Healthy Pumpkin Pie
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My healthy pumpkin pie recipe features a light and flaky pie crust topped with creamy pumpkin filling. It uses simple ingredients, has no refined sugar, and is accidentally dairy-free!
In an effort to offset the typical indulgences of the holidays, I enjoy lightening up some of my family’s favorite desserts. This time around, we’re making my pumpkin pie.
But not just any pumpkin pie, but my healthy pumpkin pie made with wholesome, good-for-you ingredients, minimal sugar, and maximum flavor and texture.
I tested this pie at least ten times to ensure it does justice to the classic, even with some healthier swaps. Instead of heavy cream, I experimented with various non-dairy milks, which gave the filling a rich and creamy texture. I also swapped out the sugar for maple syrup, which added sweetness but is less processed. Of course, I had to get my partner and sister to give it the seal of approval (they are notorious for being VERY harsh), and in their words, “this tastes like any good pie”. Winning!
Table of Contents
Why trust my healthy pumpkin pie recipe
- Easy to make. When it’s my turn to bring dessert to Thanksgiving dinner, I always laugh on the inside because this pie is SO easy to make.
- A healthier recipe. Like my healthy apple pie, there’s no refined sugar, no corn syrup, and no condensed milk. Instead, it’s naturally sweetened with maple syrup!
- Simple ingredients. Most of which I’m confident you have on hand right now.
- Perfect for the holidays. Nothing says fall more than a creamy, decadent pumpkin pie. But unlike other pie recipes, mine won’t weigh you down!
What readers are saying
★★★★★ – “This is such an easy recipe and I cannot believe how good it is without cream or butter.” – Malinda
★★★★★ – “I used a store-bought crust and almond milk for the filling and it helped to stay in check. Will make for Thanksgiving!” – Holland from Facebook
Key Ingredients
Find the printable recipe with measurements below.
- Pie crust. Any 9-inch pie crust will do the trick. Just make sure it’s a no-bake crust or that you blind-bake it first. I used a store-bought crust, but I’ve also made it with a simple homemade crust that I’ll link to in the recipe card.
- Pure pumpkin puree. As always, use unsweetened pumpkin and not pumpkin pie filling, which has sugar and spices already mixed in. Use either canned or my homemade pumpkin puree.
- Milk. I used unsweetened almond milk, but any milk works, like coconut milk or oat milk.
- Pure maple syrup. Adds sweetness and complements the pumpkin flavor.
- Pumpkin pie spice. What is a pumpkin pie without pumpkin pie spice? If you don’t have any, use a combination of ground cinnamon, nutmeg, allspice, and ginger powder.
- Cornstarch (Australian/UK friends, you’ll use cornflour). Acts as a thickener here, replacing eggs. It works by binding the pumpkin puree as it heats, creating a custard-like filling without dairy or eggs.
- Whipped cream. A must for pumpkin pie!
How to make healthy pumpkin pie
Step 1- Prep work. Prep the pie crust.
Step 2- Simmer. Place all ingredients in a saucepan over medium heat and stir until the cornflour has dissolved. Continue stirring until thickened and gently bubbling.
Step 3- Blend. Use a hand mixer to blend the pumpkin mixture until smooth and creamy. Allow the filling to cool slightly before transferring to the pie crust.
Step 4- Bake. Place the pie in the oven and bake for 40 minutes or until the pastry is golden brown. Let the pie cool, then refrigerate for one hour to firm up.
Arman’s recipe tips
- Use a blender instead. When I don’t feel like dusting off my electric mixer, I’ll add everything to a blender and blend until smooth.
- Don’t skip the simmer. Pumpkin puree holds a lot of water, so simmering the mixture briefly before baking ensures the filling sets firmly without seeping into the crust- a trick I learned during the sweet pastry module in culinary school.
- Avoid overbaking the pie. It’ll continue to cook as it cools, especially once refrigerated. The crust should be golden brown, and the pie should have a slight jiggle.
Frequently asked questions
Yes! Simply omit the crust and bake the pie in a glass pan (I use a 9-inch square pan). Once the filling is set, remove the pie from the oven and let it cool completely before refrigerating it for an hour to firm up.
No, I don’t recommend replacing the pumpkin puree with pumpkin pie filling. Not only will it make it super sweet, but it won’t firm up well, as it isn’t as thick as pure pumpkin puree.
This usually happens if it’s baked a little too long or cooled too quickly. Pumpkin pie sets like a custard, so I take mine out while it still has a slight jiggle- it finishes firming up as it cools. Letting it cool slowly on the counter keeps the top smooth.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week.
To freeze: Place slices of the pumpkin pie in a shallow container and store it in the freezer for up to six months.
Make ahead: I’ve made this pie up to five days in advance, and it still tastes great. Just remove it from the fridge one hour before serving.
✅ Nutrition reviewed
Since this pumpkin pie has been developed to be healthier and includes nutritional tips, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Healthy Pumpkin Pie
Ingredients
- 1 9-inch pie crust * See notes
- 15 ounces pumpkin puree
- 1 1/4 cups unsweetened almond milk or any milk of choice
- 3/4 cup maple syrup
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 180C/350F. Prepare your pie crust and set aside.
- Place the pumpkin puree, almond milk, maple syrup, pumpkin pie spice, and cornstarch in a saucepan and stir well, ensuring the cornflour has dissolved completely. Place over medium heat and stir continuously until thickened and gently bubbling.
- Use a stick or hand mixer to blend everything together, until smooth and creamy. Allow the filling to cool slightly, before transferring to the pie crust.
- Place the pie in the oven and bake for around 40 minutes, until the crust is golden and the center has a slight jiggle.
- Allow the pie to cool completely before refrigerating for at least an hour, to firm up.
Notes
- For a homemade pie crust: Add 1 1/4 cups of all-purpose flour, 1 teaspoon of sugar, 1/8 teaspoon salt, and 1/4 cup of cold unsalted butter to a high-speed blender. Blend until a crumbly texture remains. Slowly add 2-3 tablespoons of cold water. Smooth out the dough, cover it in plastic wrap, and refrigerate for an hour.
- Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.
- Make ahead: Up to 5 days before serving.
Nutrition
More healthy pumpkin recipes
- Healthy pumpkin bread
- Healthy pumpkin muffins
- Healthy pumpkin cookies
- Healthy pumpkin pancakes
- Almond flour pumpkin muffins
Originally published September 2021
When a recipe calls for maple syrup I typically use sugar-free pancake syrup. I haven’t made this yet so I’m excited to try it
Made this for Thanksgiving and it was sensational.
Can I make this crustless ?
Really is healthy. Who says pie cannot be lhealthy? And especially as I like pumpkin so muchh.
Delicious! Made this for Thanksgiving and now Christmas. Using about 3/8 C maple syrup is sweet enough for my husband and me! Thank you! My sister mentioned this website to me. So glad she did.
Did you try it? I was wondering the same thing
Could this be made with sugar free maple syrup?
you are welcome to experiment and see
I love PUMPKIN PIE recipe and Thank you for posting and I hope keep posting.