Healthy Pumpkin Pie is easy to make from scratch with 6 wholesome ingredients and contains NO sugar, butter, or oils. Enjoy this guilt-free decadent low-calorie pumpkin pie at only 200 calories per slice!
Smooth, thick, naturally sweetened Healthy Pumpkin Pie is the classic fall dessert! This healthier version is easily dairy free, naturally sweetened with maple syrup and can be gluten free, depending on the crust that you use. You would never know it’s made with better-for-you ingredients because the flavor is wonderful and it still has that traditional creamy texture! It might even be more delicious than classic pumpkin pie!
Everything you’ll need to make healthy pumpkin pie
This healthy pumpkin pie recipe requires just 8 ingredients, and most are pantry staples that you already have in your kitchen. Here’s everything you’ll need:
- Pumpkin puree: This recipe uses pure pumpkin puree and not pumpkin pie filling, which has sugar and spices added to it. The only ingredient you should see on the back label is pumpkin.
- Eggs: You’ll need 3 eggs to give the pumpkin filling a wonderful creamy, smooth texture.
- Maple syrup: To naturally sweeten the pie and add irresistible flavor!
- Milk: Any milk will work for this recipe. To keep it dairy free, try coconut milk, almond milk, oat milk, or cashew milk.
- Spices: To keep things simple, all you need in terms of spices is 1 tbsp pumpkin pie spice to give this pie that cozy flavor we love.
- Pie crust: Try this homemade keto pie crust, which is delicious and gluten free! However, feel free to use your favorite store-bought pie crust instead.
How to make this recipe
Pumpkin pie filling is quick and easy to make! It’s just a matter of stirring all of the ingredients together and pouring it into your crust. Here’s how:
- Prep: Preheat oven to 350 degrees.
- Combine the ingredients: To a large mixing bowl, add the pumpkin puree, eggs, maple syrup, milk, vanilla extract, pumpkin spice, and salt. Whisk until fully incorporated.
- Bake: Pour mixture into the pie crust and bake for 55 minutes or until the pie is set and cooked through and the center is no longer jiggly.
- Cool and serve: Remove the pie from the oven and let cool on a wire rack for at least 1-2 hours before slicing. Enjoy with a dollop of whipped cream and a light sprinkle of cinnamon.
Recipe Tip
If you prefer to enjoy your pumpkin pie cold, allow it to chill for 8 hours or overnight after it’s cooled to room temperature. This gives the ingredients extra time to intensify for more deliciousness!
Expert tips
- Check crust: Halfway through baking, check the crust to make sure it isn’t getting too brown. If it is, cover it with a pie shield or foil to prevent further browning.
- Spices: If you are not a fan of nutmeg and ginger, use 2 teaspoons of ground cinnamon and 1 teaspoon of pumpkin pie spice, so the nutmeg and ginger are not so strong.
- Room temperature: Pumpkin pie does need to be refrigerated, to stay fresh. However, if you prefer room temperature pumpkin pie, simply remove your pie from the fridge during the meal, so that when you’re ready for dessert, it’s ready to eat.
- Don’t Overbake! Make sure to not cook the pumpkin pie too long. It will tend to crack if you over bake it.
- Separation of crust and filling: Sometimes there will be a little separation between the pie crust and the pie filling after it is baked. This is normal and will still taste delicious!
Frequently asked questions
Are pumpkin pies healthy?
Pumpkin pies are typically made with sugar or sweetened condensed milk and sometimes heavy cream, so they’re not very nutritious. However, this pumpkin pie recipe includes simple ingredients and maple syrup as a natural sweetener. Pumpkin is also very nutrient-rich, and includes plenty of vitamin A, Vitamin C, potassium, and fiber.
What makes this pumpkin pie recipe healthier?
This recipe is made with wholesome ingredients, and is lower in sugar, calories and fat than your traditional pumpkin pie recipe. Each serving has about 200 calories, 8 grams of fat and 13 grams of sugar, whereas most slices of pumpkin pie have over 300 calories, 15 grams of fat and 20 to 30 grams of sugar.
Can I make this ahead of time?
Yes! It’s a great dessert to make ahead of time because it’s tastier once the flavors have a chance to blend and the pie is chilled in the refrigerator. Get a head start on holiday baking by preparing this pumpkin pie about 1 to 2 days in advance. Once baked and cooled, completely wrap it tightly with plastic wrap. Then place in the refrigerator until ready to serve.
Storage recommendations
- Refrigerate leftovers: Cover pie with plastic wrap or place slices into an airtight container and store in the fridge for up to about 7 days.
- To serve: When ready to enjoy, remove from the refrigerator for about 15 minutes or eat it chilled, straight from the fridge.
- Freeze: Wrap it up well and freeze it for up to 1 month. Before serving, let it thaw in the refrigerator overnight.
More pumpkin desserts
We love pumpkin! It’s perfect for any fall occasion. Try out some of our other favorite pumpkin recipes!
Get all my pumpkin recipes here for more inspiration!
Healthy Pumpkin Pie
Ingredients
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1/2 cup maple syrup
- 1/4 cup milk of choice
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 9 inch unbaked pie crust
Instructions
- Preheat oven to 350 degrees F.
- To a large mixing bowl, add the pumpkin puree, eggs, maple syrup, milk, vanilla extract, pumpkin spice, and salt. Whisk until fully incorporated.
- Pour mixture into the pie crust and bake for 55 minutes or until the pie is set and cooked through and the center is no longer jiggly.
- Remove the pie from the oven and let cool on a wire rack for at least 1-2 hours before slicing. Serve with a dollop of whipped cream and a light sprinkle of cinnamon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
