Juicing For Health | Juicing To Lose Weight | Juice Lady Cherie

Best Ever Healthy Pumpkin Pie

Serves 6

There are many health benefits of pumpkin…so Enjoy!

  • The potassium contained within pumpkins can have a positive effect on blood pressure.
  • The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
  • It’s a great source of beta-carotene.
  • The fiber, potassium, and vitamin C content in pumpkin all support heart health.

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.


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


  1. Preheat oven to 400 degrees.
  2. Blend all ingredients together until smooth, then pour into a prepared pie crust in a 10-inch round pan.
  3. 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
  • . tsp sea salt (or season to taste)
  • 2 tsp coconut sugar


  1. Mix together gluten-free flour along with salt and sugar.
  2. Add in shortening, oil, or butter, and mix until crumbly.
  3. Add the egg and mix until well incorporated – mixture will still be crumbly.
  4. Add water by stirring in 1 Tbsp at a time until dough holds together for rolling better a little moist, then too dry.
  5. Cut dough in half and roll into 2 balls (one for each crust).
  6. Shape dough balls into a disc with floured hands and place onto a sheet of floured parchment or wax paper.
  7. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
  8. 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.
  9. Crimp edges of crust to make a decorative edge.
  10. Pierce bottom slightly with a fork.
  11. 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 a great topping for your eggnog, but it’s also good for any dessert.


  1. Amy Fischer

    Thank you so much for sharing holiday recipes that help prevent us from cheating on the unwholesome desserts at the holidays. Can something be substituted for the stevia? I’ve never developed a taste for it.

    • You can substitute coconut nectar (about 1/4 cup). Also, try Sweet Leaf Vanilla Creme stevia. It is delicious. Comes in drops. Also English Toffee.

  2. Linda Gertz

    My comment is a question – on a different subject.

    I do have a lymphasizer (swing machine), but would like to know how long to be on it at one time; 1 or 2 times a day? How many days in a month?

    Thank you so much!! Love your recipes!

    • You can get on the lymphasizer everyday. Even 2 x a day is fine. 5 to 20 minutes. You can work up to the 20 or the most minutes.

  3. Audrey Kwiatkowski

    Can something be substituted for the egg in the pie crust? I am allergic to eggs. Thanks for the healthy recipes!

  4. Giving your healthier version of pumpkin pie a try this year. How much salt (besides to taste) do you recommend for the gluten-free crust? Thanks.