Decadent Yet Healthy Pumpkin Pie: An Easy Pumpkin Pie Recipe

When I was a kid, “pumpkin season” lasted all of one week.

Here’s how it worked: You bought a pumpkin for 5 cents per pound at the grocery store, carved it up with a simple smile and some eyes, put a candle in it, and proudly placed it by the front door.

And then, a week or two later, threw it out when it was moldy and disintegrating all over the porch. (Unless, of course, teenagers had already come along and swiped your pumpkin in order to smash it on the street.)

Oh yeah, then there was the obligatory pumpkin pie on Thanksgiving Day. But that was it for pumpkin.

Now pumpkin season has gone bananas. Throughout autumn, you can readily find pumpkin bread, pumpkin pasta, and even pumpkin beer.

Pumpkin has also become a national coffee drink obsession. When Starbucks releases its seasonal brew, Pumpkin Spice Latte, it makes the headline news! (And, weird fact, until this year, the drink didn’t even contain pumpkin!)

I’m happy to see pumpkin getting a broader spotlight than jack-o’-lanterns and Thanksgiving pie.

Here’s why:

  • They are easy to organically grow.
  • They are fantastic keeper vegetables. We buy pounds and pounds of winter squash in the fall from local farmers and eat them all the way until springtime, thus supporting our local farmers and contributing to our food security.
  • They are a nutrient dense food and exceptionally high in antioxidants like beta-carotene, which has been shown to protect eye health and prevent certain types of cancers.
  • They are high in fiber, and related species have been shown to regulate blood glucose levels, which is increasingly important for the growing number of people with insulin resistance and type 2 diabetes.
  • They taste great and are really versatile. You can sweeten them up for a delicious dessert (check out my Pumpkin Cheesecake recipe), or head down the savory lane with a Curried Pumpkin Soup.

Today’s post takes the sweeter route and features a healthy pumpkin pie created by my husband, Xavier. It’s been our super easy pumpkin pie recipe this season. It can easily be made into a gluten-free pumpkin pie or dairy-free pumpkin pie. And while it makes an obvious dessert, we’ve found it also goes down well for breakfast.

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Decadent Pumpkin Pie

If you are looking for a delicious, no-hassle dessert that is also healthy, this is your recipe!

You can whip up this healthy pumpkin pie in 15 minutes, it doesn’t contain common allergens like gluten or dairy, and only calls for a small amount of honey in place of the gobs of sugar often found in pumpkin pie.

For the sake of convenience, this easy pumpkin pie recipe uses canned pumpkin. When buying canned pumpkin, look for brands that don’t include any added sugars or other flavorings. The only ingredient in the can should be pumpkin. Conversely, you could cook a pumpkin (or any type of winter squash) and use that instead.

What you’ll need…

  • 1 (15-ounce) can pumpkin (just shy of 2 cups)
  • 1 (13.5-ounce) can coconut milk
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon clove powder
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 medium eggs
  • 1/2 cup (1 stick) butter or butter substitute
  • 1/2 cup honey
  • 2 cups oats (gluten-free if desired)

Preheat oven to 350 degrees F.

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In a large bowl, mix the pumpkin, coconut milk, cinnamon, clove, nutmeg, ginger, salt, vanilla, and eggs until well combined.

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Pour the mixture in a well-greased 8-inch pie dish.

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In a medium saucepan, melt the butter on low heat, stir in the honey, and then the oats. Mix until the oats are well coated with the butter and honey mixture.

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Remove from heat and scoop spoonfuls of the oat mixture all over the top of the pumpkin mixture.

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Cook for 40 minutes or until the top is golden brown and the center still has a little jiggle to it.

Let it cool completely for several hours, preferably overnight.

Yield: This makes one pumpkin pie, approximately 16 servings

Which herbs & remedies should you always stock in your kitchen?

33 comments
  1. this looks great but wondering if there is something I can use in place of coconut milk? granddaughter breaks out in hives from anything with coconut and is allergic to dairy. could I possibly use almond milk?

    • I’ll bet it would work with almond milk – give it a try and let us know how it goes.

  2. Thank you for your wonderful information, Learning Herbs team. It’s wonderful to get new ideas, and even better, to act on them. I’ve been taking your herb class, going gradually so I can try things. The first time I made ginger, lemon, honey tea, I felt a turning point in my life. It was so delicious and so healthy, that I knew I could satisfy a long-standing needy-hungry quality in my life in a new way. I think that was all your good energy packed into the effort of LearningHerbs along with the flavor I experienced. I surround my life with your products–I have the game, the poster on my refrigerator (a “periodic table” of herbs–so brilliant). I listen to videos, read your emails. I need you, you are there, and want to thank you.

    Happy Holidays to you. I’m off to see my grandson, age 2, whose favorite food is broccoli, for Christmas. I wish each of you every blessing. Ann

  3. My family and I are filled with gratitude for all your wonderful products and services. We wish you a wonderful year 2016, full of love and success. Again thank you to you and your team!

  4. This looks wonderful. I tried the last recipe you mailed out, the curry soup, it was the best soup I have ever made. I am looking forward to trying this recipe.

    • So glad you enjoyed the curry soup recipe – it’s one of my favorites as well.

  5. Great recipe and very timely! I will be taking this to our family Christmas Eve party. Gluten free, sugar free and healthy ingredients!
    Thank you for all you do! I know your dedication to educating the public comes with great sacrifices to keep up with all the data and programming. It is truly appreciated in so many ways!!

