The Herbal Pumpkin Pie That Redefines Wellness Desserts

Making the holidays intentional means choosing traditions and foods that support your well-being instead of putting wellness on pause. This herbal pumpkin pie is designed with that mindset. It follows a simple herbal philosophy: use whole, nourishing ingredients, keep flavors grounded, and allow gentle culinary herbs to elevate the natural sweetness of pumpkin. The result is a pie that feels cozy, digestively supportive, and quietly elegant.

Key Herbal Allies

Cinnamon
Warm, stabilizing, and supportive of healthy blood sugar balance.

Ginger
A classic digestive herb that eases heaviness after meals.

Nutmeg
Aromatic and grounding.

Clove
Supports winter wellness and adds depth.

Chamomile
Soft floral notes that blend seamlessly into the custard and promote relaxation.

Thyme
Bright, subtly savory, and supportive of respiratory health.

Herbal Pumpkin Pie Recipe

Ingredients

Crust
1 ¼ cups organic all-purpose flour
½ teaspoon sea salt
1 tablespoon coconut sugar
½ cup cold unsalted butter, cubed
3 to 5 tablespoons ice water

Filling
1 can pumpkin purée, 15 ounces
1 cup evaporated milk or whole milk
2 eggs
½ cup coconut sugar or brown sugar
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon ginger powder
¼ teaspoon nutmeg
⅛ teaspoon clove
½ to 1 teaspoon culinary chamomile flowers, lightly crushed
½ teaspoon fresh thyme, finely minced
Pinch of sea salt

Botanical Decoration (optional)
Fresh thyme sprigs
Fresh rosemary tips
Culinary-safe chamomile flowers
Light dusting of cinnamon

Method

Step 1: Prepare the crust
In a bowl, combine the flour, salt, and coconut sugar. Add the cold butter and cut it in until the texture resembles coarse crumbs.
Add ice water a tablespoon at a time until the dough holds together.
Form into a disk, chill for 20 to 30 minutes, then roll out and press into a pie dish.

Step 2: Prepare the herbal filling
In a separate bowl, whisk together the pumpkin, milk, eggs, coconut sugar, and maple syrup.
Add cinnamon, ginger, nutmeg, clove, and salt.
Fold in the chamomile and thyme.
Pour the filling into the prepared crust.

Step 3: Bake
Bake at 425°F for 15 minutes.
Reduce heat to 350°F and bake an additional 40 to 50 minutes or until the center is set but still slightly jiggly.
Cool completely before decorating.

Botanical Garnish

Once cooled, decorate with a few fresh thyme sprigs, small rosemary tips, and whole chamomile flowers arranged naturally around the crust.
Finish with a very light dusting of cinnamon.

Serving Notes

This pie is especially soothing after a heavy meal.
Serve with coconut whipped cream or lightly sweetened yogurt.
Pairs well with simple herbal teas such as mullein, chamomile, or ginger.