I have to admit that I spent a lot of time in November testing out pumpkin pie recipes. And even better, I was set on creating a healthy pumpkin pie recipe because I’m 100% sure we don’t need to have pumpkin pie made with sweetened condensed milk.
If you weren’t already aware, my love for pumpkin pie is right up there with my love for all the nut butters, Justin Bieber and cats. You know, all the normal things in life. Uhhhhh…
I know that it’s no longer Thanksgiving, nor pumpkin season, but I’m confident you can find it somewhere within your heart to bake this version. I’m pretty sure it’s one of the best pies I’ve EVER made, so there’s that.
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Instead of a traditional crust, I thought I’d go with a gluten free version using the ever-amazing Pamela’s gluten free graham crackers. I love being able to create recipes that everyone can enjoy during the holiday season, especially when you can’t tell that it’s gluten free or dairy free! Obviously if we’re making a graham cracker crust, why wouldn’t we make it with chocolate graham crackers?! The best graham crackers out there and very underrated.
Truth be told, my favorite part of this pumpkin pie isn’t just the ingredients. The texture is out of this world creamy, rich and velvety smooth. Not only that, but the good amount of spices in this recipe won me over; it’s gingery with a hint of nutmeg and cloves. LOVE LOVE LOVE.
I’m probably going to make this for my birthday dessert tomorrow so that has to be proof how much I love it, right?. Enjoy! xo.
If you make this recipe, let me know by leaving a comment below! Don’t forget to tag a picture of #ambitiouskitchen on Instagram! I love to see your creations. xo!
More healthy Thanksgiving dessert recipes to try:
Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
Pumpkin Oatmeal Chocolate Chip Cookies
One-Bowl Fudgy Pumpkin Paleo Brownies
Pumpkin Pie Bars with Brown Sugar Oatmeal Crust (gluten free & dairy free!)
Vegan Chocolate Avocado Pudding Pie with Salted Almond Date Crust
Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free!)
- 7 Pamela's Chocolate Grahams
- 2 tablespoons melted coconut oil
- 1 (15 oz) can organic pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar (or organic brown sugar)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsweetened vanilla almond milk
Preheat oven to 350 degrees F.
Place graham crackers in bowl of food processor and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand.
Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.
Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine.
Slowly add in almond milk and mix in until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until toothpick inserted into center comes out clean and center of pie no longer jiggles.
Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield.
Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in fridge. Serves 9.
Recipe by: Monique Volz // Photography by: Sarah Fennel
This post is in partnership with Pamela’s Products, whom I’ve been working with over the past year to develop some fun gluten free recipes. As always, recipes & opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible! You can find out which stores near you carry Pamela’s Products by visiting their store locator.
Love love love this lightened up version… AND the chocolate graham crust is a stroke of genius. I love how you make your own birthday dessert (me too!). And Justin Bieber… is it me or does he keep getting better?! 🙂
What I have got to check out this gluten free graham crackers! I usually always never make pies for the holidays because of all the dairy and sugary ingredients that are needed. This is perfect though. Love that pie dish!
Girlfriend…YES!! I want ten slices of this now!
That pumpkin pie looks PERFECT!! Fantastic recipe, pinned 🙂
So soft! The graham cracker crust looks absolutely PERFECT!
Most importantly, Happy Birthday a day early!! and second, this looks incredible! I love the chocolate graham crust with the smooth pumpkin filing combo!
I loved your piece last week where you wrote about doing “what’s right for you” in regards to eating, and this pie looks delish, but why do you label it “healthy”?
Why is it labeled healthy? Because this is a healthier version of the traditional pumpkin pie. The filling is made up of natural ingredients and no refined sugar. Let’s see what else? There’s no sweetened condensed milk, instead almond milk (rich in vitamin e and calcium is used), mineral rich maple syrup and coconut sugar are used in place of regular sugar. I hope this helps you understand why this fits my definition (and others) of being a healthier pumpkin pie.
This looks like pumpkin pie PERFECTION! Yum!!