    Wishing you and yours Seasons Greetings and Sweet Peace in the coming New Year!
    Kathleen Kohler Schwartz
    Salt of the Earth Holistic Wellness, LLC
    St. Louis, MO

  6. Thank you so much for sharing! Pumpkin is a favorite vegetable for me :-) Greetings from Kerstin in Stockholm, Sweden

  7. Yippee! I have a pumpkin here just waiting for the perfect recipe. I plan to use my favorite raw milk. Do I need to cut down on the milk? BTW, my best to all the gang at Herb Mentor!! You have changed my life for the better.

    • My guess is that you would use the same amount of dairy milk as you would use coconut milk. Enjoy!

      • Thank you, I was thinking the same thing.

  8. Dear John, Kimberly and Rosalee, thank you so much for all you do. I’m so happy, too, that you went for your ‘crazy’ idea back then ? We love what you do and appreciate all of you very much. Wishing you and your families a wonderful holiday season! Zsoka

  9. You can use most kinds of orange squash for things like this, and they’re very similar nutritionally. My local grocery store orders “festive” looking squashes to sell for the duration of the fall season because people buy them to decorate, but interest has waned by December. Right now they’re selling a dozen kinds of winter squash for 25 cents per pound.

  10. maple syrup for the honey,since honey is best to take it not heated /ayurvedic way.

  11. Personally I love pumkin and beef stew! It’s one I make a lot of and freeze to eat periodically throughout the winter. And since you mention taking that chance on your crazy idea in this article I thought I’d mention that I make herbal salves and lotions and am trying to expand my business into selling at other establishments, farmers markets, craft fairs, and online. As such I have started a crowd cunding campaign to help with startup money that I have never really had to get this going. I do already sale at a few shops so if you’re ever in Bothell Washington’s Harmony Massage and Boutique, or Oak Creek Colorado’s Kate’s Cafe, look for my salves! Otherwise here’s a link you can share or donate at to help me expand! https://www.indiegogo.com/projects/herbal-persuasions/x/12898148#/
    Thanks!! Happy Holidays, and Peace this New Year!!

  12. This looks delicious!! How about a substitute for eggs? My daughter and I are egg intolerant. Flax goo perhaps?

    • I’m sorry, I’m not familiar with how to substitute for eggs.

      • I think you can substitute bannanas for eggs…you might want to look it up online though.

    • You could leave out the eggs and add a small amount of coconut flour to thicken it. I have to eat paleo/autoimmune and can’t have eggs either. I often make a similar recipe minus the grains and eggs. It won’t quite “set” like a pie but will be more pudding like – but still delicious! If you really want it to set you could experiment with very small amounts of gelatin, but I’m not sure what would be the right amount.

    • My cousins son is allergic to eggs so she uses applesauce and her recipes are fantastic.

  13. Rosalee, I’m looking forward to trying this recipe, having just bought canned pumpkin. The coconut milk (a dozen cans always on my shelf) sounds great in place of the evap. Thanks! P.S: You silly girl, everyone knows that a pumpkin pie makes only SIX servings.

    • Unless you are serving it for breakfast of course. Then it’s more like four. :)

  14. Thank you, Gallagher family, for all that you give ! And a very joyous holiday season to all!

    • You’re so welcome! Right back atcha!

  15. I really enjoyed your post, delicious recipe and beautiful wisdom that you shared, thank you so much wishing you a bountifully blessed 2016

  16. I like your recipe I must tell you I add ! cup of crushed or ground roasted sprouted pumpkin seed to the pie mixture . I suppose I could add it also the oat crunch thing you have rocked this pie mixture with I also always go heavy on fresh grate fine ginger root

  17. Trying this right now! I usually stay away from un-soaked oats but this looked so yummy I just had to try it! I used duck eggs from my girls and added a little grass fed beef gelatin and some chaga tea. So excited for breakfast!

  18. I had a bumper crop of pumpkins this year. I just tried your experiment before I received your email. So I made a couple of mistakes. I put the salt in the oats instead of the pumpkin. The honey had crystallized so I skipped it this time. Then I tried to make the crust under the pumpkin custard. I only made half of your recipe in a small bowl in the microwave. I tried pre cooking the crust but it melted to the bottom of the bowl and I had to add more oat flower to make it into a pie shell. So I am going to try again with your method. By the way I used home made yogurt instead of nut milk.

  19. Thank you, thank you, for all you do…… Herbmentor & Learning Herbs has changed my life! This recipe will be on my holiday table this year for sure, and I love the family photo!
    Happy Holidays to you all,
    Debbie

    • You are so welcome! THANKS!!!!

  20. Thank you for your lovely recipe I am going to try it. We eat pumpkins here in New Zealand all year round but mainly savory like potatoes. I am gratiful for your crazy thoughts and enjoy reading all the posts. Keep up the good work. We are having our long summer holidays now so from New Zealand I wish you all happy holidays. Love Vicky

  21. I bought the Wildcraft game last year for Christmas. I was surprised that all my grandchildren love it, the older ones and the younger ones! We have all been learning from them and it has made them interested about the wild plants growing in our back yard. Now, they are always asking me if they can eat this or that! It’s awesome. Thank you!!

  22. Wow, this pumpkin pie recipe looks delicious!!! Thank you very much for all of your informative emails. I love trying to live as healthy as possible in this crazy world. Your information is always easy to implement and useful in so many ways. Hope all of the LearningHerbs staff and family have a beautiful holiday season as well:)

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