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Easy healthy pumpkin pie recipe with almond milk, egg whites and pumpkin puree. Healthy crust made with almonds, whole wheat flour and coconut oil. | ifoodreal.com

Hands down, this is the best healthy pumpkin pie I ever had! It is quite easy to make delicious pie with a bunch of butter, flour and sugar. But when it comes to a clean dessert, it’s a challenge. I was up for it, although scared to death.

In the last 3 days, I made 3 pumpkin pies. That’s why I want you to close your eyes and pretend you can’t see those small white dots of cream cheese. It was experiment #3 and a thought of making pumpkin pie #4 was terrifying for me. Not for Alex though. Kids do not eat pumpkin pie. BTW, you don’t need cream cheese.

Easy healthy pumpkin pie recipe with almond milk, egg whites and pumpkin puree. Healthy crust made with almonds, whole wheat flour and coconut oil. | ifoodreal.com

I never made pumpkin pie in my life. Reasons:

#1. I’m from Ukraine. Ukrainians do not make pumpkin pies. They make cakes, apple pies, perogies, Ukrainian borscht but not pumpkin pies. After 13 years in Canada, I thought it was time to fit in. At the Thanksgiving table.

#2. For me, pumpkin pie must have a flaky/crumbly crust, not a chewy one. I had no idea how to do that without butter and, honestly, was terrified to death to try. Healthy baking is scary! I don’t want to be eating tofu pumpkin pie (sorry my vegan friends, just not for me, but I love tofu) and at same time no Pillsbury dough is allowed in my house.

Easy healthy pumpkin pie recipe with almond milk, egg whites and pumpkin puree. Healthy crust made with almonds, whole wheat flour and coconut oil. | ifoodreal.com

Well, IT’S NOT THAT HARD AT ALL! Easy, peasy. Thanks to Mr. Google, Olena’s creative brain, like add cream cheese to pumpkin pie filling creative, and eating assistant, Alex, and not-eating pumpkin pie assisting kids. 2 nights me and Alex were fighting over a piece of healthy pumpkin pie. For real.

First try, it was just gone by the night #2 and we had only 1.5 piece left. That’s a problem right there. Third try, that you are looking at, I cut out 1 piece to share and the rest had to wait until the next day, for photos. Only in food blogger’s house, the husband asks if he is allowed to eat. Anything. Even plain broccoli has its pre-defined destiny.

But we managed and we are still married.

Easy healthy pumpkin pie recipe with almond milk, egg whites and pumpkin puree. Healthy crust made with almonds, whole wheat flour and coconut oil. | ifoodreal.com

So, about this healthy pumpkin pie recipe. The crust was perfectly crumbly. Just like I wanted. Mixing wheat flour with ground almonds makes the crust “flaky” and at same time helps it to stay together. White whole wheat or just plain whole wheat flour would work. I ground almonds myself in a Magic Bullet. You can use store-bought almond flour. Even better. The crust will be easier to work with. Pre-baking the crust is a must. It won’t bake through under all of that moist pie filling.

The filling was out of this world. So clean and made of simple ingredients. In fact, I’m devouring a pumpkin pie slice for lunch, as I type. No guilt whatsoever. And I’m not scared of a fat content. It’s healthy almond and coconut oil fats, in moderation. I prefer them over Pillsbury dough scary ingredients and bleached white flour. 0 cholesterol, people!

The filling will be runny, that’s OK. It will solidify perfectly as it bakes and after cooling. You can buy pumpkin pie spice or make your own. Also, you can just use 1 tsp of cinnamon and 1/2 tsp of nutmeg. I served it with whipped coconut cream & a bit of stevia.

Enjoy and if you are looking for more healthy pumpkin desserts, check out my no bake pumpkin pie, healthy pumpkin oatmeal cookies and whole wheat pumpkin bread. Or may I suggest you try savoury pumpkin pie?

Healthy Pumpkin Pie

Healthy Pumpkin Pie


    For the Pie Crust:
  • 1 cup almond flour (meal) or finely ground almonds
  • 1+1/2 cup (white) whole wheat flour + more for dusting/rolling
  • 1/4 cup coconut oil, melted
  • 3/4 cup almond milk, unsweetened
  • 1/8 tsp salt
  • Coconut oil (cooking) spray
  • For Pumpkin Pie Filling:
  • 1/2 cup egg whites
  • 15 oz can (2 cups) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup agave nectar or honey
  • 1/2 tsp pure vanilla extract
  • 1+1/2 tsp pumpkin pie spice
  • 1/4 tsp salt


