Healthy Pumpkin Pie

This Healthy Pumpkin Pie is rich, creamy, perfectly spiced, and naturally sweetened with maple syrup and coconut sugar. A lighter twist on the classic Thanksgiving dessert that’s just as delicious as the original!

Pumpkin season is in full force and no holiday table is complete Thanksgiving Day without a slice of classic pumpkin pie! This easy Healthy Pumpkin Pie proves you don’t have to sacrifice flavor to make a lighter version and is one of my favorite Thanksgiving desserts. Made with real pumpkin puree, naturally sweetened with a bit of pure maple syrup and coconut sugar, and filled with warm fall spices. Everything you love about traditional pumpkin pie, just a little healthier made with wholesome ingredients.

The filling is incredibly smooth and creamy with the perfect balance of cinnamon and pumpkin pie spice, while the flaky pie crust gives you that classic texture everyone expects. Whether you’re serving it for Thanksgiving dinner, Friendsgiving, Christmas, or simply because you’re craving the flavors of fall, this healthier pumpkin pie is guaranteed to become a family favorite.

Why You’ll Love This

• Naturally sweetened – this healthier version is made with zero refined sugar and sweetened with a combination of maple syrup, coconut sugar and warm spices.
• Easy to make – this pumpkin pie easily comes together in minutes with just a few simple pantry staples whipped together in one bowl. Feel free to use store-bought pie crust to make this even easier.
• Prep ahead of time – the best part of this recipe is that pumpkin pie actually gets better as it rests. The flavors deepen and the texture becomes even silkier making it the perfect stress-free holiday dessert you can make ahead of time.
• Perfect holiday dessert – always a crowdpleaser and a delicious addition to your Thanksgiving menu without all the guilt. Your guests will thank you!

What Makes this Pumpkin Pie Recipe Healthier?

This healthier pumpkin pie is naturally sweetened with pure maple syrup and coconut sugar, using less refined sugar than traditional recipes, and zero heavy cream or condensed milk. It’s also made with real pumpkin puree, which is rich in fiber, vitamin A, and antioxidants, making each slice a little more nutritious. The result is a creamy, perfectly spiced pumpkin pie with all the classic flavor you love, but with a lighter, more wholesome ingredient list.

Ingredient’s You’ll Need

• pumpkin puree – you’ll need canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
• eggs – these give the pumpkin pie that perfect custard texture while binding everything together.
• milk – keeps the filling light and silky. I used unsweetened almond milk to keep this dairy-free, but feel free to use whatever milk you have on hand in the fridge. You could also use coconut cream which would taste amazing.
• sweeteners – I used a combination of pure maple syrup and coconut sugar in place of brown sugar to sweeten this pumpkin pie without using refined sugar.
• vanilla extract – pure vanilla extract enhances all of the cozy fall flavors and balances out the spices.
• pumpkin pie spice – a blend of cinnamon, ginger, nutmeg, cloves, and allspice gives this pie its signature pumpkin spice flavor.
• cinnamon– extra ground cinnamon adds even more warmth and depth.
• salt – a small amount balances the sweetness and enhances the spices.
• pie crust – you can either use a store-bought pie crust or feel free to make your own homemade crust. You can also use a gluten-free pie crust or dairy-free pie crust, if needed.
• whipped cream – a dollop of whipped cream is the perfect finishing touch when serving!

How to Make Healthy Pumpkin Pie

1. Prepare the oven. Preheat your oven to 350°F and place the pie crust into a 9-inch pie plate if it isn’t already prepared.
2. Make the filling. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.
3. Fill the pie crust. Place the pie on a baking sheet lined with parchment paper for easier handling, then carefully pour the pumpkin filling into the prepared pie crust. Spread the mixture evenly with a spatula.
4. Bake. Place the pumpkin pie into your preheated oven and bake for 50-60 minutes, or until the edges are set and the center has just a slight jiggle. Avoid overbaking, as the filling will continue to set while it cools.
5. Cool completely. Remove from the oven and let the pumpkin pie cool completely at room temperature before slicing, about 2-3 hours, then refrigerate so the filling sets even more. Serve with whipped cream, if desired.

