A good pumpkin pie is an essential recipe for any kitchen.
When I first embark on creating a recipe, I try to find an angle with it, so to speak.
Do I want to lower the sugar? Make it gluten-free? Vegan? Paleo?
There are so many pumpkin pie recipes circulating the web, what would make mine stand apart?
The first thing I knew I wanted to do was make an egg-free pie.
There are so many individuals with egg allergies these days, so I wanted to create something for them.
Making it dairy-free was a given, as I rarely include any dairy in my diet due to my own sensitivities....but what about the sugar content?
After reading the comments on other pumpkin pie recipes, it seemed many people were looking for a more natural, liquid sweetener to use in place of the 3/4-1 cup of sugar typically called for.
Among all of the sweeteners available, including coconut sugar and maple syrup, honey is the one best tolerated with my family, so that was destined to be my recipe's direction.
I first created this pie when some of my husband's family from Oregon were visiting. I was happy to have them over to sample some of my upcoming recipes including this pie and an amazing mashed potato side dish.
I was so pleased when everyone loved the pie!
By not using eggs, this version has a creamy almost custard-like texture (ironically) that I personally love!
I was a bit worried that it wouldn't hold together as well, but it worked out great, and my husband has been requesting it ever since!
Clean Honey Pumpkin Pie
Ingredients
- 1 15 oz can pumpkin puree
- ¾ c . light coconut milk
- 3 T . arrowroot powder
- ½ c . honey
- 1 t . molasses
- 1 ¼ t . cinnamon
- ½ t . ginger
- ¼ t . nutmeg
- ¼ t . allspice
- pinch cloves
- ½ t . sea salt
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl, whisk together the coconut milk and arrowroot until well combined.
- In a large bowl, mix the pumpkin, honey, molasses, spices, and salt.
- Stir in the coconut milk mixture until everything is smooth and well combined.
- Pour the filling into an unbaked pie shell.
- Bake for 15 minutes.
- Lower the temperature to 350 degrees, and continue baking the pie for 50 minutes.
- Remove the pie from the oven (it will appear quite liquid-y, which is normal).
- Place the pie directly into the fridge for at least five hours until set.
- Cut and enjoy!
Notes
Nutrition
Notes:
I suspect maple syrup would work in place of the honey for strict vegans, though I haven't tried this.
I have a good gluten-free crust recipe coming soon for those of you that might be searching, so stay tuned for that in November!
What is your favorite holiday pie?
I love pumpkin, but I'm also partial to anything apple. My husband's absolute favorite is pumpkin, so I'm so happy that he enjoyed this recipe.
Shared with: Meatless Monday
Olivia
This was better than any egg pumpkin pie I've had! So creamy, almost like a mousse. Thanks Lauren!!
Rachel
This legit made my mouth water. OMG. Thank you for sharing this!! Can't wait to make it!
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!
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!
sg
also: are the nutritional stats for just the filling or the filling + crust?
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/ 🙂
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! 🙂
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. 🙂
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! 🙂
Ness
This looks lovely! I love pumpkin, but have never made a pumpkin pie before. I will making this in the next few days.
Gabby @ the veggie nook
This looks amazing! I'm actually super intrigued by the crust though, can't wait to see it!
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. 🙂
Rebecca @ Strength and Sunshine
Pumpkin Pie is the best!