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Top view of Healthy Pumpkin Pie with little pumpkins on the side.
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Healthy Pumpkin Pie

"Healthy" means a different thing for everybody. Why not be the nicest host ever and have a healthy pumpkin pie for everybody? Vegan Pumpkin Pie, Paleo Pumpkin Pie, Keto Pumpkin Pie and Regular Healthy Pumpkin Pie.
Course Dessert
Cuisine American
Keyword Healthy Pumpkin Pie, Keto Pumpkin Pie, Paleo Pumpkin Pie, Vegan Pumpkin Pie
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 541kcal

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/8 tsp sea salt
  • 1/4 cup solid coconut oil
  • 3-4 Tbsp ice water
  • 1/2 cup coconut flour (50g)
  • 1/8 tsp sea salt
  • 1 egg
  • 3 Tbsp solid coconut oil
  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1 egg
  • 1.5 Tbsp cold butter (21g)
  • 1 1/4 cups all purpose flour
  • 1/8 tsp sea salt
  • 1/4 cup cold butter
  • 3-4 Tbsp ice water
  • 2 cups canned pumpkin puree (not jarred, not homemade, not pie filling, "canned pumpkin puree")
  • 1/2 cup full fat canned coconut milk
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice mix (or all spice mix)
  • 1 Tbsp corn starch
  • 1 Tbsp cold water
  • 2 eggs
  • 2 Tbsp monk fruit sweetener (or any other keto approved low-carb sweetener)
  • 4 Tbsp maple syrup

Instructions

  • For the paleo crust: add 1/2 cup coconut flour, 1/8 tsp sea salt, 1 egg and 1/4 cup solid coconut oil to a food processor and process until sticky, then continue forming a dough ball with your hands, store in a parchment paper lined airtight container and place in the fridge for 20 minutes. Label your container!
    For the vegan crust: add 1 1/4 cups all-purpose flour, 1/8 tsp sea salt, 1/4 cup solid coconut oil, and 3 Tbsp ice water to a food processor and process until sticky (add another Tbsp ice water if needed), then continue forming a dough ball with your hands, store in a parchment paper lined airtight container and place in the fridge for 20 minutes. Label your container!
    For the keto crust: add 1 cup almond flour, 1/8 tsp sea salt, 1.5 Tbsp butter, and 1 egg to a food processor and process until sticky, then continue forming a dough ball with your hands, store in a parchment paper lined airtight container and place in the fridge for 20 minutes (this dough is very sticky, keep forming the ball with your hands, it'll come together eventually). Label your container!
    For the regular crust: add 1 1/4 cups all-purpose flour, 1/8 tsp sea salt, 1/4 cup cold butter cut up in pieces, and 3 Tbsp ice water to a food processor and process until sticky (add another Tbsp ice water if needed), then continue forming a dough ball with your hands, store in a parchment paper lined airtight container and place in the fridge for 20 minutes. Label your container!
  • Preheat the oven to 400F.
  • Now take out the doughs one by one to roll out to about 1/4" thick rounds. The best way to do this is to roll it out between two pieces of parchment paper to avoid from sticking to the rolling pin, to avoid cross-contamination of wheat doughs and gluten-free doughs, and for easier transferring to pie pans.
  • Put your tiny pie pans on the dough and cut out a circle about and inch larger than the pans, then flip over and press into the pan (see video). Each dough ball should be enough dough to line two small 4-inch pie pans. Mark your dough by using a fork and poking holes into the bottom in the shape of letters. V for Vegan, K for Keto, R for Regular and P for Paleo. Place back in the fridge while you work on the next dough.
  • Add a small piece of parchment paper to each pan and fill with beans to weigh down on the crust, then place in the oven. 10 minutes for the Keto and Paleo crust and 15 minutes for the vegan and regular crusts. 
  • While the crusts are in the oven, prepare the different fillings.
  • In a large bowl, combine 2 cups pumpkin puree, 1/2 cup coconut milk, 1/2 tsp sea salt, 1 tsp cinnamon, 2 tsp pumpkin spice and 2 teaspoons vanilla extract. Once well combined, remove 3/4 cup of the filling and label "vegan".
  • Add 2 eggs to your big bowl and whisk until very well combined. Then remove 1 cup of the filling and label "keto".
  • Add 4 Tbsp maple syrup to the big bowl and whisk until very well combined. This is now the filling for your Paleo crusts and your Regular crusts. 
  • For the vegan filling, add the 3/4 filled cup of filling labeled "vegan" to a medium bowl, add 1 Tbsp corn starch and 1 Tbsp cold water to a small bowl and mix until no lumps are left and then whisk the slurry into the filling. This is your egg replacement so to speak. Now you can fill the two vegan crusts with this filling.
  • For the keto filling, add the 1 cup of filling labeled "keto" so a medium bowl and add 2 Tbsp monk fruit sweetener and whisk until well combined. Then add to your keto crusts.
  • In order to not confuse the pies later I recommend placing a large piece of parchment paper to a large baking sheet and writing down your keywords and placing each pie on top of its keyword (see video). Then leave on there like that until it's time to serve.
  • Reduce the oven heat to 325F and once at that temperature place the 8 little pies in the oven in the middle rack and bake for 20 minutes.
  • Withstand the temptation to leave them in longer because the filling looks undone. The filling will continue to cook for a little longer outside the oven. If you remove it too late you risk the filling cracking. The center of the pies should be jiggly when you shake them a little.
  • Place your baking sheet with pies on it on a cooling rack and let cook down completely before cutting.
  • Add some coconut cream or regular cream and enjoy!

Video

Notes

1 big vegan pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 1/2 cup maple syrup, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl. Then you add 3 Tbsp corn starch and 3 Tbsp cold water to a small bowl and stir until the corn starch is completely dissolved and then you add the slurry to the rest of the ingredients. Pour into pre-baked large vegan pie crust and bake 45-50 minutes at 325F. (Big vegan pie crust ingredients: 2 1/2 cups all-purpose flour, 1/2 cup solid coconut oil, 1/4 tsp sea salt, 6-8 Tbsp ice water)
1 big paleo pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 1/2 cup maple syrup, 3 eggs, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl. Pour into pre-baked large paleo pie crust and bake 45-50 minutes at 325F. (Big paleo pie crust ingredients: 1 cup coconut flour (100g), 6 Tbsp butter, 2 eggs, 1/4 tsp sea salt)
1 big keto pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 3 eggs, 1/2 cup monk fruit sweetener, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl. Pour into pre-baked large paleo pie crust and bake 45-50 minutes at 325F. (Big keto pie crust ingredients: 2 cups almond flour, 1/2 cup cold butter, 1 egg, 1/4 tsp sea salt)
1 big regular pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 1/2 cup maple syrup, 3 eggs, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl. Pour into pre-baked large regular pie crust and bake 45-50 minutes at 325F. (Big regular pie crust ingredients: 2 1/2 cups all-purpose flour, 1/2 cup cold butter, 1/4 tsp sea salt, 6-8 Tbsp ice water)
The nutritional information on this is kind of useless. It's 1/8 of all the pies combined but the keto pies are obviously much higher in calories than the paleo pies for example. Unsure how to make the nutritional info work here.

Nutrition

Calories: 541kcal | Carbohydrates: 50g | Protein: 11g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 415mg | Potassium: 251mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9895IU | Vitamin C: 2.7mg | Calcium: 85mg | Iron: 4.4mg