  1. Preheat oven to 425 degrees F. Spray 9" pie dish with cooking spray (I use coconut oil spray) and set aside.
  2. In a large mixing bowl, combine all crust ingredients and mix with spatula, later on with your hands, until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
  3. On a flat surface, roll out the crust until it's large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
  4. Place the pie dish upside down on the rolled out dough.
  5. Flip and mould the crust in to the pie dish using your hands.
  6. Cut the excess dough with kitchen scissors or knife. P.S. I re-rolled the scrapes and made cookies, more like crackers. Just bake for 15-20 minutes at 425 degrees F.
  7. Bake the crust for 15 minutes.
  8. In a large bowl, whisk Pumpkin Pie Filling ingredients together. Pour into pre-baked crust, reduce oven temperature to 350 degrees F and bake for another 45 minutes.
  9. Let the pie cool completely before slicing. Cut into 8 slices and serve warm or cold, with whipped coconut cream or just plain.
  10. Storage Instructions: Refrigerate covered for up to 3 days.

Nutritional Info

Servings Per Recipe: 8 slices

Amount Per Serving = 1 slice:
Calories: 253.4
Total Fat: 10.9 g
Cholesterol: 0.0 mg
Sodium: 151.5 mg
Total Carbs: 34.3 g
Sugars: 14.1 g
Dietary Fiber: 6.1 g
Protein: 7.6 g
WW Points+: 7

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Sabrina - A Spoonful of Photography

    A healthy pumpkin pie? Sounds interesting – definitely have to give it a try since I got to knew it at a friend’s house last year – We don’t have all those baked pumpkin goods around here in Europe though, just like you’ve written: cakes and apple pies but nooo pumpkin 😉

    • Olena (iFOODreal)

      I know, right?! Pumpkin is huuuuge in America. A big obsession in Fall! Do you think you can find canned pumpkin and spices in Europe? Just wondering if I still lived in Ukraine would I be able to make it or not. Or maybe would have never heard about pumpkin pies at all. lol.

  2. Sarah

    So I love your food blog, as my sister and I both are attempting to eat clean (for the first time, we feel awesome!) But I have very severe food allergies. Would you recommend other flour rather than almond for this dough? I was thinking just subbing it with oat flour or something, even just using whole wheat for the whole thing. Some pointers would be great please!

  3. Sarah

    woo! Thank you! I LOVE how it’s been going, I’m about two weeks in and I feel better than I have in months. I never realized how yummy stuff foods can be once your tastebuds WAKE UP! We made your enchilada zuchinni quiche as one of our first ones. We practically died with how yummy it was! Thank you for helping us change our eating habits with your yummy stuff. I hope you are thinking about doing like, Halloween themed things!

      • Sarah

        Wow you know I didn’t think too much about it; Well, I love spooky treats like red-hots and I love to make candy with my aunt every year… But since Halloween is past, maybe Christmas healthy caramel popcorn? That’s a huge tradition at my house, and it’s really fun to make! We also make candy brittles and such. I don’t know if that’s something people do in the Ukraine though. I’d love to hear your ideas. Keep blogging! It’s awesome!

        • Olena (iFOODreal)

          No, there was definitely no caramel popcorn, candy brittles or Nanaimo bars in Ukraine. We were lucky if we had mandarins and yummy chocolates. That’s about it. Chocolate candy is a big think in Ukraine. I’m talking about Lindt quality chocolate. But I have some ideas and will see what I can come up with. Keep checking.:)

  4. Joy

    This looks great! I’m going to try it. I wonder how this crust would do for an apple pie? Do you have a clean apple pie recipe too?

    • Olena (iFOODreal)

      Hey, Joy. Sorry, no apple pie recipe yet. Do you mean for an apple pie with a crust on top? This crust is flaky. Unless you are going to make an open faced apple pie, kind of like a tart.:) For an apple pie with a crust on top I would suggest using pie crust from my Savoury Pumpkin Pie.

  5. Rebycka

    Is it okay if the pie is still a little liquidity in the center when you take it out of the oven?

  6. Elisa

    Hi ! Wow fantastic job ! I just made this pie and I would not mind trading in the unhealthy store bought for this delicious one !!!! Thank you for sharing ! Only thing I was not too successful with was the crust …. The crust under the pie filling came out good but the outer crust (the crust without the pumpkin filling on top) came out super hard , when I cut the pie it breaks off because I can’t put the knife through it . I followed directions exactly .
    Do you have any idea what might have cause this or how I can fix
    It ? I will be making this recipe again this week for thanksgiving 🙂 thank you
    Much … !!!!!!

