This Pumpkin Pie with Coconut Milk is a healthy alternative to traditional pumpkin pie and is so delicious! The perfect pie for the holidays! 

It’s that time of the year when we are eating and drinking pumpkin everything! I love pumpkin pie, but not a huge fan of the store bought crusts. What’s even better is that this version is much healthier and lighter than the traditional pumpkin pie. 


Pie Filling

  • 3 eggs
  • 1 15 oz can pumpkin puree
  • 1 cup coconut milk
  • 1/3 cup + 2tbsp Truvia brown sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ½ tsp pumpkin pie spice


  • 9graham cracker sheets  (more if you want crust to go up on the sides of the pie)
  • 2 1/2 tbsp Truvia brown sugar 
  • 3 tbsp non-fat greek yogurt


  • Preheat oven to 350 degrees.
  • Use blender or food processor to grind graham crackers to crumbs. Add in sugar and greek yogurt and mix.
  • Add graham cracker crust to bottom of the pie pan. Using parchment paper, rub the pie crust evenly. Refrigerate while making filling.
  • Blend together the eggs with a hand or stand mixer.
  • Add coconut milk, vanilla, Truvia, salt, cinnamon, and pumpkin pie spice. Mix well. Fold in pumpkin puree and mix until smooth.
  • Pour pumpkin mixture into pie pan over graham cracker crust. Bake for 45-50 minutes.
  • Serve with whipped cream/topping. Garnish with cinnamon if desired.
Share on facebook
Share on google
Share on twitter
Share on linkedin

Recent Posts:

Magic keto cookies

INGREDIENTS 1/4 c. coconut oil 3 tbsp. butter, softened 3 tbsp. granulated Swerve sweetener 1/2 tsp. kosher salt 4 large egg yolks 1 c. sugar-free dark chocolate chips, such as Lily’s

Read More »

The best keto bread rolls

Ingredients 5 tbsp ground psyllium husk powder 1¼ cups (5 oz.) almond flour 2 tsp baking powder 1 tsp sea salt 1 cup water 2 tsp cider vinegar 3 egg whites 2 tbsp sesame

Read More »
%d bloggers like this: