Can I make pumpkin pie ahead of time?

Yes! I actually prefer making pumpkin pie the day before serving it. Let it cool completely at room temperature, then cover and refrigerate overnight. This also makes Thanksgiving Day a little easier!

Do I serve it room temperature or chilled?

Either! Pumpkin pie can be served at room temperature or chilled. I personally prefer it chilled, so I usually make it the day before and refrigerate it overnight.

How do I know when pumpkin pie is done?

The edges should look set, while the center should still have a slight jiggle when you gently move the pie. The filling will continue to set as it cools. Depending on your crust and pie pan, this usually takes 50–60 minutes.

Can I use dairy free milk?

Full-fat canned coconut milk works best because it gives the filling a rich, creamy texture. Other dairy free milks are thinner and will change the consistency and flavor of the filling. Coconut milk tastes more like a thick cream, less like almond, soy, or coconut milk in a carton.

Healthy Pumpkin Pie

Name: Healthy Pumpkin Pie
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 (15-ounce) can pumpkin puree; 3 eggs; ½ cup pure maple syrup; ⅓ cup canned full fat coconut milk; 1 teaspoon vanilla extract; 1 tablespoon pumpkin pie spice; 1 teaspoon cinnamon; ¼ teaspoon salt; 1 9-inch pie crust

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Healthy Pumpkin Pie

This easy healthy pumpkin pie recipe is even better than the traditional version! The filling is rich, creamy, and naturally sweetened with maple syrup. Serve with a dollop of whipped cream for the most delicious Thanksgiving dessert!

Prep: 5Cook: 60Total: 1 hour 5 minutes

Servings: 8 1x

Ingredients

1 (15-ounce) can pumpkin puree
3 eggs
½ cup pure maple syrup
⅓ cup canned full fat coconut milk
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon salt
1 9-inch pie crust

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat the oven to 350°F. Place the prepared pie crust on a baking sheet to make it easier to transfer in and out of the oven.
Make the pumpkin pie filling: Add the pumpkin puree, eggs, maple syrup, coconut milk, vanilla extract, pumpkin pie spice, cinnamon, and salt to a large mixing bowl. Mix until smooth and well combined.
Fill the pie crust: Pour the pumpkin pie filling into the prepared crust and gently smooth the top.
Bake: Bake for 50–60 minutes, or until the edges are set and the center is mostly set with just a slight jiggle. Baking time can vary depending on the pie crust and pan, so begin checking the pie around 50 minutes.
Cool: Remove the pumpkin pie from the oven and transfer it to a wire rack to cool completely. Store in the refrigerator. Serve with whipped cream, vanilla ice cream, or a drizzle of caramel and flaky sea salt.

Notes

I use the pre-made Wholly Wholesome Gluten Free Pie Crust for this recipe.
Be sure to use full-fat canned coconut milk for the best texture. It gives the pumpkin pie filling a rich, creamy consistency without heavy cream.
Let the pie cool completely before serving. I usually bake mine the day before, let it cool at room temperature for a few hours, then refrigerate it overnight. It’s an easy way to save time on Thanksgiving Day!
Pumpkin pie freezes well! Once completely chilled, cover the pie tightly with aluminum foil and freeze for up to 3 months. Thaw overnight, or for at least 12 hours, in the refrigerator before serving.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/healthy-pumpkin-pie/