Candice’s Creamy 
Pumpkin Coconut Pie

No holiday would be complete 
without a pumpkin pie to share with family and friends. Try my clean version of this seasonal favorite.
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Candice’s Creamy Pumpkin Coconut Pie image

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  • 1 15-oz can unsweetened 
pumpkin purée
  • 2 eggs
  • 1/2 cup BPA-free-canned coconut 
milk (TIP: Use the rest for 
coconut milk smoothies.)
  • 1/2 cup pure maple syrup
  • 1 tbsp brown rice flour
  • 1 tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • Premade 8-inch whole-grain 
pie crust (TIP: Try our delightful [url href="" target="_blank" title="Chestnut-Crusted Cheesecake with Cranberry Sauce"]chestnut crust[/url])


  1. Preheat oven to 350°F. In a medium mixing bowl, combine pumpkin purée, eggs, coconut milk, maple syrup, rice flour, spice and salt.
  2. Using an electric hand mixer, beat on medium-low until well combined and smooth.
  3. Pour pumpkin mixture into pie crust. Bake on lowest rack for 45 minutes to 1 hour. Check for firmness in the center of the pie. Remove from oven and cool completely.