Healthy Pumpkin Pie Recipe

Name: Healthy Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust; 2 cups Hazelnuts, toasted; 4 Medjool Dates; hefty pinches Pink Salt; 1/2 teaspoon Vanilla; Dash Cinnamon; Pie Filling; 1 cup Cashews, presoak 2-4 hours; 2 Pumpkins, medium in size (or 4 Cups Pumpkin puree); 6 Medjool Dates; 1 tablespoon Coconut Oil; 1 teaspoon Cinnamon; 1/2 teaspoon Nutmeg; 1/4 teaspoon Ginger; 1/4 teaspoon Clove; 1/2 teaspoon Pink Salt; 2 tablespoons Chia Seeds (use more if you like firmer); Splash Cardamom, OPTIONAL; 1-2 tablespoons Raw Honey, OPTIONAL

Servings: persons

Pie Crust
2 cups Hazelnuts, toasted
4 Medjool Dates
hefty pinches Pink Salt
1/2 teaspoon Vanilla
Dash Cinnamon
Pie Filling
1 cup Cashews, presoak 2-4 hours
2 Pumpkins, medium in size (or 4 Cups Pumpkin puree)
6 Medjool Dates
1 tablespoon Coconut Oil
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon Clove
1/2 teaspoon Pink Salt
2 tablespoons Chia Seeds (use more if you like firmer)
Splash Cardamom, OPTIONAL
1-2 tablespoons Raw Honey, OPTIONAL

1
["Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.", "Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily.
2
Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and puree. Drain the cashews and add along with the coconut oil and spices to your puree. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste.
3
Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight.
4
When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.", "Coconut Yogurt Recipe: http://food-alovestory.com/2012/09/30/how-to-make-coconut-yogurt/"]

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pie Crust, 2 cups Hazelnuts, toasted, 4 Medjool Dates, hefty pinches Pink Salt, and more.

Yes, Healthy Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions