Clean Eating Pumpkin Pie

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A clean eating version of your holiday favorite.

Our clean eating pumpkin pie is the perfect healhy dessert for Thanksgiving!

Pumpkin pie reigns supreme among the host of tempting pumpkin treats out there. After all, what would the holidays be without the decadent dessert? Unfortunately, conventional recipes deliver a boatload of sugar and fat that could derail anyone trying to live a healthy lifestyle. Luckily, with this Clean Eating Pumpkin Pie, you can have your pie, and clean eat it, too!

Wholesome superfoods like pumpkin puree enhanced with savory spices and coconut milk make up the bulk of the pie filling. Traditional piecrusts are buttery, caloric nightmares, but this shell uses coconut oil as an alternative and still maintains the flaky, crumbly consistency you love! A guaranteed crowd favorite, this guilt-free indulgence will satisfy your sweet tooth without threatening your waistline.

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Clean Eating Pumpkin Pie

With healthy and clean alternative ingredients, this pumpkin pie recipe takes taste and nutrition to a fantastic new level.
Yield 10 people
Serving Size 1 slice
Course Dessert
Cuisine American
Author SkinnyMs.

Ingredients

Filling

  • 15 ounces 100% pumpkin puree unsweetened, homemade can also be used (1 3/4 cup)
  • 15 ounces coconut milk can (not lite)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2/3 cup coconut palm sugar or maple syrup
  • 2 eggs large

Crust

  • 1 1/2 cups white whole-wheat flour
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup coconut oil refined, solid
  • 8 tablespoons ice water have a bowl of water with ice cubes in it, or less

Instructions

  • *Refrigerate coconut oil at least an hour in advance to get it solid.

For the Filling

  • Whisk together all of the filling ingredients until fully combined.

For the Crust

  • Add the flour and salt to the food processor and blend. Add the oil to the food processor and pulse. Flour mixture should resemble a coarse meal. Next, add ice water a little at a time, and pulse. Just add enough water so that a dough is formed.
  • Make a flat disc with the dough. Wrap so that it is airtight with wrap and refrigerate for at least one hour and up to three days.
  • Preheat oven to 375 degrees.
  • Sprinkle out flour on a surface and roll dough flat. Overturn the pie dish so it's top-side down and cut a circle around it. Flip dough into pie pan and press into the pan. Fold over edges or press all the way around with a fork. Prick the pastry on the bottom and sides all over with a fork. Add a piece of parchment paper over the dough and add pie weights or 1 cup dry clean beans to dough and place in oven and allow to bake for 15 minutes. Remove the parchment and weights/beans and allow to bake for 5 more minutes.
  • Remove and add filling to the pie. Place the pie plate with filled pie on a foil-lined baking sheet. Bake pie for 30 minutes until a knife inserted comes out clean. Top with Clean Eating Whipped Topping, if desired.

Nutrition Information

Serving: 1slice | Calories: 322kcal | Carbohydrates: 31g | Protein: 5g | Fat: 22g | Saturated Fat: 18g | Cholesterol: 37mg | Sodium: 82mg | Fiber: 3g | Sugar: 15g |
SmartPoints (Freestyle): 15
Keywords Holiday, Kid-Friendly, Thanksgiving

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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4 Comments

  1. I followed this recipe to the letter and it won’t firm up in the oven, even cooking it longer than you said. Now I have a wiggly pile of pumpkin goo and not pie.

    1. We’re sorry to hear your pie didn’t turn out – if you’d like to try this recipe again, you can add a little less coconut milk and another egg. Make sure you’re using canned coconut milk!

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