Rants, Rules & Recipes

An Effort to End Nutritional Ignorance

RECIPE: Good For You Pumpkin Pie

pumpkin pie profile

For those of us who feel compelled to enjoy the seasonal deliciousness that is: Pumpkin Pie, here is an all natural, healthy, dairy-free version.

I really went above and beyond for this pie pictured here.  I made my own crust, a real coup for me, you should know.

Pie crust Recipe can be found at Smitten Kitchen (or google ” healthy pie crust recipe” or grab a pre made at the store, as long as the ingredients are real).

Sub gluten free flour for a wheat free option.

pp ingredients

PIE FILLING: In a large bowl combine:

3  Eggs

1  15 oz canned organic pumpkin (another recipe for pumpkin pie is on side of the can, but this one’s better, and better for you, trust me)

1/2  13 oz can coconut milk (use ~6-8 oz; I used lite coconut milk; MOST LITE things are filled with artificial sweeteners, not this though, save remainder for a smoothie)

1 Tbsp pumpkin spice (or allspice, or get creative and mix your own, nutmeg, cinnamon and cardamom concoction)

3/4 Packed brown sugar (I actually used evaporated organic cane sugar, but use sweetener of your choice)

1/2 tsp salt


I’m told it’s best to cover the edges of your pie crust with tinfoil to prevent it from burning and bake the crust for ~ 5 min before adding filling, to prevent the center from being mushy.

Pour mixture into your pie crust and bake in pre heated oven at 375 for approximately 40 min.

Center of pie will still jiggle a little when its done, but don’t fret, it will continue cooking while you cool it for 30-40 minutes.

You hear me? Cool it! Don’t go scorching your tongue trying to get a quick taste.

Oh and your house will smell amazing.

pumkin pie half

5 comments on “RECIPE: Good For You Pumpkin Pie

  1. All Seasons Cyclist
    November 8, 2013

    Thanks for sharing the recipe! My wife and I were talking about this just the other day (you can’t really have a Thanksgiving dinner without pumpkin pie).

  2. thehomeschoolingdoctor
    November 8, 2013

    Pumpkin pie. Mmmmm. We use maple syrup to make the pie. But I have a free source for it. I notice you use coconut milk but must do okay with gluten?

    • rantsrulesandrecipes
      November 8, 2013

      Yes maple syrup would be a great alternative sweetener! Lucky you to have a source! Can use gluten free flour instead. Or even make in a muffin pan without the crust!

      Check out my Blog! (But only if you are in to your health and living well and feeling good and those sorts of things!)


  3. virginia vanstory
    November 8, 2013

    Pretty pie. I’m impressed. May try it with sweet potatoes.

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