Wholesome Pumpkin Pie Recipe

This luscious and creamy Healthy Pumpkin Pie is the ideal dessert for the holiday season! Incredibly easy to prepare, naturally sweetened with maple syrup, and tastes fantastic when topped with whipped cream or vanilla ice cream!

There’s nothing quite like enjoying a slice of rich pumpkin pie following a hearty Thanksgiving dinner! This Healthy Pumpkin Pie made from scratch ticks all the boxes and is incredibly simple to prepare. Cozy, warm, and the best part is you don’t need to load it with sugar or heavy cream to achieve that classic pumpkin pie flavor. Whether you’re hosting Thanksgiving this year, contributing a dish to a fall get-together, or just longing for something sweet, this pumpkin pie recipe is just for you!

Reasons You’ll Adore This

• Naturally sweetened – this wholesome pie uses zero refined sugar and is sweetened with a mixture of maple syrup, coconut sugar, and warm spices.
• Simple to prepare – this pumpkin pie comes together effortlessly in just minutes with a few basic pantry items mixed in one bowl. You can also opt for a pre-made pie crust to save even more time!
• Make it in advance – the beauty of this recipe is that pumpkin pie actually improves as it sits. The flavors intensify and the texture becomes even creamier, making it a perfect, stress-free holiday dessert that can be made ahead of time.
• Ideal holiday treat – consistently a favorite and a delightful addition to your Thanksgiving dinner without the guilt. Your guests will appreciate it!

Ingredients You’ll Need

• pumpkin puree – you’ll require canned pumpkin purée for this, just ensure you select 100% pure pumpkin and steer clear of pumpkin pie filling, which is loaded with sugar.
• eggs – these contribute to the perfect custard-like consistency while binding all the ingredients.
• milk – I opted for unsweetened almond milk to keep it dairy-free, but you can use whatever milk is available in your fridge. Coconut cream is also a delightful option.
• sweeteners – we’re using a combination of pure maple syrup and coconut sugar in place of brown sugar to sweeten this pumpkin pie without refined sugar.
• vanilla extract – enhances flavor and balances the spices.
• warm spices – a mix of pumpkin pie spice and cinnamon makes this the coziest pumpkin pie!
• pie crust – you can use either a pre-made pie crust or create your own. Gluten-free or dairy-free pie crusts can also be used as needed.

Steps to Create Healthy Pumpkin Pie

1. Prepare the filling. In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, spices, and salt until smooth.
2. Transfer to the pie crust. Put the pie crust on a baking sheet and pour the pumpkin pie filling into the pie shell.
3. Bake. Position the pumpkin pie in your preheated oven at 350 degrees and bake for 50 to 60 minutes, until the pie is set and the edges are firm.
4. Allow to cool. Take it out of the oven and let the pumpkin pie cool thoroughly before slicing, approximately 2 to 3 hours. Serve with whipped cream or refrigerate until serving.

Serving Suggestions

• A dollop of whipped cream or coconut cream
• Chopped toasted pecans or walnuts on top
• A drizzle of warm maple syrup
• Sprinkle of cinnamon or pumpkin pie spice
• A scoop of vanilla ice cream

Advice for Making the Finest Pumpkin Pie

• Use 100% pumpkin puree – ensure you select pure pumpkin puree and not pumpkin pie filling to keep the sugar content lower.
• Avoid overmixing – gently whisk the filling just until fully combined. Overmixing incorporates excessive air and can lead to cracking.
• Bake until just set – your pumpkin pie is well-baked when the outer 2 inches are firm, yet the center gently wobbles like jello. The pie will continue to set as it cools!
• Shield the crust as necessary – if you see the crust browning while the pie is still baking, cover the edges with aluminum foil or a pie shield.
• Cool at room temperature – sudden temperature changes can cause cracking, so ensure the pie cools completely at room temperature before refrigerating.
• Chill before slicing – custard pies require time to set completely, so chilling for at least 2 to 4 hours (or overnight) is recommended for cleaner slices. The flavors also deepen and become richer the following day!

Variations

• Pie crust – save time with a pre-made pie crust, or feel free to make your own! A graham cracker crust would also be delicious.
• Sweeteners – this recipe uses maple syrup for a warm, rich sweetness, along with coconut sugar to avoid refined sugars, but you can also try honey, granulated sugar, or brown sugar instead.
• Spices – if pumpkin pie spice is unavailable, you can create your own with 2 teaspoons of cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and a pinch of cloves or allspice.
• Dairy-free – easily make this pie dairy-free by using almond milk, oat milk, coconut milk, or coconut cream for the filling.
• Gluten-free – opt for your favorite store-bought gluten-free pie crust or create your own using oat flour or a gluten-free flour blend.

Making Ahead

Pumpkin pie is one of the best make-ahead desserts since the flavor improves as it rests! Whether preparing for a holiday celebration or planning ahead for busy weeks, here are some tips for prepping, storing, and freezing your pumpkin pie.

• Prepare the filling in advance – you can mix the pumpkin pie filling 1 to 2 days ahead and store it in a sealed, airtight container in the fridge. Before baking, simply whisk it again to redistribute the spices and pour into the crust.
• Make the crust ahead of time – if you aren’t using a pre-made crust, you can fully bake your crust 1 to 2 days before and keep it wrapped at room temperature until ready to fill.
• Baking the pie in advance – pumpkin pie actually sets better after chilling overnight, making it an ideal dessert to bake 24 hours prior to serving. Just ensure the pie has cooled completely before covering with foil or plastic wrap and refrigerating.

Storing Pumpkin Pie

To Store: After cooling, pumpkin pie can be kept in your refrigerator wrapped in plastic for 3-4 days. You can serve the leftover pie cold, at room temperature, or warm it in the microwave for 10 to 15 seconds. If the crust softens slightly, you can crisp up individual slices in the oven at 325 degrees F for about 5 minutes.

To Freeze: You can either wrap the entire pie tightly in plastic and add a layer of foil, or freeze individual slices for convenience! Pumpkin pie can last up to 2 months in the freezer. When you’re ready to enjoy it, allow the pie to thaw overnight in the fridge before serving.

Additional Pumpkin Recipes

Hope you all appreciate this Healthy Pumpkin Pie recipe! If you enjoy this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!