Ummm…the nutrition stats on this are freakin’ amazing! I’m so with you on the sweetened condensed milk, totally not necessary (besides the fact that those cans of it freak me out). Also- that chocolate crust is on point! Pumpkin knows no season in my opinion, gimme a slice now!
Where do I get those particular graham crackers? Looks Delish!
Where do I buy the graham crackers?
Hi there, my son has asked me to bake the Nutella Chocolate Chip cookies 🙂 looking g forward to sampling these-his teacher makes the. and she knows what a lover of nutella he is so she gave us your website.
I love the recipes I’m seeing YUMMY!!!!! I note that you have Vegetarian, Vegan & Gluten Free recipes. My daughter has severe allergies to peanuts, tree nuts and eggs. It’s so difficult to find treats I can bake for her. Amy suggestions??? Thank you !
In most recipes that call for nut butter, you can substitute sunflower seed butter! 🙂 These are really good and are both vegan and gluten free. 🙂 http://www.ambitiouskitchen.com/2015/12/ooey-gooey-dark-chocolate-espresso-date-oat-bars/ Just leave the espresso powder out!
Hi Monique, about how many cups of processed graham crackers should come from the 7 graham crackers? Thank you!
I used one sleeve of graham crackers.
I also increased the milk to 1 1/4c because it seemed a bit thick.
Hi! I love your blog and recipes, everything I’ve made has been delicious. Question – if I have an already made pumpkin pie spice blend, how much should I use??
Thanks! I am making this and your sweet potato casserole for Thanksgiving.
Hi Monique, this looks amazing! You think I can use sweet potatoes instead of pumpkin? Already making a classic pumpkin pie for turkey day, but want to try this one too!
Would it be alright to make the crust several days before? Thanks!
Since it is just my husband and I for Thanksgiving I am making this for desert. I am so pleased to find a recipe I do not have to modify to use it. This looks amazing and perfect for us. thank youl
I’m so glad you found this one, Linda! Hope you both enjoy and happy early Thanksgiving 🙂
This was incredible! I don’t normally even like pumpkin pie, but the filling was so flavorful and creamy. I might try making it traditionally with a homemade pie crust too. Top notch recipe once again!!
I’m so glad you enjoyed this version! Hope you had a fabulous Thanksgiving 🙂
Girl. This pie is AMAZING!
I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. This fit the bill perfectly! I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. I normally have vanilla unsweetened almond milk, but this time I only had unsweetened boxed coconut milk, so I used that instead.
I had never made pumpkin pie before – not even the typical kind with condensed milk – because I’m honestly more of an apple pie girl than a pumpkin pie fan. This recipe may have changed that! The filling comes out darker and not at all the traditional bright orange, due to the maple syrup and coconut sugar, but do not be alarmed (as I first was when I thought they had burned!)! The smell and flavor of this pie paired with a graham crust are out of this world!
I brought my pies to my healthy cooking club potluck. I was the only person who made a dessert and it received rave reviews. I will definitely be keeping this recipe and making it again – next time I will try making the crust like you! Thank you for a fabulous recipe, Monique. I am excited to try out some other things on your blog!
Looks awesome!! How does this recipe differ from your healthy pumpkin pie recipe? Seems to have one fewer egg
My other pumpkin pie is an updated version of this one (I personally like it better 🙂 ) but they’re both delicious!
I made the graham cracker crust with your newer healthy pumpkin pie recipe – filling turned out AMAZING but it kinda melded with the crust and got really soft… any tips?
Hmmm I’m not sure what could have happened here! I suggest waiting a bit until the crust has cooled and then putting in the filling.
the recipes are fantastic…where do we gt Pamala’s graham crackers? I have Crohns still trying to figure out the good stuff to eat without severe stomach issues. Thanks for the great recipes….I hate long dragged out recipes…I like easy recipes that don’t require a lot of steps…
You can get them at Whole Foods!
I can’t get Pamela’s chocolate grahams where I live (Australia), but can get other brands of gluten free chocolate cookies. Can you tell me how many grams 7 Pamela chocolate grahams weighs? Thanks, can’t wait to try this!
Hi, Peggy! Great question. Just looked up their packaging and it looks like 7 cookies would equal 126 grams! Hope that helps 🙂