Are you ready for an #AmbitiousThanksgiving?! I have TONS of apps, sides, mains & desserts from over the years that you can find here, plus plenty more coming your way in the next few weeks. This amazing healthy pumpkin pie recipe is truly one of my absolute favorites to make year after year.
If you didn’t know that pumpkin pie is one of my very favorite pies, well now you do. I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC. This recipe has a few special ingredients that lighten it up from traditional pumpkin pie, but I promise it tastes just like the real deal indulgent pie you know and love.
I’ve included plenty of ways to customize and make this pumpkin pie your own, plus easy tips for making it ahead of time and even freezing it! Save time on Thanksgiving day and get ready for your guests to swoon over this incredible fall dessert.
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Ingredients in healthy pumpkin pie
This recipe is a lightened up version of traditional pumpkin pie and I’ve made it approximately 20 times over the past few years; each and every time I get rave reviews about how delicious and creamy it is. Here are the ingredients you’ll need:
- Pumpkin puree: use an all natural, pure pumpkin puree for the ultimate pumpkin flavor. You can also make your own homemade pumpkin puree using this tutorial.
- Eggs: you’ll need 3 eggs to give the filling the perfect texture.
- Pure maple syrup: we’re naturally sweetening this healthy pumpkin pie with a bit of pure maple syrup.
- Coconut sugar: I like to use coconut sugar for additional sweetness and a delicious, rich flavor. Note that it will make the filling a bit darker. You can also use organic cane sugar.
- Almond milk: feel free to use any milk you want. I like to keep this pumpkin pie dairy free with unsweetened almond milk.
- Vanilla extract: for a little flavor boost.
- Homemade pumpkin pie spices: we’re using cinnamon, ginger, nutmeg, allspice for the perfect amount of pumpkin spice flavor.
What makes this pumpkin pie recipe healthy?
Yes, this pumpkin pie is made with some better-for-you ingredients than the traditional version, but I promise it’s just as good as the pumpkin pie you’re used to from good old Baker’s Square (please tell me you know what that is!)
- It’s naturally sweetened: this recipe calls for just a tiny bit of both pure maple syrup and coconut sugar (or regular sugar) instead of lots of refined sugar. You are welcome to use regular sugar if you’d like.
- It’s dairy free: we’re not using any condensed milk, which is basically regular milk that has had the water removed and often has sugar added to it. It’s used in many thick pie fillings to sweeten and give the pie texture. Instead, you’ll just need a bit of dairy free milk! I like to use unsweetened almond milk.
- It uses pure pumpkin: instead of opting for a canned pumpkin pie filling, we’re making a homemade filling with pure pumpkin puree (remember to make your own with these tips!) and a blend of LOTS of delicious spices.
Choose your crust
My homemade all butter pie crust is SO delicious and easier to make than you think! However, you can also feel free to use your favorite store-bought pie crust as well.
Alternatively, you can absolutely make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Try a gluten free and paleo option
If you’re looking for a gluten free pumpkin pie, try making my paleo pumpkin pie bars. They’re SO good, easy to make, and the crust is made with both almond flour and coconut flour to keep the bars gluten free, grain free, and paleo-friendly. YUM.
Alternatively, you can make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Can I make the filling ahead of time?
Yes! Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 4-5 days before adding it to your pie crust and baking it. It’s such a great way to save time before Thanksgiving.
How to store homemade healthy pumpkin pie
Once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge with some whipped cream, of course!
Can you freeze pumpkin pie?
Yes! To freeze homemade pumpkin pie simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pumpkin pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
Watch me make this healthy pumpkin pie recipe
More Thanksgiving desserts to try
- Tony’s Very Favorite Dutch Apple Pie
- Vegan & Paleo Pecan Pie Bars
- The Best Tart Cherry Pie You’ll Ever Eat
- Brown Butter Pumpkin Snickerdoodles
- Salted Maple Bourbon Sweet Potato Pie
Get more delicious dessert ideas here, and all of our Thanksgiving recipes here!
I hope you love this healthy pumpkin pie recipe! If you make it, be sure to leave a comment & rating below so that I know how you liked it. Enjoy, xoxo!
Best Ever Healthy Pumpkin Pie
Ingredients
- 1 pie crust
- For the pumpkin filling:
- 1 (15 ounce, 425g) can pumpkin puree
- 3 eggs
- ¼ cup (78g) pure maple syrup
- ¼ cup (39g) coconut sugar (or organic cane sugar)
- ¼ cup (60g) unsweetened almond milk (any milk will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Make pie crust as directed.
