The Ultimate Healthy Pumpkin Pie

Hey guys! It’s Tieghan from Half Baked Harvest. Some of you might know me from my food blog or Instagram account, but today I’m excited to be posting here on The Chriselle Factor! I am so excited to share with you my favorite healthy pumpkin pie, just in time for Thanksgiving.

When I first started talking with Chriselle and the CINC team, everyone was looking for one thing, a healthy way to get through the holiday season, but still be able to enjoy all our favorite holiday foods. I know, it seems impossible, right? Well, I’m here to show you it’s not impossible, and with a few easy swaps, you can enjoy holiday pumpkin pie, with almost no guilt. Yes, it’s true!

Pumpkin pie is a classic at Thanksgiving. The way it’s traditionally made is with a good amount of unhealthy fats and sugars, but it’s actually a very easy recipe to revamp and make using healthier ingredients without sacrificing flavor. Let’s first start with the crust. I love using a pecan and flaxseed based crust. Pecans are loaded with healthy fats and contain more than 19 vitamins and minerals. They are also the most antioxidant-rich tree nut, making them great for amazing skin. Flax seeds are high in heart-healthy omega 3’s that are equally good for glowing skin. Aside from the awesome health benefits, this crust is also really easy to make and requires no rolling. Just press the crust into your baking dish and done. Nothing fancy about it, but all things delicious.

Okay, on to the pumpkin filling! I like to double the amount of pumpkin, use real maple syrup (instead of artificial sugars) to sweeten, use coconut milk in place of heavy cream, and I always go heavy on the spices like cinnamon and ginger.

Pumpkin is a natural source of high-quality fiber and also contains carotenoids, which help to keep skin wrinkle-free. Using maple in place of artificial sugars adds another antioxidant-rich ingredient and keeps the pie sweet, but not overly so. Cinnamon and ginger help to aid in digestion and act as anti-inflammatories.

To finish the pie, I like to dollop a little whipped cream, or coconut whipped cream (my preference) overtop of the pie. Then I love sprinkling on maple glazed walnuts and pumpkin seeds. These are the perfect sweet and salty final touch…plus, those walnuts and pumpkin seeds will leave you with glowing skin thanks to all those Omega 3’s.

Not only do these swaps lighten the pie up, but they add delicious flavor that a classic pie can sometimes lack. Trust me, whoever you make this pie for will love it, and no one will suspect it’s a healthier version!

Note: I prefer to use a tart pan for this pie as it makes for easy cutting into the nut-based crust. That said, if you don’t own a tart pan, no problem. A (8-9 inch) pie plate can be used, just be gentle when slicing into that first slice of pie.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes + 1 hour to chill
Makes: 1 (8-9 inch) pie

2 1/2 cups pumpkin puree
1/2 cup canned, unsweetened coconut milk
2 eggs
1/3 cup + 3 tablespoons real maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup raw walnuts
flaky sea salt
whipped cream or coconut whipped cream, for serving (optional)

2 cups raw pecans
1/4 cup ground flax meal
2 tablespoons real maple syrup
4 tablespoons unsalted, organic grass fed, butter or coconut oil, melted
1/4 teaspoon kosher salt

1. Preheat the oven (with a center rack) to 350 degrees F. Grease a 9-inch tart pan or 8-9 inch pie plate.

2. To make the crust, pulse the pecans in a food processor until finely chopped. Add the flax meal, maple syrup, vanilla butter, and salt, and pulse to combine. Press the mixture into the prepared dish. Set the dish on a baking sheet, on the center rack, and bake for 10-15 minutes, until the crust is golden and the nuts smell toasted. Remove from the oven and set aside.

3. To make the pumpkin filling, mix together the pumpkin, coconut milk, eggs, maple syrup, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the crust.

4. Transfer the pie to the oven and bake, on the center rack, for 50-55 minutes or until the middle no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely, at least 1 hour before serving.

5. While the pie is baking, line a baking sheet with parchment paper. Combine the pumpkin seeds, walnuts, remaining 3 tablespoons maple syrup, and a pinch of flaky sea salt, on a parchment paper-lined baking sheet. Transfer to the center rack of the oven and bake for 10-15 minutes or until the seeds/nuts are toasted golden.

6. To serve, if desired, top the pie with whipped cream or coconut cream, then sprinkle with the maple glazed pumpkin seeds and walnuts.

Will you guys be making the ultimate healthy pumpkin pie? What do you think about healthy spins on classic recipes? Leave a comment down below!

x Half Baked Harvest


  • Terri Mead says:

    I am going to make this right now!! However, one question: The crust instructions indicate “vanilla butter,” but I assume it means vanilla and butter; but there isn’t a quantity of vanilla included in the ingredients for the crust. Can you just clear that up for me please. Otherwise, cannot wait for the outcome. Thank you for sharing this recipe.

  • Nikki says:

    Thank you for sharing this recipe Tieghan!
    I’m definitely going to try it out!


  • Elizabeth says:

    Ohhh this looks soo good! <3 🙂 Thank you so much for sharing the recipe!

    XO, Elizabeth

  • Aysun says:

    Hi! How far ahead can you make this pie? Do you need to keep it in the fridge to store? Thank you!

  • This is the most perfect to bring to a family gathering this thanksgiving!

    XOXO //
    SINCERELY OPHELIA | NYC Petite Fashion Blogger

  • Vivian says:

    This looks SO delish!

    Vivian | LIVE IN LOVE
    IG | @viviyunn_


  • alexia says:

    OMG- this looks to die for! Like I want to jump through this screen!! Must try it!!! Thanks for sharing!!! We all wanna be healthy but indulge during the holidays. xx
    // dem goals
    born bred BE – a blog by Alexia

  • This recipe looks DELICIOUS!!!!

  • Jennifer says:

    I have to try this! Looks so good. I won’t feel guilty having a little sweets this season haha. Thanks for sharing!

  • This pumpkin pie looks amazing, thanks for sharing the recipe! 🙂

  • Thanksgiving and Christmas are my two favourite times to gather with Family because we end the dinner with a slice of pumpkin pie. And I can’t wait to try this recipe. If I make it right I will definitely be bringing it to my parent’s for Christmas dinner (already bought Thanksgiving).

  • Yelda Kazimi says:

    I just may try this recipe. Thanks for sharing! I also recently launched a lifestyle blog. I have another career, but a forever affinity and love for fashion and beauty. So, I took the plunge and started a blog. I am also a mom of three little ones (3 and under!) and people often ask how I juggle and balance — I thought I could share that aspect of my life on my blog as well. I feel I can relate to you because you also have a toddler. Hope you can swing by and check out my blog ( if you get a chance. Hugs! Xx

  • Jandrew says:

    The holidays are always challenging for maintaining a healthy diet ! I’m at the mercy of the bakery as I am not even trying to make this pie !
    Dress The Part

  • Meghan Burns says:

    A healthy pumpkin pie?!! I have to make this!
    xo, Meghan |

  • Marianne says:

    Yummy – I need to ty this recipe 🙂 <3

  • Natali says:

    Mmmm, looks delicious and sounds divine! I’m totally making this one!

  • Kim says:

    That looks amazing! I’m making dessert this year for my family, so I needed this!

    Kim .. Paris travel diary and GIVEAWAY!

  • […] With a few easy swaps, you can enjoy holiday pumpkin pie, with almost no guilt. Yes, it’s true! from The Chriselle Factor […]

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