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  • Writer's pictureThe Inspiring Hummingbird

Healthy & Easy Pumpkin Pie Recipe

Hello lovely person!

I meant to write and share this to the blog yesterday, but a spur of the moment breakfast plan, and a distracted afternoon later, meant I forgot to write this and share. I made a healthy Pumpkin Pie early last week and wanted to share my recipe with you! It is a dairy-free, sugar-free, and gluten-free Pumpkin Pie recipe! I will have my recipe down below. In addition to my recipe, there will be pictures of the final product of the pies I made. Plus, the link to the Pumpkin Pie recipe I used to make my own will be below as well. I hope you give this recipe a try and enjoy it!

Best wishes,

The Inspiring Hummingbird!

My Pumpkin Pie Recipe:


  • 2 eggs

  • 1 (16 ounces) can pumpkin puree

  • 1 (14 ounces) can sweetened condensed milk (I used homemade sweetened condensed almond milk)

  • 1 teaspoon pumpkin pie spice

  • 1 (9 inch) unbaked pie crust


  1. Follow the original recipe as stated. Preheat oven to 425° F.

  2. Mix pumpkin, egg, pumpkin pie spice, and sweetened condensed milk together. Note: Let sweetened condensed milk cool some before adding if you are making it at home as I did. The recipe I used for this will be below.

  3. Make your pie crust and add it into a pie pan or muffin mold depending on your choice.

  4. Add pumpkin pie base into your pie crust.

  5. Place in oven.

  6. After 7 and 1/2 minutes in the oven, cover using foil. Cook for another 7 and 1/2 minutes.

  7. Reduce temperature to 350° F and cook covered for another 30 minutes. Checking every 10 minutes just in case it needs to come out sooner. Or cook until the filling is set.

Notes: I found 30 minutes to be the perfect cooking time for mine. I used an almond flour crust and covered it to help the crust not burn or get too dark while cooking. You can adjust the amount of your ingredients according to how much you need or don't need.

Pie Crust Recipe:


2 1/2 cups almond flour

1/2 cup Butter 8 TBSP Butter

1/4 tsp salt

1/4 cup ice water

1/4 teaspoon Honey


  1. Add all ingredients together into a bowl and mix well.

  2. Take the dough out and roll it out with your hands or with a rolling pin on a lightly floured surface.

  3. Using a cup or your hands cut the dough evenly with your hands or your cup and add into a well-greased pie tin or muffin tin.

  4. Cook your pie crust at 350*F for 10-12 minutes. Set a timer for 8 minutes and watch closely for the remaining 2-4 minutes.

Note: if you are cooking your pie shell empty, poke holes in the bottom using a fork. If you are adding filling to the pie, for example, for a Pumpkin Pie do not poke holes. Also, if you are adding a filling to your crust your cooking time will vary.

Sweetened Condensed Almond Milk Recipe:


2 cups of Almond Milk (I used Califia Farms Unsweetened Almond Coconut Milk)

2/3 cup sugar or honey (I used honey)

1 dash of Salt (Optional)

1tsp of vanilla extract (optional)


  1. Add everything to a medium-sized saucepan and gently bring up the heat to a boil while stirring.

  2. Once it reaches a boil, reduce the heat to a simmer (the lowest setting). Heat for about 1 hour, stirring every 15 minutes.

  3. Let cool and transfer to a mason jar and store in the refrigerator for up to a week.

Note: Or let cool enough and add directly to your recipe however much you need.


Original Pumpkin Pie Recipe (the one I edited to make my version):

Sweetened Condensed Almond Milk Recipe:

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