- Preheat oven to 350 degrees F.
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
- Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
- Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 2nd, 2018, republished on November 14th, 2023, republished on November 11th, 2023, and republished on November 12th, 2024.
Perfect!! Especially because I used regular sugar and whole milk. Aka slightly less healthy but dang this is good and easy!
My husband and I love your recipes. So, hoping to try this one. Question, can I use store bought pumpkin pie spice and how much should I use?
I’m so glad! And yes, I’d use about 2 teaspoons 🙂
I think this is the BEST pumpkin pie filling and every time I make it everyone I feed it to agrees! I double the spice and use a pecan oat flour crust to make it GF …. Sooooooooo good!!!!! Thank you 😊
So happy to hear that!!
Great recipe ideas. After I try some I’ll send a note
This was so yummy! The texture and flavor were amazing. I love pumpkin pie and I’m glad I found a recipe without condensed milk(that is way to sweet for me). Greta recipe!
Absolutely! Glad you enjoyed!
I’d love to make this but I can’t make the ads stop loading long enough to look at the recipe.
Sorry about that! Feel free to click the “Print Recipe” button to pull up an ad-free version.
I make this every Thanksgiving now along with the crust recipe. always have the ingredients on hand and it’s a great way to have a healthy version for a family that focuses on eating healthy. yes it has butter in crust but its once a year and I use kerrygold…the best.
So happy to hear that!
The title says it all. It really is the best pumpkin pie ever! Eating the last piece for breakfast at this very moment. 😊
I used regular whole milk and pure cane sugar instead of the coconut sugar. It was a simple recipe with fantastic results! I will be using this recipe for the rest of my life!
Perfect! Pie for breakfast is the perfect post-Thanksgiving treat 🙂 Glad this became a new favorite!
Ambitious Kitchen! I love your healthy recipes. I have been searching for healthy recipes for so long that taste good and don’t take 101 ingredients.
I made the pumpkin pie. I make the butter crust for the first time. I can’t wait to make the chicken pot pie. i was very worried about the crust, but you make it so nice and easy.
The lasagna recipe is wonderful. My husband loved it. I used ground chicken instead of turkey. The magic ingredient “nutmeg” is a wonderful twist. I didn’t have the tomato sauce, but added the water and prayed it would work out while simmering. Great!
Looking forward to making more! Thank you!!!
Hi Krista! SO happy to hear that you’re finding delicious recipes here 🙂 I hope you keep finding more favorites!
I loved this recipe! I used Brown sugar and powdered vanilla, it came out perfect!
So happy to hear that!
This came out to be so beautiful and delicious. It is a simply recipe to follow, and i can appreciate that. Thanks for sharing.
So happy to hear that!
I’ve always loved pumpkin pie! But I wanted to make homemade. I bake a pie pumpkin and use it – once you go real pumpkin you can’t go back!
I return to this recipe time after time!
Instead of coconut sugar, I do Swerve brown sugar. And I use a frozen gluten free crust.
It is BEYOND amazing!!!
Perfect! So glad this is a favorite!
I made this pie last year and it was delicious! The only problem is that it didn’t fill up my pie pan all the way. The one I have says it’s a standard size (9.5 & 1.6″ deep). I saw above you said that you also used a standard pie dish but supposedly they all vary a bit in size. Is there any way you could tell me exactly how big the pan you are using is so that I can pick one up? Thank you!
Hi! Great question — try to find one that’s 9 inches in diameter, and 1.25-1.5 inches deep 🙂
My family loves pumpkin pie — BUT my husband now can’t do high fat and our daughter can’t do dairy. So I found this recipe. It makes pumpkin pie not only delicious but healthy. So grateful for this foolproof, doable recipe for major pumpkin pie fans! Making it again this year for a big get together. I won’t tell anyone it’s healthy – it’ll be our secret.
I’m so glad you found this one! Perfect for the whole family 🙂
So excited to try this recipe. Do you have suggestions to make the pie egg free? Thanks!
I don’t, sorry!
I can’t rate this healthy pumpkin pie, but I do want to make the crustless version. I’m happy to see a Dairy Free recipe.
Let me know if you give it a try!
This recipe is amazing! I also want to try making mini pumpkin pies – do you think this filling will also work if using a muffin tin for mini pies?
Yes, that should work!
Great recipe, which resulted in a beautiful texture. The only change I will make next time is to increase the spices because I like a spicy pumpkin pie.
Perfect! Glad you enjoyed!
It was absolutely delicious!
Glad you enjoyed!