*Make this pie the day before you plan to enjoy it for best results.

If you are like me, you enjoy pumpkin pie after your Thanksgiving meal…and then again for breakfast the next morning (anyone?). When it comes to my Healthified sweet treats, I always say they are “delicious enough for dessert, and nutritious enough for breakfast.” This pumpkin pie is a prime example. With some upgraded ingredients, not only is this pumpkin pie lower glycemic, but also grain-free and plant-based. As with the majority of my pies, you can make it completely vegan.

If you are resistant to making a healthy pie for your holiday dinner, don’t be. Your friends and family would never know this recipe falls in that camp. And even if you tell them, the taste speaks for itself. The list of ingredients is also not complicated. With a couple of teaspoons of pumpkin pie spice, the flavor comes together effortlessly. In case you don’t have any, I provided the spice combination below.

This is my go-to pumpkin pie that I know my family and I will be enjoying for years to come (no need to keep reinventing the wheel!). I hope this recipe becomes a part of your repertoire as well.

Pumpkin Pie {Grain-free, Dairy-free, Vegan Option}

A healthier grain-free option for the beloved pumpkin pie that doesn't skimp on flavor. Made with an Empower Bar keto-friendly crust and a delicious filling that results in a silky texture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Cooling Time 12

Total Time 13 5

Course Dessert

Servings 10 servings

Equipment

Mixing bowls
Blender
Pie plate
rolling pin or wine bottle

Ingredients

For the crust

1 Empower Bar baking mix pouch see note
1 egg beaten (see note for vegan)
1/2 cup melted coconut oil

For the pie filling

1/2 cup full-fat coconut milk
1/3 cup maple syrup
1 15oz can of pure pumpkin puree not pumpkin pie mix
2/3 cup coconut sugar or granulated sugar of choice
1/4 cup arrowroot starch
2 teaspoons pumpkin pie spice see note for substitution
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch pie plate with cooking spray.
Make the Empower Bar crust. Transfer the Empower Bar Baking Mix into a large mixing bowl. In a separate small bowl, whisk together the beaten egg and melted coconut oil until blended and creamy.
Pour the egg and coconut oil mixture into the bowl with the baking mix. Using a large whisk or spatula, blend until a dough is formed. Using your hands, gather the dough into a ball.
Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough out into a large circle, about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle or use your hands to flatten so it would cover the bottom surface of the pie plate.
Peel away the top layer of the parchment paper, and carefully flip the crust onto the greased pie plate. Use your fingers to smooth the dough to fix any cracks or broken edges. Set aside until ready to use.
Make the pumpkin pie filling. In a high-speed blender or food processor, mix the coconut milk, maple syrup, pumpkin puree, coconut sugar, arrowroot starch, pumpkin pie spice, and vanilla extract. Blend until creamy. If you don't have a blender or food processor, you can whisk everything by hand in a large bowl.
Transfer the pumpkin mixture to the pie plate with the crust. Bake for 45 to 50 minutes until edges are golden brown and the filling looks set (the surface should have cracks and be slightly firm to the touch. It will firm more as it cools). Allow the pie to completely cool, about 2 hours, at room temperature. Transfer to the refrigerator for at least 6 to 8 hours or ideally overnight to completely set.