Healthier Pumpkin Pie

Photo: Travis Rathbone


Serves: 8 (serving size: 1/8 of pie)

Recipe Time

Prep: 15 Minutes
Bake: 1 Hour, 15 Minutes

Nutritional Information

Calories 276
Fat 12 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 47 mg
Iron 2 mg
Sodium 237 mg
Calcium 47 mg


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.

Caroline Wright,


November 2013
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