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Stacey Kasdorf

Healthy Pumpkin Pie

I am all about pumpkin this time of year (if you can't tell already), but especially pumpkin pie. I obviously let myself indulge on Thanksgiving and at Christmas, but I needed to make a healthier version that I could enjoy whenever I wanted. Well I did it! I'm not even sure how this worked out so well, but I'm in love with it. It's Jason and Everly approved as well!

This pie is dairy-free, gluten-free, grain-free and refined sugar-free! It's still so creamy and tastes exactly like the original. The filling uses white beans, so it's also packed with protein. The crust is made with almond flour, which gives it a nutty flavor and is a great grain-free substitute. I have a feeling we'll be making this pumpkin pie even when the holidays are over! I have also just made the filling without the crust which makes a super soft bar. If you just like the filling of pumpkin pie, then just skip the crust!

I'll be the first to admit that I am not good at food styling or making things look particularly pretty, but I am all about using healthy ingredients and good-for-you delicious desserts! This pie is no exception as it tends to crack once out of the oven, so if you are serving to guests I would top with whipping cream or coconut whipped cream and a sprinkle of cinnamon to make it look more appealing. I couldn't find any coconut whipped cream where we are living unfortunately (and dairy has been an issue since I've been pregnant), but it would be the perfect addition to this perfectly creamy and smooth pumpkin pie. Check out the recipe below!


Healthy Pumpkin Pie

Makes: 1 Pie

Time: 40 minutes



  • 2 cups almond flour

  • 1 egg

  • pinch of salt

  • 2 tbs unrefined coconut oil, room temperature


  • 1 can navy beans (small white beans)

  • 3 large eggs

  • 3/4 cup canned pumpkin puree

  • 1/2 cup 100% real maple syrup

  • 1/2 cup full fat coconut milk

  • 2 tbs flaxseed meal

  • 2 tsps cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp cloves


  1. Preheat oven to 350 degrees F and spray a pie plate with coconut oil.

  2. Mix the crust ingredients in a food processor until combined and a dough consistency forms and press into pie plate (if you don't have a food processor you can just mix it all together with your hands until formed into a ball). Make sure to push it up along the edges as high as you can so it is above the filling. Place the crust in the fridge while you make the filling.

  3. Blend all of the filling ingredients in a high powered blender (I use a Vitamix). You will need a high powered blender for this so that the filling is smooth, otherwise it will be grainy from the beans.

  4. Pour the filling into the pie crust and bake for ~30 minutes or until toothpick comes out clean. I had a bit of leftover filling which I just poured into a small loaf pan. I baked it at the same temperature for 15 minutes. It basically makes a bit of extra filling for you to snack on without having to dig into the pie!



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