Healthier Pumpkin Pie

pumpkin-pie Photo: Travis Rathbone


  • 1 1/4 cups graham cracker crumbs, from 9 crackers
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 15-oz. can pure pumpkin
  • 3/4 cup well-stirred coconut milk
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • Whipped cream, optional


1. Preheat oven to 350°F. In a medium bowl, stir graham cracker crumbs, sugar and oil until evenly moistened (mixture will be dry). Press in bottom and up sides of a 9-inch pie plate. Bake until golden brown and crisp, 12 to 15 minutes. Let cool completely on a wire rack.

2. In a large bowl, whisk pumpkin, coconut milk, eggs, brown sugar, salt and spices. Pour into crust and smooth the top. Bake until set, except in center, and crust is brown, 45 to 60 minutes. Let cool completely on a wire rack. Slice; top with a small dollop of whipped cream (about 1 Tbsp.), if desired.

  • Prep Time:
  • Total Time:
  • Yield: Serves: 8 (serving size: 1/8 of pie)

Nutritional Information

Calories per serving: 276
Fat per serving: 12g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 40g
Fiber per serving: 2g
Cholesterol per serving: 47mg
Iron per serving: 2mg
Sodium per serving: 237mg
Calcium per serving: 47mg