Healthy Pumpkin Pie

Why You’ll Love This Recipe

You’ll love this Healthy Pumpkin Pie because it tastes just as rich and satisfying as the traditional version, but it’s made with better-for-you ingredients. It’s naturally sweetened, full of warm spices, and has a silky texture that pairs beautifully with a dollop of whipped cream or Greek yogurt. Perfect for Thanksgiving, or anytime you’re craving a seasonal dessert that’s both delicious and nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree (100% pure, not pumpkin pie filling)
• Eggs
• Maple syrup or honey (natural sweetener)
• Unsweetened almond milk (or milk of choice)
• Coconut sugar (optional, for added sweetness)
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• Vanilla extract
• Salt
• Whole-wheat pie crust, oat crust, or almond flour crust (homemade or store-bought)

Directions

1. Preheat your oven to 350°F (175°C).
2. Prepare your pie crust in a 9-inch pie dish and set aside.
3. In a large mixing bowl, whisk together pumpkin puree, eggs, maple syrup, milk, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
4. Pour the mixture into the prepared pie crust and smooth the top with a spatula.
5. Bake for 45–55 minutes, or until the center is just set but still slightly jiggly.
6. Remove from the oven and let the pie cool completely at room temperature.
7. Chill for at least 2 hours before serving to allow the filling to firm up.
8. Serve with whipped coconut cream or Greek yogurt if desired.

Servings and timing

This recipe serves 8 people.
Preparation time: 10 minutes
Baking time: 50 minutes
Cooling time: 2 hours
Total time: about 3 hours

Variations

• Crustless Pumpkin Pie: Skip the crust and pour the filling directly into a greased pie dish for a gluten-free option.
• Dairy-Free Version: Use almond milk, oat milk, or coconut milk for a creamy, dairy-free filling.
• Protein Boost: Add a scoop of vanilla protein powder for extra nutrition.
• Nut-Free Option: Use a traditional whole-wheat crust or gluten-free oat crust instead of almond flour.
• Mini Pies: Make individual portions using a muffin tin for easy serving and portion control.

Storage/Reheating

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. To serve, thaw overnight in the fridge. Enjoy cold or warm slices briefly in the microwave for 10–15 seconds.

FAQs

Can I use canned pumpkin puree?

Yes, canned 100% pure pumpkin works perfectly—just avoid pumpkin pie filling, which contains added sugar and spices.

Can I make this pie without crust?

Yes, bake the filling in a greased pie dish for a simple crustless version.

What’s the best milk to use?

Unsweetened almond milk or oat milk works well, but any milk you prefer will do.

Can I substitute the maple syrup?

Yes, you can use honey, agave, or even coconut sugar instead.

How do I know when the pie is done baking?

The edges should be set, and the center should still have a slight jiggle—it will firm up as it cools.

Can I make it gluten-free?

Yes, use a gluten-free crust or bake it crustless.

Can I prepare this pie ahead of time?

Absolutely—it’s even better when made a day ahead and chilled overnight.

What’s a good topping for healthy pumpkin pie?

Try whipped coconut cream, Greek yogurt, or a sprinkle of cinnamon.

How do I prevent cracks in the filling?

Don’t overbake—remove the pie when the center still jiggles slightly.

Can I add protein powder or collagen?

Yes, a scoop of unflavored or vanilla protein powder can be added without affecting texture.

Conclusion

Healthy Pumpkin Pie is proof that you can enjoy a classic holiday dessert without sacrificing nutrition or flavor. Creamy, warmly spiced, and naturally sweetened, it’s a wholesome twist on a beloved favorite. Perfect for Thanksgiving or any fall celebration, this pie brings comfort and indulgence in a way that’s lighter, cleaner, and every bit as satisfying.

Healthy Pumpkin Pie

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Healthy Pumpkin Pie is a lighter, naturally sweetened version of the classic fall dessert. It features a smooth, creamy pumpkin filling made with wholesome ingredients like pure pumpkin puree, maple syrup, and almond milk—all baked in a tender whole-wheat or almond flour crust for a guilt-free treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours (including cooling)
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 ¾ cups pumpkin puree (100% pure, not pumpkin pie filling)
• 2 large eggs
• ⅓ cup maple syrup or honey
• ½ cup unsweetened almond milk (or milk of choice)
• 2 tablespoons coconut sugar (optional, for added sweetness)
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 whole-wheat pie crust, oat crust, or almond flour crust (homemade or store-bought)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare your pie crust in a 9-inch pie dish and set aside.
3. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, almond milk, coconut sugar (if using), pumpkin pie spice, vanilla, and salt until smooth.
4. Pour the mixture into the prepared crust and smooth the top.
5. Bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly.
6. Remove from oven and let cool completely at room temperature.
7. Chill for at least 2 hours before slicing to allow the filling to firm up.
8. Serve with whipped coconut cream or Greek yogurt if desired.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for best results.
• Don’t overbake—the pie will continue to set as it cools.
• Make a day ahead for enhanced flavor and easier slicing.
• For dairy-free, use plant-based milk and whipped coconut cream.
• Add protein powder for an extra nutrition boost without changing texture.

Nutrition

• Serving Size: 1 slice
• Calories: 190
• Sugar: 12g
• Sodium: 140mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 45mg