Low Sodium Pumpkin Pie Recipe

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This low sodium pumpkin pie recipe is an easy, delicious, salt-free dessert, perfect for your holiday table! It’s made with pumpkin puree, eggs, spices, and tips for hot to choose a great pre-made pie crust.

This classic dessert is made low sodium by a few simple ingredient swaps. Perfect for Thanksgiving, Christmas, or just any fall holiday! And it tastes so good, that the whole family will love it.

low salt pumpkin pie low sodium dessert recipe with canned pumpkin and pre-made pie crust

It’s almost Thanksgiving, and I wanted to make a low sodium version of classic pumpkin pie! It’s unbelievably simple to make your own pie from scratch, and you can control how much sodium and salt are in the pie.

You can use pre-made/store-bough pie crusts, as many stores have great low sodium options available. Mix canned pumpkin, eggs, sugar, and some spices in a large bowl, add to a pie crust and bake. You have the easiest homemade dessert that is low in sodium and has no added salt.

This Low Sodium Pumpkin Pie Recipe Is

  • Bright
  • Sweet
  • Cinnamon-y
  • Easy to Make
  • Impressive
  • A Great Holiday Recipe
  • Made Without Salt
how to make pumpkin pie without salt easy low sodium dessert recipes for thanksgiving or chirstmas

What’s In This Low Sodium Pie Recipe?

I love shopping for fresh produce through Misfits Market. They sell fresh groceries, pantry staples, and fantastic food finds (& great low sodium options) at a discount. Choose what goes into the box, get $15 off your first order, and save time with delivery to your door.

  • Canned Pumpkin – I stock up on this canned pumpkin and enjoy it all year! Make sure to use pumpkin puree and not pumpkin pie mix or else it will be too sweet.
  • Eggs – Eggs naturally contain about 60-70mg of sodium per large egg.
  • Granulated Sugar: I like this organic sugar for my recipes, since I don’t use sugar too often, I always get organic sugar for cooking and baking.
  • All Purpose Flour
  • Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give this recipe an extra boost.
  • Ceylon Cinnamon – we use organic Ceylon cinnamon which has a great flavor.
  • Nutmeg
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish rich and creamy without any dairy. Coconut milk contains just 30mg for a ⅓ cup serving, making it a great low sodium milk alternative.
  • Pie Crusts – see below for some tips on buying pre-made!

How To Choose a Pie Crust

Making pie from scratch can seem daunting – luckily it’s very simple when you find a good pre-made pie crust! I’ve found some really great ones lately that have 35-80mg of sodium per serving.

One tip: check the frozen section! I’ve found that the frozen pie crusts in my stores are lower in sodium than the ones in the baking aisle.

Trader Joes has a great gluten free low sodium pie crust. I’ve also used these pie crusts from Whole Foods which have 35mg sodium per serving, and are great for sweet pies and also savory quiches.

If you want to make your own, I like to use this almond flour pie crust recipe, just omit the salt.

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How Do You Make Low Sodium Pumpkin Pie?

  1. Read the directions on your pie crust – thaw or bring to room temperature if needed.
  2. Preheat the oven to 475 degrees Fahrenheit.
  3. In a large bowl, add the pumpkins puree, eggs, sugar, flour, vanilla extract, nutmeg, coconut milk, and stir well to combine. Fold together until well mixed and smooth. The mixture will be liquid-y, but it will firm once baked.
  4. Fill each pie crust with the filling, so as to not spill over the edge of the crust.
  5. Place the pies in the oven and bake for 12 minutes.
  6. Turn heat down to 350 degrees Fahrenheit, and bake for an additional 35 to 45 minutes, or until filling has set.
  7. Allow pies to cool before slicing. Enjoy!

An Easy Low Sodium Thanksgiving Dessert Recipe

Whether you are cooking an low sodium or low salt dessert for yourself or for loved ones, this pumpkin pie recipe is a major crowd pleaser!  I serve this all the time to guests who don’t even realize it’s low in sodium and has no salt added.

This pie recipe easy to make ahead of time, takes between 5 and 10 minutes to prepare, and requires very little prep time. Let us know in the comments if you make this, and browse the rest of our low sodium holiday recipes and low sodium desserts here!

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More Favorite Low Sodium Thanksgiving Recipes You’ll Love

Low Sodium Sweet Potato Casserole

Salt Free Stuffing Recipe

Low Sodium Deviled Eggs

Low Sodium Green Bean Casserole

Creamy Low Sodium Mashed Potatoes

Share This No Salt Added Pumpkin Pie

As always, if you make this low sodium pumpkin pie recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there! 

low salt pumpkin pie low sodium dessert recipe with canned pumpkin and pre-made pie crust

Low Sodium Pumpkin Pie

AuthorKelly Jensen
This low sodium pumpkin pie recipe is an easy, delicious, salt-free dessert, perfect for your holiday table! It’s made with pumpkin puree, eggs, spices, and tips for hot to choose a great pre-made pie crust.
5 from 2 votes
Prep Time 5 minutes
Cook Time 47 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 282 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 28 ounces pumpkin puree not pumpkin pie mix
  • 3 eggs
  • 1.5 cups sugar
  • ¼ cup flour
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 14 ounces unsweetened coconut milk full fat
  • 2 9-inch pie crusts low sodium

Instructions
 

  • Read the directions on your pie crust – thaw or bring to room temperature if needed.
  • Preheat the oven to 475 degrees Fahrenheit.
  • In a large bowl, add the pumpkins puree, eggs, sugar, flour, vanilla extract, nutmeg, coconut milk, and stir well to combine. Fold together until well mixed and smooth. The mixture will be liquid-y, but it will firm once baked.
  • Fill each pie crust with the filling, so as to not spill over the edge of the crust.
  • Place the pies in the oven and bake for 12 minutes.
  • Turn heat down to 350 degrees Fahrenheit, and bake for an additional 35 to 45 minutes, or until filling has set.
  • Allow pies to cool before slicing. Enjoy!

Notes

Serving Size

This recipe makes 2 pies. If you slice each pie into 8 slices, then 1 slice of pie is 1 serving (or 1/16th of the total recipe).

Nutrition

Calories: 282kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 31mgSodium: 95mgPotassium: 208mgFiber: 3gSugar: 21gVitamin A: 7767IUVitamin C: 3mgCalcium: 29mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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5 from 2 votes (1 rating without comment)

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