There’s something about pumpkin pie that feels like a warm hug from grandma. Growing up, pumpkin pie was my dad’s favorite, and every holiday season, he’d sneak a slice for breakfast.
This healthier version keeps all the cozy vibes but skips the gluten and cuts back on the sugar—so you can feel good about indulging.
The chocolate graham cracker crust?
A little twist I added to make it extra special.
Tips
- Fresh Pumpkin: Roast a small pie pumpkin for extra flavor. Slice it in half, scoop out the seeds, and roast at 400°F for 45 minutes until tender. Scoop out the flesh and puree it in a blender.
- Spice Boost: Want more warmth? Add an extra dash of cinnamon or a pinch of cardamom.
- Dairy-Free Swaps: Use coconut oil in the crust and coconut cream in the filling for a fully dairy-free pie.
- Nut-Free Option: Use sunflower butter in place of dairy for a nut-free version of the crust.
Variations
- No-Chocolate Crust: Use regular gluten-free graham crackers if chocolate isn’t your thing.
- Vegan: Replace eggs with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water per egg, let sit for 5 minutes).
- Extra Decadence: Top with a dollop of whipped cream (coconut or regular) and sprinkle with grated dark chocolate.
Serving Suggestions
Serve chilled, straight from the fridge. Add a dollop of whipped cream and a sprinkle of cinnamon on top. For presentation, garnish with chocolate shavings or roasted pumpkin seeds along the edges.
Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten-Free!)
- Total Time: 1 hour 20 minutes
- Diet: Gluten Free
Description
A rich and creamy pumpkin pie with a gluten-free chocolate graham cracker crust. Sweetened naturally with maple syrup and perfect for any holiday table!
Ingredients
Crust:
- 1 ½ cups gluten-free chocolate graham cracker crumbs (about 1 sleeve)
- ¼ cup coconut sugar (or brown sugar)
- 6 tbsp unsalted butter, melted (or coconut oil for dairy-free)
Filling:
- 1 ¾ cups pumpkin puree (fresh roasted or canned)
- ¾ cup full-fat coconut milk (or heavy cream for non-dairy-free)
- ½ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ tsp salt
Instructions
1. Prep the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the chocolate graham cracker crumbs and coconut sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Use the back of a measuring cup to smooth it out.
- Bake for 8-10 minutes. Let it cool completely while preparing the filling.
2. Make the Filling:
- In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, pumpkin pie spice, and salt. The mixture should be smooth and creamy.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
3. Bake:
- Bake the pie at 350°F for 50-60 minutes. The edges should be set, but the center may still jiggle slightly—it will firm up as it cools.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Notes
Chill for at least 4 hours for the best texture. Make-ahead dessert!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: 8 servings
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
