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+ servings
Slice of pumpkin pie with whipped cream.
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Honey Pumpkin Pie

This incredible pumpkin pie is egg-free and sweetened with honey!
Course Dessert
Cuisine American
Keyword Dairy-free, Egg-free, Gluten-Free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 148kcal

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 facts based on using full fat canned coconut milk.
Weight Watchers points: 8

Nutrition

Calories: 148kcal | Carbohydrates: 26.1g | Protein: 1.5g | Fat: 5.6g | Fiber: 2.8g | Sugar: 20g