What’s better than regular pumpkin pie? A creamy pumpkin pie made with Greek yogurt!
This twist on the classic holiday dessert brings together the familiar warmth of pumpkin pie with a tangy Greek yogurt filling that makes every bite just a bit more special. It’s perfect for Thanksgiving dinner, fall gatherings, or anytime you’re craving something cozy and comforting. If you think your family loves traditional pumpkin pie, wait until they try this version.
Suggestions for Ingredient Substitution
Greek yogurt can be substituted with silken tofu for a dairy-free option. Use a 1:1 ratio and blend the tofu until smooth. This replacement maintains the creamy texture while providing a vegan-friendly alternative. Coconut sugar can be swapped with stevia or monk fruit sweetener for a low-carb option. Use about 1/3 to 1/2 the amount, as these alternatives are much sweeter than coconut sugar. Adjust to taste. Whole wheat pastry flour can be replaced with almond flour or a gluten-free all-purpose flour blend for those avoiding gluten. When using almond flour, reduce the coconut oil slightly as it’s naturally higher in fat. For gluten-free flour blends, follow the package instructions for substitution ratios, as they may vary by brand.
| Preparation Time | 30-45 minutes |
| Cooking Time | 45-65 minutes |
| Total Time | 115-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 45-55 g
- Fat: 150-170 g
- Carbohydrates: 250-270 g
Ingredients
For the pie crust:
- 1/2 tsp coconut sugar
- 1/2 tsp sea salt
- 8 to 10 tbsp ice water (essential for a flaky crust)
- 1/2 cup softened coconut oil
- 1 1/4 cups whole wheat pastry flour
For the pumpkin pie filling:
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 cup unsweetened almond milk
- 1 1/2 cups pumpkin puree (I use Libby’s pumpkin puree)
- 1/4 tsp ground nutmeg
- 2 eggs (room temperature, about 70°F)
- 1 cup plain full-fat greek yogurt (for richness and tang)
- 1/4 tsp ground ginger
- 1/2 cup coconut sugar
- 1/8 tsp allspice
- 1/4 cup melted coconut oil
- 1/8 tsp ground cloves
- 1/2 tsp ground cinnamon
For the coconut whipped cream:
- 1/8 tsp sea salt
- 1 (14 fl oz) can full-fat coconut milk (chilled overnight for best results)
- 1/4 tsp vanilla essence
- 1 tbsp pure maple syrup (I use Coombs Family Farms maple syrup)
Step 1: Prepare the Coconut Oil and Dough Base
Start by spreading softened coconut oil onto a sheet of parchment paper or plate, then place it into the freezer for 20 minutes to solidify.
Once the coconut oil is frozen, chop it into small, pea-sized pieces.
Combine the flour, sea salt, and coconut sugar in a food processor, or use a large bowl if mixing by hand.
Pulse a few times to mix.
Gradually add the chopped coconut oil, pulsing just enough to break it into pea-sized lumps.
Add water, one tablespoon at a time, pulsing in between, until the dough starts to hold together when pinched.
Step 2: Shape and Chill the Dough
Remove the flour mixture from the food processor and place it on a clean, dry surface.
Gently shape it into a disk.
If the dough feels too crumbly, add more water, a tablespoon at a time, until it holds together, usually starting with 4 tablespoons.
Lightly sprinkle the disk with whole wheat pastry flour and wrap it in plastic wrap.
Refrigerate for at least 20 minutes to allow the dough to rest.
Step 3: Roll Out the Dough and Prepare the Pie Crust
After chilling, remove the dough disk from the fridge and let it sit at room temperature for about 5 minutes to make rolling easier.
With a well-floured rolling pin on a lightly floured surface, roll the dough into an approximate 12-inch circle.
Rotate and flour the dough lightly on each side to prevent sticking.
Once rolled, place the dough on a 9-inch pie plate, gently pressing it to fit the pie dish sides and bottom.
Trim the edges around the top, leaving a slight overlap of about ¼-inch to ½-inch.
Step 4: Prepare the Pumpkin Pie Filling
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the pumpkin puree, full-fat Greek yogurt, coconut sugar, eggs, unsweetened almond milk or your preferred milk, melted and cooled coconut oil, vanilla extract, and the pumpkin spice mix (including cinnamon, ginger, nutmeg, cloves, and allspice), along with sea salt.
Stir or whisk until everything is well combined.
Step 5: Assemble and Bake the Pie
Carefully pour the pumpkin filling into the prepared pie crust.
Bake in the preheated oven for 45-65 minutes, or until the pie’s center is almost set (it should jiggle slightly but not appear runny).
It’s essential to remove the pie from the oven when it’s nearly set as it will firm up while cooling.
Allow the pie to cool on a rack after removing it from the oven, then refrigerate for 1-2 hours or until fully chilled.
Step 6: Prepare the Coconut Whipped Cream
Before starting this step, ensure you have refrigerated the coconut milk overnight so it’s thoroughly chilled.
Scoop the thick coconut cream from the top of the can, leaving the liquid coconut water for another use.
Add the coconut cream to a stand mixer or a large bowl if using a hand mixer.
Add pure maple syrup, vanilla extract, and a pinch of salt.
Beat on high speed with a whisk attachment until the mixture becomes fluffy and smooth, similar to whipped cream.
Serve your pie with a dollop of this coconut whipped cream for a delicious finish.