    Elisa 🙂

    • Olena

      Hi Elisa. You did nothing wrong. It’s pure chocolate on top so it does get hard. If your drizzle was thin it’s easier to cut it. Yes, it brakes but it’s kind of like a spider web, so it’s easy to place back. You can also drizzle right before serving each individual slice. Or decorate with chocolate chips.:)

      • Elisa

        Hi 🙂
        I’m not sure what you
        Mean . There was no chocolate on the pumpkin pie . I’m talking about the pie crust breaking :/ the outer crust

        • Olena

          The only reason I see why pie crust would break if it’s frozen. Thaw a bit longer next time.:) It’s quite fatty and oily, shouldn’t be breaking. P.S. I thought you meant the thin chocolate crust on top I have.:)

  7. Alyssa

    Made this last night and saw your reply to someone’s comment that it’s okay if the pie filling is a little jiggly in the middle when you take it out of the oven cause it’ll harder up as it cools. Mine came out a little more jiggly than I think it should have but the edges were starting to brown so I didn’t wanna cook it more. This morning it’s still pretty jiggly after sitting in the fridge over night – any suggestions on how to fix this? Thanks!

    • Olena

      I guess it depends on an oven. I made this pie many times without this kind of issue. Next time add a few tablespoons of cornstarch or whole wheat flour to the filling. To fix the current situation, I would bake it at 325 F on the third rack from the bottom until it cooks a bit more. Also make shorter edges next time.

  8. Keri

    This recipe sounds great! Any reason I can’t use the entire egg, though, instead of just the whites? I don’t like to waste, and don’t have anything to make with all of the yolks. Thank you!

  9. Rosemarie

    I love this pie. It is so healthy and clean.
    I use an Organic Spelt Pie Crust (comes frozen in a aluminum pan) for my crust.
    I use goat milk instead of Almond milk. Someone mentioned that they used less milk so that it would be firmer. I would like it to be firmer also. Would I use, a 1/4 of a cup of milk instead of a 1/2 of a cup?

    • Olena

      I wish I could find that crust. What brand is it and is it clean? Yes, 1/4 cup instead of 1/2 cup sounds reasonable.

      • Rosemarie

        Do you have a Whole Foods Market in your area? They have them in the freezer. You get 2 pie crust in their own aluminum pie pan all ready to use.
        I always use Organic Spelt Flour because it is far better than white flour when I make my muffins (100) at a time and freeze them. I was so happy when I found the pie crusts in Whole Foods because it saved me the trouble of making a spelt flour based pie crust which never came out right. The crusts are also organic.
        Here is the website from the company that makes this pie crust:

        I also use Farmers Market Organic Pumpkin in a Tetrapak container. Organic eggs (white only) Organic Agave. I don’t use Pumpkin Spice Mix because it contains chemicals. I make my own with organic spices. Thanks again for this great pie, my husband loves pumpkin pie and now he can eat a healthy one instead of the chemically made one from the stores. I cut it into 16 small slices, place them on a foil covered dish and freeze them. Once frozen my husband wraps them each in aluminum foil and I place them in a Ziploc bag and back in the freezer they go. We eat less this way and can have it every night if we want. They thaw very quickly and can be eaten slightly frozen. I will be making 2 this Friday and will try the 1/4 cup of goat milk. Because they are frozen I have found that they were too soft, so hopefully this will work and they will come out firmer.

        • Olena

          Lucky you, those pie shells look great – I just looked at them. I don’t have Whole Foods near me. I could drive 50 kms and stock up but I’m so busy running in all nearby stores in search of healthy food, plus kids, driving so far sounds depressing. I make my own pumpkin pie spice mix too. I also started making taco seasoning mix.

          You are very welcome! Freezing works like a charm – I do the same with all my pies. I’m sure it will work. Just use less milk. Let me know.:)

          • Rosemarie Dieda

            Where do you live? Maybe the company can ship the pie crust to you ? We also go to many stores to find organic for certain foods. We buy a lot of organic grapes and freeze them so we have them all winter. Also cherries.

          • Olena

            You must live in California. We freeze a lot of local blueberries because that’s what we grow here.:)

          • Rosemarie Dieda

            Sorry I just found out where you live in your info about yourself.
            Forgot to ask 1 question. I have an electric oven which has convection also. Which is better for cooking this pie, Convection or Regular electric?

          • Olena

            Convection cooks faster and more evenly, so it is better although watch the pie as you might have to reduce cooking time a bit. I don’t post instructions for convection oven because not everyone has it. I myself got it only this year. Nice chatting with you.:)

  10. Rosemarie

    I don’t live in CA. I live in Ridge, NY (Long Island) I buy the organic grapes in BJs. We have farms all around us, but can’t trust how much pesticide they really use on there vege & fruits so we still buy organic in stores.

