This pumpkin pie made with coconut milk is a lighter, healthier take on the classic dessert — creamy, flavorful, and perfect for holiday gatherings.
It’s pumpkin season — pumpkin lattes, pancakes, and pies everywhere. If you love pumpkin pie but want a lighter, dairy-free option, this recipe swaps traditional dairy for coconut milk and uses a simple graham cracker crust. The result is a rich, spiced pie that still feels indulgent but is friendlier for those avoiding dairy or cutting calories.
This version is Weight Watchers–friendly; points are included in the recipe card below. For best results, use full-flavor unsweetened coconut milk and a good-quality pumpkin puree.
Benefits of Coconut Milk
Coconut milk is a popular non-dairy alternative with a naturally mild sweetness that works well in baked goods. It provides healthy fats and a creamy texture while often being lower in carbs than heavier dairy creams. Unsweetened coconut milk keeps the dessert from becoming overly sweet and blends nicely with pumpkin and spices.
Ingredients
Main components:
- Coconut milk — use unsweetened for better control of sugar; you can substitute almond or dairy milk if desired in the same amount.
- Pumpkin puree — canned pumpkin works well; homemade puree is also fine (see notes below). Check labels to avoid added sugars.
- Sugar — this recipe uses a brown-style sweetener (Truvia brown or similar). You may substitute regular brown sugar or coconut sugar; use roughly 3/4 cup if switching to regular brown sugar.
- Graham crackers — ground into crumbs for the crust. Pre-made graham crumbs work as well.
- Nonfat Greek yogurt — helps bind and add a bit of tang to the crust; plain Greek yogurt like Chobani or Fage works well.
- Pantry spices and other basics — eggs, vanilla extract, salt, cinnamon, pumpkin pie spice.
Using Homemade Pumpkin Puree
Yes — homemade pumpkin puree is a great option when pumpkins are in season or if you prefer to control texture and flavor. Homemade puree works one-to-one for canned pumpkin in this recipe. If you need a quick method, you can roast pumpkin or use an Instant Pot to soften the pumpkin before pureeing.
Can I Use Pumpkin Pie Filling?
No. Pumpkin pie filling is pre-sweetened and seasoned, which will alter both flavor and texture. For best results, use plain pumpkin puree and season to taste with your own spices and sweetener.
Substituting Sweeteners
If you prefer regular brown sugar or coconut sugar instead of a sugar substitute, use about 3/4 cup brown sugar (or equivalent coconut sugar) in place of the Truvia amount called for in the recipe.
Using a Store-Bought Crust
You can use a pre-made crust. If it’s frozen, prebake according to package directions (typically 10–12 minutes) before adding the filling.
Storage Tips
Cover the pie with plastic wrap or foil and refrigerate. Allow the pie to cool completely before covering to avoid condensation. Stored properly, the pie keeps well for several days in the refrigerator.
Freezing
This pie freezes well. Cool it completely, wrap tightly, and freeze. Thaw in the refrigerator for 24 hours before serving.
Pumpkin Pie with Coconut Milk
This coconut milk pumpkin pie is a healthier alternative to traditional recipes — creamy, spiced, and holiday-ready.
Author: Laurie Bennett
Weight Watchers Points: Blue and Purple: 3 points; Green: 4 points
Yield: 8 slices
Ingredients
Pie Filling
- 3 eggs
- 1 (15 oz) can pumpkin puree
- 1 cup coconut milk
- 1/3 cup + 2 tbsp Truvia brown sugar (or 3/4 cup brown sugar)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
Crust
- 9 graham cracker sheets (or crumbs) — more if you want the crust to rise up the sides
- 2 1/2 tbsp Truvia brown sugar (or similar)
- 3 tbsp nonfat Greek yogurt
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender or food processor, grind the graham crackers into fine crumbs. Mix in the sugar and Greek yogurt until the crumbs are evenly moistened.
- Press the crumb mixture into the bottom (and up the sides, if desired) of a pie pan, using parchment or the back of a spoon to smooth it. Refrigerate the crust while you prepare the filling.
- Whisk the eggs until blended. Add the coconut milk, vanilla, sweetener, salt, cinnamon, and pumpkin pie spice; mix well.
- Fold in the pumpkin puree and blend until smooth and fully combined.
- Pour the pumpkin filling over the chilled graham cracker crust. Bake for 45–50 minutes, until the center is set but still slightly jiggly.
- Cool the pie completely, refrigerate, and serve chilled. Top with whipped cream and a sprinkle of cinnamon if desired.
Nutrition Information (per slice)
Calories: 166 kcal; Carbohydrates: 19.4 g; Protein: 4.9 g; Fat: 8.6 g; Saturated Fat: 6.0 g; Cholesterol: 61.7 mg; Sodium: 274 mg; Fiber: 2 g; Sugar: 6 g; Vitamin A: high.
More pumpkin recipes you’ll enjoy
- Pumpkin Cheesecake
- Pumpkin Pancakes
- Pumpkin Protein Muffins
- Instant Pot Pumpkin Bundt Cake
Community and resources
Join the Weight Watchers Air Fryer & Instant Pot Facebook Recipe Group to share recipes, tips, and support. Meal plans, printable shopping lists, and guides for popular restaurants are available to help you stay on track.
Try related recipes like the Zero-Point Cheesecake and explore two-ingredient dough recipes for pizza, bagels, and more.