The Best Anti Inflammatory Thanksgiving Pie Recipes

Posted by Sandy De Ocampo on

Thanksgiving Dinner with Family

Thanksgiving is here, and you know what that means? Turkey, stuffing and pie! BUT, while there's nothing quite like a good slice of pie, most Thanksgiving pies are packed full of sugar. If you're trying to watch your dietary intake, or be aware of what you put into your body, this can be a little challenging.

Fortunately, we've scoured the web to find the Best Anti Inflammatory Thanksgiving Pie Recipes. They are low in sugar and high in anti-inflammatory superfoods which makes them perfect for any diet – especially for people dealing with chronic pain!

 So if you're searching for the best Thanksgiving pie recipes that are low in sugar and have anti-inflammatory properties, then you've come to the right place. This collection of healthy Thanksgiving pie recipes will make your holiday meal one to remember. 

Gluten Free Low Sugar Vegan Pumpkin Pie

Gluten Free Low Sugar Vegan Pumpkin Pie

Pumpkin Filling
  • 1 can (15oz) pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup white sugar
  • 1/2 teaspoon sea salt
  • 2 eggs, beaten (for vegan use egg replacement substitute)
  • 1 cup whole milk or dairy-free substitution

Gluten Free / Low Carb Pie Crust

  • 2 cups blanched almond flour
  • 1 egg
  • 3 Tablespoons butter or dairy-free substitute, melted.
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 425° F.
  2. Place blanched almond flour, egg and salt in a medium bowl or food processor.
  3. Add melted butter and pulse until mixture forms a ball. If slightly crumbly, 1 TBSP of water at a time until it forms a ball.
  4. Press dough into a 9-inch pie pan.
  5. In a large mixing bowl add pumpkin, pumpkin pie spice, sugar, sea salt and mix together.
  6. In a small bowl add eggs, beat with whisk for 1 minute. Add eggs to the pumpkin mixture.
  7. Slowly stir in milk until fully incorporated.
  8. Pour pumpkin mixture into pie crust.
  9. Place pie into oven, place pan under pie to catch drippings.
  10. Bake for 50-65 minutes. Or until the center of the pie is cooked. Check the pie halfway through, if the crust is browning, cover edges with aluminum foil to prevent further burning.



Low Sugar Oil Free Blueberry Pie

Low Sugar Oil Free Blueberry Pie


  • 2 vegan oil free pie crusts or pie crust of choice

  • 5.5 cups blueberries

  • ⅓ cup unrefined coconut sugar or granulated sugar of choice

  • ¼ cup cornstarch or tapioca flour

  • 2 tablespoons lemon juice approx. 1 medium lemon

  • 1 teaspoon cinnamon optional, but recommended

  • 1 to 2 tablespoons unsweetened cashew milk or plant milk of choice

  • 1 to 2 tablespoons white sugar optional for sprinkling


  1. Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake 1 crust for 15 minutes, until the edges are golden. Then remove from the oven and set aside. For the second pie crust roll it out and set aside to place on top of your pie, once filled.

  2. Preheat the oven to 350 degrees F.

  3. In a mixing bowl, combine the blueberries, sugar, corn starch, lemon juice and cinnamon. Mix well. Then pour the mixture into your prepared pie crust.

  4. Now use the second pie crust to cover the filling. You may place the entire crust on top and crimp the edges, making vent holes in the middle of your crust. Alternatively, you may make a basket weave pattern or star shaped (or any shape) cut outs to cover the pie. Your choice.

  5. Brush some plant milk of choice on your top crust and you may optionally sprinkle it with sugar.

  6. Bake your pie for 45-55 minutes, until the juices from the blueberries are bubbling and the crust is golden. If your pie is cooking too quickly, cover the top with a pie shield or use aluminum foil to prevent it from getting too dark.

  7. Remove from the oven and let cool completely before slicing and serving. The pie must cool to completely set.



Sugar Free Cherry Pie

Sugar Free Cherry Pie


Pie Crust

  • 2 cups and 1 tablespoon (315g) all purpose plain flour

  • 1 teaspoon salt

  • ⅔ cup (100g) cold Niulife Coconut Oil, cubed

  • ⅓ cup and 2 tablespoons (90g) cold vegan butter, cubed

  • ½ cup (120mL) cold water


  • 1kg frozen cherries, thawed and drained

  • ⅓ cup (60g) Natvia

  • 2½ tablespoons (20g) arrowroot powder

  • 1 tablespoon (15mL) lemon juice

  • 1 teaspoon (6mL) vanilla extract


  1. Make the crust. Mix flour and salt together. Pour into a food processor and add the cold coconut oil and vegan butter. Pulse to form pea sized bits of fat. You can do this by hand using your fingertips to rub in the fats until it looks like wet sand. Transfer mixture to a bowl and with the sharp end of a butter knife stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.

  2. Transfer to a floured surface and knead lightly to bring together. Cut the dough in half, cling wrap each half and press each down to form a thick disc. Place in the fridge for an hour to chill.

  3. Make the filling by mixing all the ingredients together in a bowl and place it in the fridge to keep cold.

  4. Preheat the oven to 205°C/400°F fan force. Lightly grease a 22cm/9 inch pie tin.

  5. Roll the dough. Once the dough has chilled, remove one disc from the fridge (keep the other one in there), unwrap it and place on a lightly floured surface. Using a rolling pin roll it into a 30cm/12 inch circle. Place it into the bottom of the pie tin. Spoon the filling in, avoid using any of the juices at the bottom of the bowl.

  6. Create the lattice. Roll the second piece of dough into a 30cm/12 inch circle. Using a sharp knife or pizza cutter, cut 8 strips out. I cut 4 larger ones and 4 thinner ones. Arrange carefully in a lattice appearance. Good video here if you are unsure how to do that. Trim off any excess dough, then crimp the sides down using a fork. Lightly brush the top with soy milk.

  7. Bake in the preheated oven for 20 minutes. With the oven door closed turn the temperature down to 190°C/374°F and bake for a further 30-35 minutes, until the pie crust is golden in appearance.

  8. Remove from the oven and leave to cool for 30 minutes (if you want a warm pie) or until completely cool (if you want a cold pie). This resting time allows the filling to thicken.


So there you go – some of the best Thanksgiving pie recipes, all low in sugar and made with anti-inflammatory superfoods. These delicious desserts will help you avoid that sugar crash after dinner with a balanced dessert, while satisfying your sweet tooth as well! Enjoy! 

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