions?
I baked it for at least an hour and a half. I was worried about the crust being burnt , but it’s fine. I used coconut cream. The recipe states coconut milk. The cream is so much thicker. Maybe that’s the difference?
I baked mine for an hour as well and the center is not set and seems runny–I had to take it out of the oven though because the crust and top layer seemed to be looking a little burnt–is it meant to set and be more solid after refrigeration? I have time to make another one tomorrow morning if there are any recipe updates or maybe the coconut milk needs to be reduced? If there aren’t any updates and after a night in the fridge it doesn’t set, I’ll try the suggestions someone made about putting half the coconut milk and arrowroot powder. It smells great though and I do appreciate the recipe–I made three other traditional pumpkin pies and an apple pie for my less-willing-to-try-anything-different extended family so I’ve got back up. I am eager to make this one work though, I love the option of a healthier pumpkin pie–so again, any tips would be great! I’m giving it 4 stars because it smells great and I spooned a little taste and it is really yummy–just the consistency of it needs some adjusting.
Hi Holly . I made my pies with half cup coconut milk. They set after 50 minutes in the oven. I didn’t use arrowroot.
Tried this today and it was a fail :(. I reeaaaalllly wanted it to work. This recipe was so similar to one I used last year so I didn’t even think twice about it. I don’t know if it needs less milk or what. It never set. Cooked for over 2 hours and let it sit covered for a while after. It seemed to thicken up a little but not enough. And it tasted like overcooked squash. Bummer.
I made this tonight and like others, the pie did not set after 50 minutes. I read that someone put a metal bowl over the top of the pie to create a dome. I tried this but with just a large aluminum lasagna tin I had laying around. This seemed to work! I let it stay in there for about another 20 minutes or so and my pie is completely set. I assume there is some scientific reasoning for this and am so happy it worked. Now I just need to taste it! 🙂
YEAH!!! So happy you got it to work – xo! Happy Thanksgiving!
Thank you for your awesome website and extensive research into products. As a person who follows a Vegan diet, I stopped using eggs after learning about the horrors of the egg industry. Your pumpkin pie recipe calls for eggs. All the misleading terms that make people feel they are buying something ‘humane’ or ethical do great harm. There are egg substitutes you can find at http://www.mercyforanimals.com. Thank You.
Hey Nancy, I love that you are all for the humane treatment of animals and so am I. However, some of us are able to buy eggs from farms that treat their chickens like pets and let them free range like nature intended. Others, like myself, raise their own chickens. Chickens lay eggs whether we eat them or not. I find a guilt free pasture raised egg to be delicious and very healthful. 🙂
I’ll NEVER make a traditional pumpkin pie again! This is an amazing alternative to a dairy/sugar based custard pie. Not only do we have a gorgeous looking (indistinguishable from traditional pie – heehee) but we had enough filling to make a flan in a custard cup (for preview sampling). This is a treat on its own, and we look forward to sharing the recipe w/ many friends and family. Thank you for such a light, yet yummy pie!
Thank you so much Deborah. You are so sweet. Happy Thanksgiving!
This recipe looks delicious! I’m not responsible for the pies this year, but will have to keep this recipe in mind if I am ever tasked with a pumpkin pie…or really any pie because that crust seems easy!! I am always left standing in the aisles of the grocery store wondering which cans are lined with BPA. Thanks for giving 3 alternatives above. I will definitely be choosing Thai Kitchen from now on! Happy Thanksgiving.
I love, love, everything you do and I do read every can and bottle, except this morning and realized the evaporated milk had carrageenan in it ( I used milk instead) so sad they keep pushing this awful stuff on us. Wish I had found your recipe first and I am saving it for later use. Happy Thanksgiving and keep up your outstanding work…You are the best!!!
i made this as instructed and it turned out PERFECT! no issues setting with mine…baking is tricky sometimes! thanks so much for another great recipe. i have so many dietary restrictions as i continue my journey to health and this recipe made me feel like i could enjoy some dessert today and feel a little bit more ‘normal’. happy thanksgiving!
I read all comments before trying this. I used 1/2 cup coconut milk (from a can), covered the rim of pie with foil when the crust started to get too brown and let it cook for about 60 min. Mine did set after doing these things!
My pie filling isn’t cooking through… did anyone else have that problem? I used a store bought shell.
