Whole Food Pumpkin Pie

Whole Food Pumpkin Pie

Whole Food Pumpkin Pie

What would Thanksgiving and possibly even Christmas dinners be without the deeply appreciated tradition of pumpkin pie?  Pumpkin Pie is definitely my favorite and completes all the holiday feels.

Whole Food Pumpkin Pie

A non sugar/non dairy Pumpkin Pie

If you have tried searching for a pumpkin pie recipe that does not have sugar, dairy, and/or eggs, then you know as well as I do that it seems impossible!  Despite long hours of scrolling through google and Pinterest, I could NOT find one . . . until now. 🙂

Lots of time searching and several recipes later, I decided just to start cooking. I changed some things here and there and with great pleasure created this sugar and dairy free recipe that all pumpkin pie lovers will definitely enjoy making and of course, eating.

Whole Food Pumpkin Pie

Coconut milk

Because I wanted to replace animal products with plant based products I used coconut milk. With that slight hint of coconut it sure does add a yummy taste!  One of my daughters and her husband noticed the hint of coconut and they loved how this pie turned out.   If you are eating animal products but don’t want the refined sugar in your pie you can also check out my other Healthy Pumpkin Pie recipe here:      Healthy Pumpkin Pie

Whole Wheat Crust

As for the crust, whole wheat is so much better for you than white flour! For that reason this tasty pie  is made with strictly whole wheat crust.  

Whole Food Pumpkin Pie


After trying out a new recipe I always get so excited to be able to share it with friends and family.

A couple of years ago we had an extended family Thanksgiving dinner and I knew that meant  a lot of beautiful homemade pies! Being the pie lovers my husband and I are, we didn’t want to miss out so we brought our own pumpkin pie. It is times like these that I am glad there are healthy alternatives to sugary foods that still taste just as amazing!

You can have a healthy and Yummy pie

Whole Food Pumpkin Pie


Being on a whole foods, no preservatives or refined sugar, and no animal diet sometimes you may feel like you are “missing out” on some of the food served in social settings.  However, with a little time and patience, alternatives are available and you won’t have to feel that way every time you eat outside of your home. As you prepare for this years Thanksgiving feast you do not have to miss out on the pie! Enjoy!


Whole Food Pumpkin Pie
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    Pie Crust
  • 1/3 cup melted coconut oil
  • 1 1/2 cup whole wheat flour
  • 1/4 tsp. salt
  • 5-6 Tblsp. cold water
    Pie filling
  • 3/4 cup canned coconut milk
  • 1/3 cup raw honey
  • 15 oz. can pure pumpkin
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 3 tsp. pumpkin pie spice
  • 2 Tblsp corn starch


Pie Crust
  • In large glass bowl melt coconut oil. Cut in flour and sea salt with two knives or hands, mix until crumbly. (Note: I keep my whole wheat flour in the freezer so it stays fresh. If your flour is warm you will not need to melt the coconut oil)
  • Slowly add water and mix with hands until dough forms ball.
  • Roll out on floured surface bigger than your pie tin. Fold into fourths so it doesn't break when transferring to pan.
  • Pie Filling
  • In large bowl whisk coconut milk until smooth. Add honey, pumpkin, vanilla, salt, pumpkin pie spice, and corn starch.
  • Pour in pie shell. Cover edges of crust with foil.
  • Bake at 375 degrees for 25 minutes. Remove foil and bake 25-30 more minutes or until toothpick comes out clean.
  • Refrigerate left overs.
  • https://beewhole.blog/whole-food-pumpkin-pie/


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