Tips for Making the Best Pumpkin Pie

• Use 100% pumpkin puree – make sure you use pure pumpkin puree and not pumpkin pie filling to keep the recipe lower in sugar.
• Don’t overmix – gently whisk the filling just until everything is combined. Overmixing incorporates too much air and can cause cracking.
• Use room temperature eggs – they blend more smoothly into the filling and create a creamier texture.
• Bake until just set – your pumpkin pie is perfectly baked when the outer 2 inches are set, but the center gently wobbles like jello. The pie will continue to bake as it cools!
• Cover the crust if needed – if you notice the crust starts to brown while the pie is still baking, cover the edges with aluminum foil or a pie shield.
• Cool at room temp – rapid temperature changes can cause cracking so make sure to let the pie cool completely at room temperature before storing in the fridge.
• Chill before slicing – custard pies need time to set completely so I recommend chilling for at least 2 to 4 hours (or overnight) for the cleanest slices. The flavors also deepen and become richer by the next day!

Variations

• Pie crust – save time and use store-bought pie crust or feel free to make your own! This would also taste great with a graham cracker pie crust.
• Sugar – this recipe calls for a variation of maple syrup for that warm, rich sweetness and coconut sugar to avoid using refined sugars, but feel free to use honey, granulated sugar or brown sugar.
• Spices – if you don’t have pumpkin pie spice, you can make your own using 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and a pinch of cloves or allspice.
• Make it dairy-free – you can easily make this pumpkin pie dairy-free by using almond milk, oat milk, coconut milk or coconut cream for the filling.
• Make it gluten-free – use your favorite store-bought gluten free pie crust or make your own using oat flour or 1-to-1 gluten-free flour blend.
• Skip the crust – pour the filling into a greased pie pan and bake for a delicious crustless pumpkin pie.
• Add crunchy topping – sprinkle chopped pecans or these candied maple walnuts over the pie after baking for added texture.

Frequently Asked Questions

How to Make Ahead

Pumpkin pie is one of the best make-ahead desserts this holiday season because the flavor actually gets better as it rests! Whether preparing for a holiday gathering or planning ahead for busy weeks, here are some tips on how to prep, store and freeze your pumpkin pie.

• Prepare the filling in advance – you can mix the entire pumpkin pie filling 1 to 2 days ahead of time and store it in a sealed, airtight container in the fridge. Before baking, simply whisk it again to re-incorporate the spices and pour into the crust.
• Make the crust ahead of time – if you aren’t using store-bought crust, you can make fully bake your crust 1 to 2 days ahead of time and just keep it wrapped at room temperature until ready to fill.
• Baking the pie ahead of time – pumpkin pie actually sets better after it chills overnight, making it an ideal dessert to bake 24 hours before serving. Just make sure the pie has cooled completely before covering with foil or plastic wrap and storing in the fridge.

Storing Pumpkin Pie

• To Store – once cooled, pumpkin pie will last in your refrigerator covered with plastic wrap for 3-4 days. You can serve the leftover pie cold, at room temperature or feel free to warm it up in the microwave for 10 to 15 seconds. If the crust softens a bit, you can crisp individual slices in the oven at 325 degrees F for about 5 minutes.
• To Freeze – you can either wrap the whole pie tightly with plastic wrap along with a layer of foil or you can freeze individual slices for grab-and-go convenience! Pumpkin pie will last up to 2 months in the freezer. When ready to enjoy, let the pie thaw overnight in the fridge before serving.

More Pumpkin Recipes

• Healthier Pumpkin Bars
• Whole Wheat Pumpkin Muffins
• Healthy Pumpkin Dip
• Gluten-Free Pumpkin Spice Donuts
• Almond Flour Pumpkin Bread
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Holiday Desserts

• Holiday Sugar Cookies
• Healthy Chocolate Peppermint Cookies
• Healthy Chocolate Peanut Butter Eggs
• Bird’s Nest Carrot Cake Cupcakes
• Mini Maple Pecan Pies
• Spiced Egg Nog Muffins

Hope you all enjoy this Healthy Pumpkin Pie recipe! If you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!