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Pumpkin Pie with Coconut Milk
This Pumpkin Pie with Coconut Milk is a healthy alternative to traditional pumpkin pie and is so delicious! The perfect pie for the holidays!
Course Dessert
Cuisine American
Servings 8 slices
Calories 166.14kcal
Author Laurie Bennett
Pie Filling
- 3 eggs
- 1 15 oz can pumpkin puree
- 1 cup coconut milk
- 1/3 cup + 2tbsp Truvia brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp pumpkin pie spice
Crust
- 9 graham cracker sheets (more if you want crust to go up on the sides of the pie)
- 2 1/2 tbsp Truvia brown sugar
- 3 tbsp non-fat greek yogurt
Preheat oven to 350 degrees.
Use blender or food processor to grind graham crackers to crumbs. Add in sugar and greek yogurt and mix.
Add graham cracker crust to bottom of the pie pan. Using parchment paper, rub the pie crust evenly. Refrigerate while making filling.
Blend together the eggs with a hand or stand mixer.
Add coconut milk, vanilla, Truvia, salt, cinnamon, and pumpkin pie spice. Mix well. Fold in pumpkin puree and mix until smooth.
Pour pumpkin mixture into pie pan over graham cracker crust. Bake for 45-50 minutes.
Serve with whipped cream/topping. Garnish with cinnamon if desired.
Serving: 1slice | Calories: 166.14kcal | Carbohydrates: 19.44g | Protein: 4.89g | Fat: 8.59g | Saturated Fat: 5.97g | Cholesterol: 61.66mg | Sodium: 274.12mg | Potassium: 209.65mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8913.17IU | Vitamin C: 2.66mg | Calcium: 40mg | Iron: 2mg