Quick and Easy Healthy Pumpkin Pie Anyone Can Make

Pumpkin pie is a classic fall dessert, especially loved during Thanksgiving. But what if you could enjoy this cozy favorite without the sugar overload and guilt? This healthy pumpkin pie keeps the warm, spiced flavor you love while using wholesome, better-for-you ingredients. Whether you’re cutting back on refined sugar or just want a lighter slice, this recipe delivers both taste and nutrition.

Why This Pumpkin Pie Is Healthier

Traditional pumpkin pie recipes often include sweetened condensed milk, heavy cream, and a generous amount of white sugar. This healthier version swaps in pure maple syrup, low-fat milk or coconut milk, and whole grain or almond flour crust, reducing overall calories, fat, and refined sugar — while keeping the pie smooth and flavorful.

Ingredients

For the filling:

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup pure maple syrup or honey
• 1/2 cup unsweetened almond milk or low-fat milk
• 1 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
• 1/4 tsp salt

For the crust (optional healthier crust):

• 1 1/4 cups almond flour or whole wheat flour
• 1/4 cup coconut oil or olive oil
• 1 tbsp maple syrup
• 1/4 tsp salt
• 2-4 tbsp cold water

Instructions

1. Make the crust (optional):
Mix flour, coconut oil, maple syrup, and salt in a bowl. Add water slowly until dough forms. Press into a 9-inch pie pan and chill in the fridge for 15 minutes. Pre-bake at 350°F (175°C) for 10 minutes.

2. Make the filling:
In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, vanilla, spices, and salt until smooth.

3. Assemble and bake:
Pour the filling into the crust. Bake at 350°F (175°C) for 45–55 minutes or until the center is set but slightly jiggly. Let it cool completely before slicing. Refrigerate for at least 2 hours for best texture.

4. Serve:
Top with a dollop of Greek yogurt, coconut whipped cream, or enjoy it as is!

Expert Tips

• Don’t overbake: Overbaking will cause cracks in the filling. Remove when the center has a slight wobble.
• Chill before slicing: A well-set pie is easier to slice and serves beautifully.
• Make ahead: This pie is even better the next day — perfect for planning holiday meals.
• Use real pumpkin puree: Skip the pre-sweetened pie filling; it’s loaded with added sugars and preservatives.
• Add protein: Stir in a scoop of vanilla protein powder or serve with Greek yogurt for a post-meal protein boost.

Nutrition (per slice, 1 of 8, with almond flour crust)

• Calories: 180
• Protein: 5g
• Fat: 10g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 8g
• Saturated Fat: 3g

Note: Nutrition values vary slightly depending on the crust and milk used.

This healthy pumpkin pie is the perfect mix of comfort and clean eating. It’s naturally sweetened, nutrient-rich, and still packed with the same cozy spice and creamy texture you expect. Whether you’re trying to eat lighter during the holidays or just want a better-for-you dessert option, this pie is a winner for family, friends, and even picky eaters.

FAQ’s