    I just thought of something. Since you believe in clean food, here is a tip unless you already know about it. Do you use any of the oil sprays? If so, STOP!. Look at the ingredients and you will see that they started to add silicone to the ingredients to stop the foaming. When I found this out, I looked for a spray that was clean. Bingo! I found one and they sell it in Walmarts. It is called: Winona Pure Heart Healthy 100% Extra Virgin Olive Oil Spray, 5 fl oz . It’s not organic, but it is pure olive oil which does not have silicone in it. Here is their website:

    • Olena

      I know. I buy from local farms. They say they don’t spray, some do. I have an organic blueberry farm near me but it’s surrounded by regular farms who probably spray. Wind blows and what’s the point.

      I ditched oil sprays long time ago because of propellant (right word?!) and use Misto sprayer. Highly recommend – just refill with the oil you already have on hand.

      • Rosemarie

        Okay, I finally fixed the problem of my pumpkin pie being too watery especially after it was frozen and then defrosted when ready to consume it. I drained the organic pumpkin in a strainer to remove all the excess liquid. This seemed to work because my pie came out much better and with less liquid. I also now bake it in the original aluminum that the pie crust came in. I place the aluminum pan inside a glass pyrex pie dish and place this dish on top of a cookie sheet. I then place a silicone crust protector around it. The pie did not crack while cooking. I also stopped it from cracking while cooling it, by placing it on the counter next to the oven that was now off. This allowed it to continue cooking while cooling down. Once the glass pie pan was no longer hot, I moved it to the garage where it was cooler and cooled it down some more until it was completely cooled. I then placed it in the refrigerator still uncovered. There was no liquid to be seen, which meant that I had done something finally right. Prior to this way of cooling it, there were cracks and liquid on the top of the pie.

        • Rosemarie

          Forgot one other important step. After whisking the pumpkin pie filling ingredients together, place the bowl in the refrigerator. Let it cool for at least a half hour or more until it feels cold. This hardens the mix which also makes it thicker.

        • Olena

          You must really like pumpkin pie!!!:) Glad you perfected it to your liking.:) Thanks for all the tips! Now you can try to eliminate one step each time to work backwards and see what really worked lol.

          • Rosemarie

            Okay after making 10 of your pumpkin pie recipes, I had a problem when I made the lastest 2. I always bake one at the time and I used all the same ingredients, temperature, pan, crust, baking time, nothing changed. For some reason after being in the oven at 350 degrees for about 30 minutes, the pie started to separate from the crust and I don’t mean a little separation. This was more like the grand canyond around the whole outer edge of the crust. The center stayed smooth. After 40 minutes I tested to see if done, the knife did not come out clean, so I left it in 10 min more. I then decided that instead of checking in the center, I checked in the large crater around the whole pie. Well, much to my surprise, it was not settling or cooked, it was one clob of mush, like it was never in the oven at all. I waited anothe 10 minutes and then finally took it out and shook it. The whole pie shook, and then it happened, the filling just broked all apart into one big mush. So, I placed the second one in and prayed. Bingo, the same thing happened to this one.
            Remember when I said that I drain out the pumpkin before using it, to prevent my pies from being to watery. The 2 cans I opened were so dry that they fell out shaped like the can with no liquid what so ever.
            I thought that the dryer the pumpkin the more tighter your pumpkin pie would be.

            I emailed the company Farmers Market Organic Pumpkin and they can’t explain it, except that maybe the pumpkin was way too dry, but they are not sure that would cause it.
            I usually use the container ones and they are always very watery and definitely have to be strained before using.
            I will be trying 2 more cans I have left over. If they come out solid, I will be afraid to use them.

            Any suggestions? Can you think of any reason this would happen?

          • Olena

            Oh boy, I don’t know if it’s the same pie and comes out differently in the same oven using the same ingredients. Maybe the weather?! Shoot, I honestly have no idea. Do you make pumpkin pie every week?:) Try adding some cornstarch or whole wheat flour.

  11. Amy

    Thank you!! My mom and I made the pie without the crust and it was amazing!! We will try making the crust next time 🙂

  12. Emma

    I just made this pumpkin pie for Thankgiving! This was my first healthy baking recipe and I absolutely loved it. The only thing I changed was the spices–I took them off of my mom’s signature recipe (2 teaspoons cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of cloves–I know it sounds like a spice overload but it’s heavenly) and added a bit more almond milk since the filling was very thick. Also, I baked it for longer because the middle didn’t set right away, but after it had cooled down plus spent the night in the fridge it was perfect. I ate it with some coconut whipped cream and it was delicious! At first i was hesitant about the crust because I’m used to the buttery thick ones, but I honestly didn’t miss it at all. It does NOT taste healthy at all! Plus I have lots of leftovers to eat for breakfast now 🙂 Thanks for your awesome recipe making skills!



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