Are you ready for an #AmbitiousThanksgiving?! I have TONS of apps, sides, mains & desserts from over the years that you can find here, plus plenty more coming your way in the next few weeks. This amazing healthy pumpkin pie recipe is truly one of my absolute favorites to make year after year.
If you didn’t know that pumpkin pie is one of my very favorite pies, well now you do. I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC. This recipe has a few special ingredients that lighten it up from traditional pumpkin pie, but I promise it tastes just like the real deal indulgent pie you know and love.
I’ve included plenty of ways to customize and make this pumpkin pie your own, plus easy tips for making it ahead of time and even freezing it! Save time on Thanksgiving day and get ready for your guests to swoon over this incredible fall dessert.
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Ingredients in healthy pumpkin pie
This recipe is a lightened up version of traditional pumpkin pie and I’ve made it approximately 20 times over the past few years; each and every time I get rave reviews about how delicious and creamy it is. Here are the ingredients you’ll need:
- Pumpkin puree: use an all natural, pure pumpkin puree for the ultimate pumpkin flavor. You can also make your own homemade pumpkin puree using this tutorial.
- Eggs: you’ll need 3 eggs to give the filling the perfect texture.
- Pure maple syrup: we’re naturally sweetening this healthy pumpkin pie with a bit of pure maple syrup.
- Coconut sugar: I like to use coconut sugar for additional sweetness and a delicious, rich flavor. Note that it will make the filling a bit darker. You can also use organic cane sugar.
- Almond milk: feel free to use any milk you want. I like to keep this pumpkin pie dairy free with unsweetened almond milk.
- Vanilla extract: for a little flavor boost.
- Homemade pumpkin pie spices: we’re using cinnamon, ginger, nutmeg, allspice for the perfect amount of pumpkin spice flavor.
What makes this pumpkin pie recipe healthy?
Yes, this pumpkin pie is made with some better-for-you ingredients than the traditional version, but I promise it’s just as good as the pumpkin pie you’re used to from good old Baker’s Square (please tell me you know what that is!)
- It’s naturally sweetened: this recipe calls for just a tiny bit of both pure maple syrup and coconut sugar (or regular sugar) instead of lots of refined sugar. You are welcome to use regular sugar if you’d like.
- It’s dairy free: we’re not using any condensed milk, which is basically regular milk that has had the water removed and often has sugar added to it. It’s used in many thick pie fillings to sweeten and give the pie texture. Instead, you’ll just need a bit of dairy free milk! I like to use unsweetened almond milk.
- It uses pure pumpkin: instead of opting for a canned pumpkin pie filling, we’re making a homemade filling with pure pumpkin puree (remember to make your own with these tips!) and a blend of LOTS of delicious spices.
Choose your crust
My homemade all butter pie crust is SO delicious and easier to make than you think! However, you can also feel free to use your favorite store-bought pie crust as well.
Alternatively, you can absolutely make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Try a gluten free and paleo option
If you’re looking for a gluten free pumpkin pie, try making my paleo pumpkin pie bars. They’re SO good, easy to make, and the crust is made with both almond flour and coconut flour to keep the bars gluten free, grain free, and paleo-friendly. YUM.
Alternatively, you can make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Can I make the filling ahead of time?
Yes! Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 4-5 days before adding it to your pie crust and baking it. It’s such a great way to save time before Thanksgiving.
How to store homemade healthy pumpkin pie
Once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge with some whipped cream, of course!
Can you freeze pumpkin pie?
Yes! To freeze homemade pumpkin pie simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pumpkin pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
Watch me make this healthy pumpkin pie recipe
More Thanksgiving desserts to try
Get more delicious dessert ideas here, and all of our Thanksgiving recipes here!
I hope you love this healthy pumpkin pie recipe! If you make it, be sure to leave a comment & rating below so that I know how you liked it. Enjoy, xoxo!
Best Ever Healthy Pumpkin Pie
Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.
Ingredients
- 1 pie crust
- For the pumpkin filling:
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar (or organic cane sugar)
- ¼ cup unsweetened almond milk (any milk will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
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Make pie crust as directed.
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Preheat oven to 350 degrees F.
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Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
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Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
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Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.
Recipe Notes
If you make this with coconut sugar, the pie filling will likely turn out a bit darker, but still work perfectly and be incredibly delicious.
You can absolutely make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
See the full post for easy ways to store, freeze, and make the pie ahead of time!
Nutrition
Serving: 1sliceCalories: 229calCarbohydrates: 28gProtein: 4.6gFat: 11.9gSaturated Fat: 6.7gFiber: 2.8gSugar: 13.3g
This post was originally published on November 2nd, 2018, republished on November 14th, 2023, and republished on November 11th, 2023.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Â Eat Love Eats
