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Baking Healthy!

Best Ever Healthy Pumpkin Pie

Serves 6

You don’t have to give up flavor to enjoy healthy sugar-free, gluten-free, and dairy-free pumpkin pie. The coconut milk makes it really creamy. Everyone LOVES my pie!!


  • 1 can (15oz) organic pumpkin puree
  • 3 pastured eggs
  • 1 (13.5oz) can full-fat coconut milk
  • 1/4 cup coconut nectar or pure maple syrup
  • 4-5 drops liquid stevia
  • 2 tsp cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. cardamom
  • 1/2 tsp. clove
  • 1/4 tsp. powdered ginger
  • 1/2 tsp, sea salt
  • 1 Tbsp pure vanilla extract


Preheat oven to 400 degrees.

Blend all ingredients together until smooth, then pour into a prepared pie crust in a 10-inch round pan. (See recipe below or purchase store-bought gluten-free pie shell)

Bake 30 minutes (it will still be slightly underdone after this time. No worries; let it cool. Refrigerate at least 5 hours uncovered for the pie to thicken and set.)

Gluten-Free Crust Recipe


  • 2 cups all-purpose gluten-free flour
  • 1/2 cup palm shortening, coconut oil, or organic butter
  • 1 egg
  • ⅔ cup water (approx. depending on consistency – add a little at a time -not too wet, not too dry
  • 1/2 tsp sea salt (or season to taste)
  • 2 tsp coconut sugar


  • Mix together gluten-free flour along with salt and sugar
  • Add in palm shortening, oil, or butter, and mix until crumbly
  • Add the egg and mix until well incorporated – mixture will still be crumbly.
  • Add water by stirring in 1 Tbsp at a time until dough holds together for rolling better a little moist, then too dry.
  • Cut dough in half and roll into 2 balls (one for each crust).
  • Shape dough balls into a disc with floured hands and place onto a sheet of floured parchment or wax paper.
  • Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
  • Remove top parchment/wax paper. Slide your hand gently under the bottom paper to flip into the pie dish, carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together again.
  • Crimp edges of crust to make a decorative edge.
  • Pierce bottom slightly with a fork.
  • Fill with pumpkin filling.

Coconutty Whipped Cream Topping


  • 1 can of full-fat coconut milk
  •  Vanilla
  • Liquid Stevia


Start with a can of full-fat coconut milk. Native Forest or Let’s Do Organic are the brands I use. Don’t get one with guar gum as it emulsifies the coconut milk. That is not what you want. You want it separated with the cream on top. Chill the can overnight. Place your mixing bowl in the freezer for 5 minutes before making the whipped cream. Remove coconut milk can from the refrigerator and fillip it upside down. Pour the liquid into another bowl; you won’t use it for this recipe. Scoop the coconut cream into your chilled bowl. Now whip the cream until fluffy. Add vanilla and liquid stevia to taste. This is also a great topping for your eggnog, but it’s also good for any dessert.

Get my Healthy Holiday Recipe e-Book now and get ready for healthy holiday cooking.

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