Our Favorite Pumpkin Pie

Our Favorite Pumpkin Pie


Ken loves pumpkin pie so whenever he asks me to make him one, I try to make one. The other night I made one and we both agreed it was the best I’ve ever made so I will give you the recipe. I do like pumpkin pies because they are the healthier one of all pies.

Preheat oven to 400 degrees.

Put everything into a blender.

2 eggs

1 3/4 cup pumpkin pulp (Libby’s Unsweetened Pumpkin)

3/4 cup honey (Costco’s organic honey)

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup organic coconut milk from a can

Blend until smooth and pour into whole wheat pie crust. (I bought mine at our health food store.)

Bake at 400 degrees for 15 minutes, then lower oven to 350 degrees and bake for an hour or more, until the knife comes out clean from the center.

Happy Thanksgiving!

How great is Your goodness, Which You have stored up for those who fear You, Which You have wrought for those who take refuge in You, Before the sons of men! You hide them in the secret place of Your presence from the conspiracies of man; You keep them secretly in a shelter from the strife of tongues.
Psalm 31:19, 20

18 thoughts on “Our Favorite Pumpkin Pie

  1. Hi Lori!

    I am just about to make a pumpkin pie today. For the coconut milk, are you referring to the one in the can or the one in the carton? And do you think almond milk would be an okay substitute or would the taste change significantly?

  2. I just updated to make clear that it’s the rich and creamy stuff from a can. I make sure it’s organic. This is what makes it so good! I used to use almond milk or rice milk and it was still good but not as good as with coconut milk!

  3. This sounds so delicious! Too bad I’m reading this as I sit here hungry for lunch–I have many, many cans of pumpkin in my pantry. Tempting to make it a day early to enjoy now….;) I love the coconut-pumpkin flavor blend.

  4. One more clarification question: Coconut milk in the can with the liquid drained and the solids scooped out to use? Or do you mean the entire can being coconut cream?

  5. Yum! Looks so good! Thanks for sharing. I love trying new recipes, especially healthy ones. ?

  6. I shake the can real good and use a cup of it. If it’s solid in the can then I put it into a blender to mix it all up and use a cup of that. So to answer your questions, I use all of the stuff in the can! 🙂

  7. It usually calls for cream and skim milk or something like this and I used to used rice dream but coconut milk makes it taste so much richer and better. I hope you like it, Jill!

  8. This is the exact recipe I use- minus the coconut milk. My mom has been making it for so long that now I can’t eat pumpkin pie made with sugar-only honey! I actually made some this morning and my husband and I ate almost the whole pie already! We also make unsweetened whip cream to put on top!

  9. This sounds delicious! We will definitely be trying it at our house. Thank you for posting! Happy Thanksgiving to you and your family!

  10. We make ours from silken tofu and its dairy and egg free to cater for those who can’t eat dairy or are vegan. It is delicious, smooth and rich, especially with the ginger nut crust. I also use fresh pumpkin rather than tinned.

  11. Do you eat the crust Lori ? I am thinking this fall I will try to make a nut based crust so I can have some too 🙂 I’ve never seen a recipe using coconut milk and I can’t wait to try it !

Leave a Reply

Your email address will not be published. Required fields are marked *