Made the pumpkin pie and it is deeelicious! Mine ended up in two shallow pie pans and cooked for 65 minutes.
Loved all ingredients but I used my own puree from a medium size pumpkin which was more than 15 oz, more like two cans, two whole eggs, two whites, one can coconut milk all other ingredients (doubling amounts) and mixed all in food processor then poured into two gluten free pie crusts from wholefoods (their brand) which are delicious then into the oven for 60 min and they came out perfect. Hope this helps you all out 😉 Happy Thanksgiving and glad to join this website.
I followed this recipe precisely and had a horrible turn out. My pies were runny and the crust burnt. My family is gluten free and mostly organic and non gmo so we were thrilled to try this recipe. Now I’m on my way to whole foods crossing my fingers for a replacement pie… I am disappointed
Baked 55 mins @375 (using thermometer, not trusting old oven element) in a 9″ round pie stoneware dish, no problems, no leftover filling. All my ingredients and my crust were room temp, too. Came out absolutely delicious–thank you!
I’m making this now and its horrible and trnny. I should have read the comments before making it. Glad I have apple pie ready!!
Oops. I meant the pie was “runny”
The filling was much more than the 9 inch pie shell could hold and I’ve been baking it for almost an hour and 15 minutes and it still isn’t done. I’m very excited to eat it when it’s ready though! Thank you for putting together a better version and sharing it with us!
Decided to make this (since everyone else brought traditional pumpkin pie) and it was the biggest hit at the dessert table! Bookmarked for future occasions!
I wish I had read the reviews BEFORE I made this pie. Mine was in over an hour as well, never did quite set and the crust burned on the sides without actually baking in the middle. It has good flavor, I’m just disappointed in the way it set (or didn’t set, rather). Perhaps use less coconut milk, as other reviews have stated.
Your recipe has half a cup of sugar. Just because it comes from a coconut palm: it is still sugar!
You are right, sugar is sugar, but most recipes have double or triple that amount and if they don’t it’s usually beside there’s also sweetened condensed milk. 1/2 a cup of sugar spread into 8 servings isn’t too bad for pie.
Seriously? Most pumpkin pie recipes call for 3/4 cup sugar not double or triple (1/2 cup) and evaporated milk. I use 1/2 cup sugar and evaporated milk especially if topping with whipped cream. Recipes using sweetened condensed milk do not call for sugar at all.
Oh my gosh, this was the best pumpkin pie I’ve ever tasted. It was so delicious and didn’t even taste like coconut milk! I baked it at 400 degrees for 50 mins, over an organic graham cracker crust, and it was divine. Thank you Food Babe!
Love love love!!! This was perfect! I had no problems and it tasted like a traditional pumpkin pie! This will be an added holiday staple from now on! I’m so excited because I’ve been searching for a recipe for years that didn’t use condensed milk and each time I tried a recipe, it never turned out good. I even baked a pumpkin pie (Paula Dean’s recipe using cream cheese) literally hours before I came across Vani’s and was upset that another pumpkin pie was going to waste. But, Thank God I came across Food Babe’s recipe! Thank you, Vani!! This was absolutely delicious!!!!!
Wow. After reading the comments and concerns about the pie “not setting”, I guess I might be an off ball out as my pie cooked beautifully. I made this pie a few hours ago and again the pie turned out great however I admit to making a few modifications.
Just note I made these few modifications prior to reading these comments. I just felt the 1 whole can if coconut milk would be too much, so I used just under 3/4 of the can. The recipe was my guide but I also employed my own baking /cooking reference. The mix looked just right after adding 3/4 of the can- it kinda resembled my husbands traditional pre-baked Pie mix. So I just left it as it was, baked in a homemade graham cracker crust and baked for 45 minutes. Surprisingly I used the light coconut milk as that was what I had and it still cme out firm and perfectly textured.
Don’t give up. Just reduced the liquid and used sight, touch, and taste as your guide as well .
Totally awesome pie!! I put my cocnut milk can in the fridge and I only used the cream at the top of the can (about 2/3 of the can). I also used fresh cooked butternut squash. Talk aout about a yummy, creamy pie! Thanks Food babe!!
I used Trader Joe’s thick and creamy coconut milk/cream in the brown and white can. Works great every time. The higher fat content (healthy!) is want does it.
