This healthy honey pumpkin pie is a delicious way to enjoy the classic Thanksgiving treat! Honey adds a lovely texture and sweetness that rivals the traditional version, and this recipe is both egg-free and dairy-free to boot!
With Thanksgiving nearly upon us, let's have some pie!
Honey pumpkin pie, to be exact.
In addition to being made with honey, this pie has NO eggs! I make a slurry with arrowroot and coconut milk, which lends a delicious, custard-like texture to the final product.
It's a bit non-traditional, but my family loves it!
Ingredients and substitutions
- Pumpkin puree - I just use the canned variety.
- Coconut milk - I like this pie best with the coconut milk, but whole milk works as well.
- Tapioca starch - Arrowroot starch also works well.
- Honey - I think maple syrup would work, though I haven't tried.
- Sea salt
- Pumpkin pie spice
Recipe steps for honey pumpkin pie
Begin by choosing you crust. I always make my Oat Flour Pie Crust and have Jade press it into the dish while I make the filling. Any crust you like should work just fine.
The filling is easy! First, whisk the tapioca with the milk until incorporated.
Next, add the pumpkin puree, salt, honey, and pie spice to a large bowl and whisk until well combined.
Pour the milk/starch mixture into the pumpkin bowl and whisk until smooth.
Add the pie filling to the unbaked pie crust and spread it out as needed.
Bake the pie at 350 degrees F for one hour. Note that the filling will still be very liquid-y when you take it out. Don't fret, it sets up nicely after chilling in the fridge!
Recipe notes
Make your own pumpkin pie spice if you don't have any on hand.
If you're looking for some other pie ideas, try my Tart Berry Pie or Healthy Chocolate Meringue Pie (my favorite!!).
Honey Pumpkin Pie
Ingredients
- 1 9-inch unbaked pie shell
- 1 15-ounce can pumpkin puree
- ¾ cup canned coconut milk light or full-fat both work
- 3 Tablespoons tapioca starch
- ½ cup honey
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl or measuring pitcher, whisk together the coconut milk and tapioca until well combined.
- In a large bowl, separately mix the pumpkin, honey, salt, and spice.
- Add the coconut milk mixture into the pumpkin bowl, and whisk until everything is smooth and well combined.
- Pour the filling into an unbaked pie shell (my Oat Flour Pie Crust is our favorite!).
- Bake for one hour. During this time, if you notice the top begins to brown or bubble up, gently tent a sheet of tin foil over the top for the remaining time.
- Remove the pie from the oven. It will appear quite liquid-y, which is normal.
- Allow the pie to cool to room temperature, then place it directly into the fridge to chill and set.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Rebecca @ Strength and Sunshine
Pumpkin Pie is the best!
Tammy
I was just looking for a pumpkin pie recipe that was healthier and different than the same kind I make every year. I absolutely love your blog, don't ever stop cooking and posting your recipes! Lol
Lauren
Thanks so much Tammy! Your comment means a lot to me. 🙂
Gabby @ the veggie nook
This looks amazing! I'm actually super intrigued by the crust though, can't wait to see it!
Ness
This looks lovely! I love pumpkin, but have never made a pumpkin pie before. I will making this in the next few days.
Claire
Looks great, I'm also holding out for the crust recipe! Also the only ingredient I don't have is arrowroot powder, is there anything that might work in place of it? Thanks!
Lauren
Hi Claire,
Cornstarch would probably work! 🙂
Katie
So I am confused....when people say coconut milk do they mean canned or carton?
What did you use in this recipe? Sounds delicious!! I can't wait for crust recipe to go with it.
Lauren
Hi Katie,
For my site, I only used the canned variety. For this recipe, I used the light coconut milk from Trader Joe's. 🙂
Margaret Dombkoski
Thanks for posting the WW points and nutritional information. Have your new crust recipe and will definitely try the pumpkin pie filling with it for the holidays. Love your recipes and videos! I use them all.
Lauren
You are so welcome Margaret, thank you for reading/watching! I hope you enjoy the pie! 🙂
sg
do you think I could use coconut flour instead of the starch and still have it set-up?
thanks!
...and congratulations on your pregnancy. <3
Lauren
I'm not certain about the coconut flour, as it is much more absorbent than the arrowroot...
The nutritional stats here are just for the filling. The crust stats are here: https://www.oatmealwithafork.com/2014/11/14/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/ 🙂
sg
also: are the nutritional stats for just the filling or the filling + crust?
Evie
Is it possible to freeze half the pie? How do you recommend doing this? There are only two of us so I would like to freeze some for later. Thanks! This looks wonderful.
Lauren
Hi Evie,
I can't advise you, as I've never tried, sorry!
Evie
I tried the crust recipe (5 ingredient oat flour). The taste is good and I love how simple it is, but after putting it in the fridge it became tough and the pie broke apart when I try to lift the slices out. I did use coconut oil instead and I know it hardens in the fridge. Any tips? Also I would rather use sugar instead of honey probably about half cup sugar instead. (I have a problem with fructose). How would you recommend increasing the liquid etc? This time I used another recipes with eggs but the result was kind of mushy and it was weeping a lot in the fridge...any idea why that happens as well? Thanks!!
Lauren
It may just be the coconut oil for the crust. Keep in mind that there is no gluten or egg in the crust, so it will just naturally be a bit more fragile than others containing those ingredients. As for the pie, check out this post for swapping out sweeteners and how to adjust the recipe: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/
Not sure about the egg problem since I don't know the whole recipe, sorry!
Rachel
This legit made my mouth water. OMG. Thank you for sharing this!! Can't wait to make it!
Olivia
This was better than any egg pumpkin pie I've had! So creamy, almost like a mousse. Thanks Lauren!!