Healthy Pumpkin Pie

A slice of pumpkin pie on a white plate with a fork by it.

5 from 1 vote

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!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rena

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

- 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 them in a freezer-safe container. Before enjoying, thaw in the refrigerator overnight and serve chilled.

Nutrition