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Healthy Pumpkin Pie - No Diets Allowed
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Healthy Pumpkin Pie Without Eggs

A healthy pumpkin pie without eggs or dairy. Full fat coconut milk makes the filling creamy, oats and flax seed help it set, and the whole wheat crust is made with olive oil instead of butter.

Ingredients

Dairy Free Pumpkin Pie Filling

  • 1 can 15 oz pumpkin or sweet potato puree
  • 1 13.5 oz can full-fat coconut milk
  • 1/4 cup rolled oats
  • 2 Tbs ground flax seed
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 Tbs pure vanilla extract

Crust for Pumpkin Pie

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup olive oil
  • 3 Tbs cold water

Instructions

How to make Pumpkin Pie Crust

  • Preheat oven to 200 F.
  • In a large mixing bowl, combine flour, salt, and brown sugar.
  • Add oil and stir. Add water one tablespoon at a time until it just sticks together but is not gummy. Lightly grease 10-inch pie pan.
  • Place dough in between two sheets of wax paper and roll out until about 1/4 inch thick. Carefully peel away one sheet of wax paper and place that side down into the pie pan. Press dough lightly until formed to pie pan. Remove remaining sheet of wax paper.
  • Place crust in the oven and immediately increase the temperature to 350 F. Bake 15 minutes. Remove and let cool.

How to make Non Dairy Pumpkin Pie

  • Preheat oven to 400 F.
  • Blend all healthy pumpkin pie ingredients together until smooth. Pour into a prepared pie crust (such as crust recipe listed above) in a 10-inch round pan. Loosely place strips of aluminum foil around crust to prevent too much browning while baking.
  • Bake 27 to 30 minutes. Let cool and then refrigerate at least 5 hours uncovered for the pie to thicken and set.

Notes

* I've only tried full-fat canned coconut milk in this recipe. You can experiment with other milk, but I'm not sure how it will turn out.
* This recipe was inspired from Chocolate-Covered Katie