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Healthy Pumpkin Pie Recipe

Healthy Pumpkin Pie

Wholesome Cove
This healthy pumpkin pie delivers everything you love about the classic holiday dessert — silky, custardy filling, warm pumpkin spice, and a golden crust — made lighter with pure maple syrup, coconut sugar, and Greek yogurt in place of refined sugar and condensed milk. The filling comes together in one bowl with just a whisk, and the result is a deeply flavorful, naturally sweetened pie that no one will ever guess is the "healthier" version.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 195 kcal

Equipment

  • 9-inch (23 cm) pie dish - Glass or ceramic recommended for even baking
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Rimmed baking sheet - Placed under the pie dish for stability and even heat distribution
  • Pie crust shield - Or aluminum foil strips; used to prevent crust edges from over-browning
  • Wire cooling rack
  • Measuring cups and spoons
  • Knife or toothpick - For the doneness test

Ingredients
  

For the Pie Crust

  • 1 unbaked pie crust - 9-inch (23 cm); store-bought or homemade

For the Pumpkin Pie Filling

  • 15 oz pure pumpkin puree - 425g; 1 standard can — use 100% pure pumpkin, not pumpkin pie filling
  • 3 large eggs - At room temperature
  • 1/2 cup pure maple syrup - 120ml; Grade A dark robust recommended for best flavor
  • 3 tablespoons coconut sugar - 35g; or substitute light brown sugar
  • 1/2 cup plain Greek yogurt - 120g; full-fat or 2% recommended; substitute full-fat canned coconut milk for dairy-free
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt

Optional Toppings

  • whipped cream or coconut whipped cream - For serving
  • ground cinnamon or pumpkin pie spice - For dusting on top before serving

Instructions
 

  • Preheat your oven to 350°F (175°C) with a rack in the center position, and place a rimmed baking sheet on the rack to preheat as well. Remove the eggs from the refrigerator and let them come to room temperature for 10–15 minutes.
  • Press or roll the pie crust into a 9-inch (23 cm) pie dish, fold any overhang under to create a thick edge, and crimp decoratively. Refrigerate the crust while you make the filling.
  • In a large bowl, whisk together the pumpkin puree and eggs until fully combined, then whisk in the maple syrup, coconut sugar, Greek yogurt, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt until completely smooth with no streaks.
  • Pour the filling into the chilled pie crust, smooth the top with a spatula, and carefully transfer to the preheated baking sheet in the oven. Bake at 350°F (175°C) for 55–65 minutes, covering the crust edges with foil or a pie shield at the 30-minute mark if browning too quickly.
  • The pie is done when the edges are fully set and only the center 2-inch (5 cm) circle has a slight jiggle when you nudge the pan. A thin knife inserted 1 inch from the center edge should come out mostly clean.
  • Transfer the pie to a wire rack and cool at room temperature for at least 2 hours, then refrigerate for a minimum of 1–2 hours (or overnight) until fully set and firm before slicing.
  • Use a sharp knife dipped in warm water and wiped dry between cuts for clean slices, and serve chilled with a dollop of whipped cream and a dusting of cinnamon or pumpkin pie spice.

Notes

  • Always use 100% pure pumpkin puree — not pumpkin pie filling, which contains added sugar and spices that will throw off the balance of this recipe.
  • Do not over-mix the filling once the eggs are added; whisk just until smooth to avoid incorporating air bubbles that can cause the top to crack.
  • The center of the pie should still jiggle slightly when you pull it from the oven — it will set fully as it cools. Over-baking leads to a dry, grainy filling.
  • Use full-fat or 2% Greek yogurt for the best, creamiest texture. Non-fat yogurt can make the filling slightly watery and affect how firmly it sets.
  • For dairy-free pumpkin pie, substitute the Greek yogurt with an equal amount of full-fat canned coconut milk and use a dairy-free pie crust.
  • For a vegan version, replace the 3 eggs with 3 tablespoons (27g) of cornstarch whisked with 1/4 cup (60ml) of coconut milk, and use coconut milk in place of Greek yogurt.
  • This pie is best made a day ahead — overnight refrigeration allows the filling to firm up completely and the spices to deepen in flavor.
  • Leftover pie keeps covered in the refrigerator for up to 4 days, or can be frozen (wrapped tightly) for up to 2 months; thaw overnight in the fridge before serving.
  • Place the filled pie dish on a preheated baking sheet in the oven — this promotes more even heat to the bottom crust and makes the pie safer and easier to handle.
  • To swap the sweetener, replace the maple syrup with an equal amount of raw honey; the flavor will be slightly more floral but equally delicious.

Nutrition

Serving: 1SliceCalories: 195kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 240mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 150IUVitamin C: 3mgCalcium: 6mgIron: 8mg
Keyword healthy pumpkin pie, naturally sweetened pumpkin pie, pumpkin pie no condensed milk, pumpkin pie with Greek yogurt, thanksgiving dessert
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