This healthy pumpkin pie is made with pure pumpkin and is naturally sweetened with maple syrup and coconut sugar. It is fully dairy free and tastes just like traditional pumpkin pie, perfect for a healthy holiday dessert!
We love a healthy Thanksgiving dessert and this healthy pumpkin pie recipe is one that everyone will love!
This pie recipe is not only one of the easiest pies to make but it actually tastes just like traditional pumpkin pie that your Grandma made. I was so determined to make a pumpkin pie filling that was refined sugar free and dairy free and it results in this luscious, creamy, pumpkin pie that is going to blow you away, it’s that good!
I already have so many pumpkin desserts on the blog like this pumpkin bundt cake, pumpkin cookies and pumpkin donuts, it was kind of a no brainer for me to add a healthy pumpkin pie.
Plus, pumpkin pie is the easiest type of pie to make, so it’s perfect for beginners.
Why you’ll love this easy pie recipe
- Flavorful – this pie is creamy and loaded with pumpkin flavor that is amazing!
- Healthy – a lightened pumpkin pie that is naturally sweetened with coconut sugar and maple syrup and is also dairy free! Unlike traditional pumpkin pie which typically includes refined sugar and some form of dairy like milk or cream.
- Easy to make – you can easily whip up the pie in no time, all you have to do is mix, pour, bake and cool it.
- Perfect holiday dessert – even if you are not a baker this pumpkin pie is very easy and requires very little hands on steps, making it a wonderful beginner recipe.
What makes this pumpkin pie healthy?
Most pumpkin pie recipes are made with refined sugar and milk or cream. In this lighter version, we swapped the refined sugar with a combination of maple syrup + coconut sugar for a more naturally sweetened pie recipe. We also used a non-dairy unsweetened soy milk in place of the evaporated milk or cream you will find in old fashioned pumpkin pie. Which also makes this pumpkin pie recipe dairy free.
The best part is that it still tastes just like your grandma’s recipe!
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Ingredients You’ll Need
You only need a few simple ingredients to make this healthy pumpkin pie. Here is what you’ll need:
- Pumpkin puree – canned 100% pumpkin puree and not pumpkin pie filling.
- Eggs – just a few eggs help bind the filling.
- Milk – I used dairy free unsweetened soy milk but any milk will work, just make sure it is unsweetened.
- Maple syrup + coconut sugar – that combination of pure maple syrup and coconut sugar gives this pie the perfect blend of sweetness without adding any refined sugar. If you don’t have coconut sugar, you can sub granulated sugar.
- Vanilla extract – pure vanilla extract to enhance to that warm pumpkin spice flavor.
- Spices – pumpkin pie spice + ground cinnamon help enhance the pumpkin flavors.
- Salt – a pinch of salt ties it all together.
Get the complete list of recipe ingredients and detailed instructions in the recipe card at the bottom of this post.
Recommended Kitchen Tools
- Measuring cups + Measuring Spoons
- Mixing bowls
- Pie dish – if using a homemade pie crust
- Rubber spatula
How To Make a Healthy Pumpkin Pie
Here is a summary of the steps with step-by-step photos for how to make this easy homemade pumpkin pie recipe that is healthier then the traditional version.
- Add all of the filling ingredients to a mixing bowl.
- Whisk well until fully combined into a thick pie filling.
- Pour the pumpkin pie filling into a pie shell.
- Spread the filling evenly using a rubber spatula or spoon.
5. Bake at 350°F for about 60 minutes until firm, allow to cool for 60 more minutes.
6. Slice and serve!
Expert Tips For Making Homemade Pumpkin Pie
- You can use any type of pie crust you like. I used a store-bought pie shell to make this recipe even easier.
- Use canned pumpkin (not pumpkin pie filling) since it is the star ingredient so make sure to use a high-quality brand like Libby’s.
- Mix the filling well until fully combined.
- Place the pie onto a baking pan while baking it just in case of spillage. This also makes it easier to move.
- Bake the pie on the middle rack of the oven until fully cooked – about 55-60 minutes.
- Watch the pie, and check it at 20 minutes, if the crust is becoming too dark then place foil around the edges to prevent it from burning. I did not have an issue with this after testing this pumpkin pie several times but some ovens do run hot so it’s smart to keep an eye on it.
- Allow the pie to cool on a wire rack for at least 60 minutes before you slice it. You can also chill it in the fridge.
How To Store Pumpkin Pie
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 5 days. Freeze it by wrapping it tightly in plastic wrap then foil and placing it in the freezer for up to one month. Defrost overnight in the fridge before serving.
FAQs
You can easily make this pumpkin pie ahead of time and store it covered in the fridge for up to 2 days before you serve it. You can also make and store the pumpkin pie filling in an airtight container in the fridge for up to 2 days before you make the pie.
Pumpkin pie is traditionally a healthier pie since it has vitamins and antioxidants. This healthier pumpkin pie is naturally sweetened and dairy free, making it slightly healthier at under 200 calories per serving.
Any pie crust will work in this recipe. I used a store-bought pie shell.
More Thanksgiving Desserts
Looking for other recipes like this? Try these:
Did you try this healthy pumpkin pie recipe? If you did, then please leave a rating and comment below. I would love to hear from you!
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Healthy Pumpkin Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This healthy pumpkin pie recipe is easy to make and is naturally sweetened with maple syrup and coconut sugar. It tastes just like traditional pumpkin pie and will easily become your new favorite holiday dessert!
Ingredients
- 1 (15oz) can 100% real pumpkin puree
- 3 large eggs
- ½ cup milk – any milk will work
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 (9-inch) pie crust
Instructions
- Preheat the oven to 350°F.
- Add all of the filling ingredients to a medium mixing bowl and whisk well until fully combined.
- Pour the pumpkin pie filling into the pie shell and spread it out in an even layer.
- Place the filled pie onto a baking sheet and bake it on the middle rack of the preheated oven for 55-60 minutes.
- Once it is done (set in the middle), remove it from the oven and place it onto a wire rack to cool for at least one hour. You can then chill it in the fridge or slice and serve it with whipped cream or vanilla ice cream and enjoy!
Notes
- Use 100% real pumpkin not pumpkin pie filling.
- Any pie crust will work in this recipe
- Pour the pumpkin pie filling evenly into the pie shell so it all cooks evenly.
- Cook the pie on the middle or bottom rack of the oven.
- Watch the pie and if the edges start to look too dark then cover them with foil so it does not burn.
- Allow the pumpkin pie to cool for at least one hour on a wire rack before serving it, since it will continue to firm up as it cools.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Healthy Desserts
- Method: Oven
- Cuisine: American
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