Pumpkin Pie with Coconut Milk

Pumpkin Pie with Coconut Milk

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.
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