Best Ever Healthy Pumpkin Pie

Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. This easy-to-make healthy pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.

Prep Time
30 mins
Cook Time
1 hour
Total Time
1 hour 30 mins

Have you been loving my very #AmbitiousThanksgiving recipes?! 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.

healthy pumpkin pie in a pie pan and on a plate

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 to make this healthy pumpkin pie:

  • 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.

healthy pumpkin pie on two plates next to a mug of coffee

What makes this pumpkin pie recipe healthy?

  • 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.
  • It uses pure pumpkin: instead of opting for a canned pumpkin pie filling, we’re making a homemade filling with pure pumpkin puree and a blend of LOTS of delicious spices.

I promise it’s just as good as the pumpkin pie you’re used to from good old Baker’s Square (please tell me know you know what that is!)

healthy pumpkin pie on two plate and in a pie pan next to two mugs of coffee and two white mini pumpkins

Customize this healthy pumpkin pie

  1. Use your favorite crust: You can make this pumpkin pie using virtually any crust. I’m including my favorite all butter pie crust recipe in case you want to make it yourself! I always love a good flaky pie crust. Head to this post to check out all of my tips & tricks for making the best homemade, all butter flaky pie crust.
  2. Try a paleo version: If you’re looking for a paleo pumpkin pie, try making my paleo pumpkin pie bars. They’re SO good, easy and the crust is made with both almond flour and coconut flour.
  3. Make it crustless: 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.

healthy pumpkin pie on two plates next to two mugs of coffee

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 t 3-4 days. Enjoy straight from the fridge!

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 pumpkin recipes to try

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

Healthy Soft Pumpkin Cookies with Salted Maple Frosting

Coconut Double Chocolate Pumpkin Bread

Slow Cooker Pumpkin Peanut Butter Chicken Soup

Healthy Pumpkin Chocolate Chip Muffins

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

5 from 24 votes
healthy pumpkin pie in a pie pan and on a plate
Course Dairy Free, Dessert, Fall, Pie, Thanksgiving
Cuisine American
Keyword dairy free pumpkin pie, healthy pumpkin pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serves 9

Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.

Ingredients

  • 1 pie crust
  • For the pumpkin filling:
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar (or organic cane sugar)
  • ¼ cup 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

  1. Make pie crust as directed.

  2. Preheat oven to 350 degrees F.
  3. 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.

  4. 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.

  5. 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

*Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious!

If you make this with coconut sugar, the pie filling will likely turn out a bit darker, but still work perfectly and be incredibly delicious.

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.

To store: once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up t 3-4 days. Enjoy straight from the fridge!

To freeze: 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.

Nutrition
Servings: 9 servings
Serving size: 1 slice
Calories: 229kcal
Fat: 11.9g
Saturated fat: 6.7g
Carbohydrates: 28g
Fiber: 2.8g
Sugar: 13.3g
Protein: 4.6g

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5 Secrets to Healthy and Delicious Desserts

5 Secrets to Healthy and Delicious Desserts

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