Sleeker, Lighter Pumpkin Pie

Most of us have a favorite pumpkin pie recipe that we trot out holiday after holiday, and if yours is like mine, it’s loaded with dairy fat. This year, I wanted to make a lighter pumpkin pie but with a whole-foods twist, so I auditioned this version with lite coconut milk instead of cream. What a great surprise: The whisper of coconut gives it a sweet nuttiness, and it’s every bit as spicy and comforting, creamy, homey and delicious as the old version. Move over, heavy pumpkin pie: This sleeker, lighter Pumpkin Pie will be the new star of my Thanksgiving dinner.


2 eggs (vegans may experiment with egg substitute)
1 3/4 cup mashed cooked pumpkin, or 1 15-ounce can unsweetened organic pumpkin
3/4 cup Sucanat or other natural alternative sweetener (I used 1/2 cup organic natural brown sugar and 1/4 cup maple syrup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon molasses (omit this if you don’t want a slightly darker-colored pie)
3/4 cup lite coconut milk, shaken well to combine solids and liquid (and make sure it is “lite” coconut milk or you will have a very caloric pie!)
Dough for 1 pie crust

1. Preheat oven to 425F.

2. In a large bowl, beat the eggs lightly. Add pumpkin, sweetener, cinnamon, nutmeg, ginger, salt, and molasses and blend thoroughly. Add coconut milk and stir to combine.

3. Roll out dough, place in a deep dish pie pan, and crimp edges decoratively. Pour filling into pie crust (if you have extra dough, you can cut out little leaf-shapes with a cookie cutter and place them on top, for an easy but gorgeous presentation). Bake 50-60 minutes until set.

4. Serve cooled, with topping of choice.

Serves 8 to 10.

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By Cait Johnson, Managing Producer, Care2 Green Living

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Fred Hoekstra
Fred Hoekstra2 years ago

Thank you Cait, for Sharing this!

Elizabeth Santos-mason
Elizabeth M.3 years ago

Definately going to try this one! Thanks

K s Goh
KS Goh4 years ago

Thanks for the article.

Jennifer C.
Past Member 4 years ago

Great recipes. Thanks for sharing.

Kay O.
Kay O.4 years ago

Lighter without losing its flavor, thanks!

Kristen R.
Kristen R.5 years ago

Mmm...coconut milk!

Mervi R.
Mervi R.5 years ago

Thanks, though a vegan version would be nice, too...

Daya L.
Daya L.7 years ago

Where is the vegan recipe? No eggs, no milk perhaps silken tofu?

Colette Gabriel
Colette Gabriel7 years ago

I've never seen a recipe with sweetened condensed milk. I use evaporated 2% milk (you can also use skim). In my vegan recipe I use silken tofu - also great.

Dawn H.
Dawn H.7 years ago

I substitute condensed skim milk instead of the full fat condensed and it still tastes great! I use the condensed skim any time a recipe calls for cream and have had no ill effects to the taste.