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This Healthy Pumpkin Pie without evaporated milk is made with simple ingredients and is naturally sweetened with coconut sugar and honey. It’s perfectly spiced, silky, and smooth. Serve with a dollop of whipped cream for the ultimate holiday dessert!
Are you looking for more holiday dessert recipes? Try my no-bake pumpkin cheesecake or apple crumble next!
This Healthy Pumpkin Pie is my family’s favorite Thanksgiving dessert and I’m so excited to share it with all of you! If you would like to try a healthier pie this year, look no further. This recipe can easily be made dairy-free and gluten-free, plus it’s made with less sugar and naturally sweetened. Even though it’s lighter, the pumpkin filling is wonderfully creamy with the most delicious spices and flavors. It’s just as good as the classic!
Recipe Summary
- More wholesome ingredients: Instead of granulated or brown sugar and some form of dairy like evaporated milk, condensed milk, or heavy cream, this recipe is naturally sweet with coconut sugar and honey. You can also use dairy-free milk like almond milk to make this pie dairy-free.
- Easy to prep: Use a store-bought pie crust , and you’ll have this pie prepped in just about 10 minutes. Stir together the filling, dump it into the crust, and bake!
- Perfect for the holidays: This healthy pumpkin pie is perfect for Thanksgiving dessert since it needs time to chill in the fridge. Bake it a day or two in advance, and that’s one less worry!
If you’re a pumpkin fan, like me, you will love my pumpkin pie overnight oats and my pumpkin pie chia pudding.
Ingredients you’ll need
This easy pumpkin pie recipe includes a couple of special ingredients that lighten it up from traditional pumpkin pie, but trust me, it tastes just like the real deal! Here are the ingredients you’ll need:
- Pie crust: For convenience, use your favorite store-bought pie crust. Wholly Wholesome frozen pie crusts are great because they are made with minimal, organic ingredients and also have a gluten-free option.
- Pumpkin puree: The key ingredient for delicious pumpkin flavor!
- Eggs: Three eggs will give the filling a delicious creamy, custard-like texture.
- Coconut sugar: Adds sweetness and depth of flavor.
- Honey: For extra sweetness that’s refined sugar-free.
- Vanilla extract: Provides an extra boost of flavor.
- Pumpkin pie spice: The signature spice blend that tastes so warm and cozy.
- Milk: Feel free to use any milk you want. I like to keep this pumpkin pie dairy-free with unsweetened almond milk.
See a full list of ingredients and quantities in the recipe card below!
Variations and substitutions
- Sugar: I like using coconut sugar to keep things refined and sugar-free. However, granulated sugar or brown sugar also works.
- Homemade spices: This recipe calls for 2 tsp pumpkin pie spice, to use individual spices instead, you’ll need one teaspoon ground cinnamon, 1/4 lightly heaping teaspoon ground nutmeg, 1/4 lightly heaping teaspoon ground ginger, and 1/8 tsp ground cloves or allspice.
How to make healthy pumpkin pie
Step 1: Preheat the oven to 375ºF and place a rack in the middle of the oven.
Roll the pie crust into a 12-inch diameter disk. Transfer to a 10-inch pie dish. Fold the 2 inch excess dough under the crust and use your fingers to crimp the edges. Refrigerate until ready to bake.
Step 2: Meanwhile, in a large bowl, whisk the pumpkin puree, eggs, coconut sugar, honey, vanilla, spices, and milk until smooth.
Step 3: Pour the filling into the pie crust. Bake for 45-60 minutes or until the center is set.
Step 4: Allow the pie to completely cool, then refrigerate before serving.
Reena’s Tips
Recipe tips
- For the crust: I usually don’t pre-bake the base if it’s store bought. Because it’s quite thin and it will cook at the same time as the filling.
- Use a pie crust shield: If you notice the crust browning too quickly, place a pie crust shield over the crust. If you do not have a pie crust shield, you can simply use a foil covering on the edges instead.
- Separation of crust and filling: It’s totally normal for there to be a little separation between the pie crust and the filling after it is baked.
Common questions
I recommend using canned pumpkin puree for this pie. It is typically less watery than fresh pumpkin and you will have more consistent results. It also will provide a gorgeous hue of orange whereas fresh pumpkin will make your pie look lighter in color.
Yes, when looking at the can the ingredients should list only pumpkin. Don’t grab pumpkin pie filling by mistake! It has added sugar and spices.
My top tip for keeping your pumpkin pie from cracking is to not over-bake the pie. Bake until the filling is mostly set, but still has a little jiggle to it. The pie will fully set as it cools.
Storage recommendations
- Storing leftovers: Once completely cooled, cover the pie with plastic wrap or transfer slices to an airtight container and store it in the fridge for up to 3-4 days.
- Freezing: To freeze the whole pie, once cool, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To freeze individual slices, store in a freezer-safe container. Before enjoying, thaw in the refrigerator overnight and serve chilled.
More pumpkin desserts
- Pumpkin Cake
- Pumpkin Banana Bread
- Pumpkin Dip
- Healthy Pumpkin Muffins
- Chocolate Chips Pumpkin Muffins
- Pumpkin Oatmeal Cookies
- Chocolate Chip Pumpkin Cookies
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Healthy Pumpkin Pie
Ingredients
- 1 store-bought pie crust, chilled
- 15 ounces pumpkin puree, one can
- 3 large eggs, beaten
- 1/4 cup coconut sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- 1/4 cup milk of choice
Instructions
- Preheat the oven to 375ºF and place a rack in the middle of the oven.
- Roll the pie crust into a 12-inch diameter disk. Transfer to a 10-inch pie dish. Fold the 2-inch excess dough under the crust and use your fingers to crimp the edges. Refrigerate until ready to bake. I usually don't pre-bake the base if it's store-bought. Because it's quite thin and it will cook at the same time as the filling.
- Meanwhile, in a large bowl, whisk the pumpkin puree, eggs, coconut sugar, honey, vanilla, spices, and milk until smooth.
- Pour the filling into the pie crust. Bake for 45-60 minutes or until the center is set.
- Allow the pie to completely cool, then refrigerate before serving.
Notes
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- Storing leftovers: Once completely cooled, cover the pie with plastic wrap or transfer slices to an airtight container and store it in the fridge for up to 3-4 days.
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- Freezing: To freeze the whole pie, once cool, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To freeze individual slices, store them in a freezer-safe container. Before enjoying, thaw in the refrigerator overnight and serve chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