Just made this and only changes i made were I added nutmeg, used organic cane sugar instead of coconut sugar and baked convection instead of regular bake for about an hour at same temp. Set up nicely. Can’t wait to eat it. I’m sure it tastes wonderful.
I tried the whipped coconut milk recipe. I wondered what the end product is supposed to look like. I didn’t refrigerate the milk before hand or chill the bowl (did it last minute), so it might have been that as well as the fat content of my milk, but it ended up looking yogurt-y. It wasn’t very attractive to put ontop the gingerbread cupcakes I made with the other Food Babe recipe. How much is it supposed to look like milk-based whipped cream? Like, how frothy? I’ll try it again for sure!
Your blogs mention BPA and its issues.
BUT did you know when BPA became a public controversy and many companies stopped using it in their plastics, container liners, packaging, etc that the reformulated plastics they are now using are even more estrogenic than the prior BPA versions?!
An independent lab, CertiChem, studied these new BPA-free plastics (all recycle #s) in very wide use and found them to have more estrogenic activity than BPA! They published a journal article with all results. It barely made press before the lab was sued by the plastics industry, resulting in a gag order on them. This is how the plastics and food industry has responded to the problem! So now we see “BPA-free” on packaging. That may be true, the health aspect is pure PR and coverup.
The journal article, study and its appendices, and a few periodical articles can be found on line, if you are a good researcher. This info deserves widespread attention.
This pie was delicious!!! Thank you so much for the recipe. This will be my go to pumpkin pie recipe from now on.
What type of salt should be used in the pie filling? Morton iodized, sea salt, pink salt?
I have an awesome mango banana pie I made for my vegan boyfriend for his bday recently and I have been asked by my friends to make it for Thanksgiving. All the food babe recipes I have made are FABULOUS, but I haven’t tried the pie. Since several of you are saying you are having problems with the pie I just thought I would throw this out there an another alternative. Even those this is not Food Babe is a healthy, non-processed, vegan pie so I wanted to share as all of us have the same goal in mind, to eat healthier and get away from processed foods loaded with sugar, fat and other nasty stuff.
BANANA MANGO PIE (VEGAN)
½ cup coconut vanilla granola (or any kind you would like)
6 soft dates (I had to use 4 times this amount to cover my pie plate. So I used 24 dates and 2 cups of granola)
To make the crust, put the granola and the dates in a food processor and pulse until a sticky paste forms. Press evenly into a 9 inch pie plate and set aside.
2 cups unsweetened pineapple juice
1 tablespoon agar flakes
½ vanilla bean, sliced lengthwise or 1 tsp alcohol free vanilla extract
2 ripe mangoes, cubed or 3 cups of frozen mango chunks
3 ripe bananas cut into ½ inch pieces
2 cups unsweetened shredded dried coconut
To make the filling put the pineapple juice, agar flakes and vanilla bean in a medium saucepan over medium high heat and bring to simmer. Decrease the heat to low, cover, and cook for 12 minutes until the agar flakes dissolve and the mixture starts to thicken. Remove the vanilla bean and scrape the seeds into the saucepan, and discard the bean. (I am going to use vanilla extract this time as this was the most difficult part of making the pie) Increase the heat to medium, stir in the mangoes and bananas, and cook stirring occasionally until the bananas start to look translucent, about 5 minutes. Scoop about 90% of the fruit with a strainer and transfer it to the pie plate, leaving the juice and a bit of the fruit behind. Let cool for at least 10 minutes.
Preheat the oven to 350.
Spread 2 teaspoons of the coconut into a single layer on a baking sheet and bake for 2 minutes until lightly toasted. Put the remaining coconut, the juice and remaining fruit in a food processor and process until smooth. Spoon evenly over the fruit mixture in the crust. Sprinkle with toasted coconut and refrigerate for at least one hour before serving. Covered and stored in the refrigerator this pie will keep for 4 days.
Per serving: 457 calories
I’m dairy free and wondering is there any substitution I can use for butter in the already nice gluten free crust? Would palm shortening work?
Could you make the crust, press in pie pan then freeze until ready to make the filling?
Never cooked, super expensive for a flop. Wish I had read all these reviews. I never would’ve attempted it.:/
Whipped coconut cream was a flop. Coconut cream was rock solid chunks and wouldn’t blend.:/