Healthy Pumpkin Pie Recipe
on Oct 31, 2024
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With just a handful of ingredients and a few simple steps, you will have created the most amazing healthy pumpkin pie. This thick, creamy, classic dessert is hard to resist!
Making a yummy and mindful dessert has never been easier! If you love pumpkin pie but are trying to stick with more whole foods and real ingredients then this recipe was made for you. This recipe calls for just a handful of simple ingredients that are combined to create the filling and poured over an unbaked pie crust.
The pie is naturally sweetened with real cream and maple syrup, which both pair beautifully with the taste of pumpkin! As the pie bakes, your kitchen will be filled with the warm, cozy smell of the pumpkin pie spice that will bring people together. With just one bite, you will understand why this homemade pie is one of my favorite whole food desserts. Everyone deserves to have a treat that they can feel good about!
Table of Contents
Why You’ll Love This Recipe
- The texture of the filling is rich and creamy with a crisp and flakey crust.
- The pumpkin pie spice makes the flavor of the pie warm, cozy, and inviting.
- The recipe uses whole, real ingredients that you can feel good about.
Equipment You’ll Need
In order to make this recipe, be sure to have a pie plate or pan. You can either make one pie with an extra deep pie plate, or split the filling and make two smaller pies! All the ingredients come together nicely, so you can easily whisk everything by hand or use a hand mixer.
Recipe Ingredients
- Pumpkin Puree—Canned.
- Large Eggs—Helps give the pie a smooth, velvety texture.
- Heavy Cream—Makes the filling smooth and creamy.
- Maple Syrup—Sweetens your pie.
- Pumpkin Pie Spice—Adds a rich warm flavor to the dessert.
- Sea Salt—To help all of the flavors stand out.
- Vanilla Extract—To enhance the sweetness of the syrup.
- Whole Grain Pie Crust—You can use homemade or store bought pie crust.
See the recipe card for full information on ingredients and quantities.
How to Make Healthy Pumpkin Pie
Step #1. Prepare your pie crust and place it in a pie plate. In a large bowl, whisk the eggs. Add the heavy cream and whisk to combine.
Step #2. Add the pumpkin puree, maple syrup, and vanilla, and whisk until everything comes together.
Step #3. Add the salt and pumpkin pie spice and stir to combine.
Step #4. Add the pumpkin pie mixture to the unbaked pie crust and bake.
Recipe FAQs
Any kind of pumpkin puree will work! You can either make it at home, or buy it from the store if you don’t have time to make it. I don’t recommend using canned pumpkin pie filling because the pie will be too sweet with the other added ingredients. Pumpkin puree will typically be next to the pumpkin pie filling at the store, so be careful of what you grab!
Once everything is mixed together, the pumpkin pie mixture should be fairly thin and runny, but still thick enough that it will coat the back of a spoon. As the pie bakes, it will thicken up to a rich, perfect consistency. If the mixture is too thick or has clumps before you bake it, then it will create a texture that is dense and almost cake-like. If the filling looks too thick, add an extra splash of heavy cream to thin it out some.
Although it is still a treat, this pumpkin pie has a fair amount of whole ingredients compared to other pies that you might find! As for the filling, it is sweetened with maple syrup rather than refined sugar, which cuts down on sugar intake. While it is optional, we make this pie with a whole wheat and butter crust to add a more healthy spin. Overall, it is an elevated version of a tasty, traditional holiday dessert!
How to Serve and Store Healthy Pumpkin Pie
Pumpkin pie is a classic fall dessert! You can serve it after almost any lunch or dinner, and it will always be a big hit at holiday gatherings. We love to keep it simple and serve the pie with whipped cream or vanilla ice cream to contrast the rich flavor!
Once the pumpkin pie is cooled, you can store it in the pie plate covered with plastic wrap, or transfer it to an airtight container. The pie will stay fresh in the fridge for up to 3-4 days. You can enjoy the pie cold, at room temperature, or warm it up in the microwave for 10-15 seconds before eating!
Expert Tips
- Be careful not to overfill your pie crust, because it will puff up and possibly overflow as it bakes.
- To plan ahead, you can make the pumpkin pie filling 2 or 3 days in advance and keep it in the fridge until you are ready to pour it into a crust and bake.
- The center of the pie will be puffed up and jiggle only slightly when the pie is ready.
- Allow the pie to cool for at least 1-2 hours before cutting so that it sets properly and will stay together as you serve.
- You can make your own pumpkin pie spice by combining 2 tablespoons of ground cinnamon along with 1 tablespoon each of nutmeg, ginger, and cloves.
More Pumpkin Recipes To Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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Healthy Pumpkin Pie Recipe
Ingredients
- 3 eggs
- 1 cup heavy cream
- 1 1/4 cups pumpkin purée
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 Single pie crust, I would recommend an all-butter whole wheat crust
- Freshly whipped cream for serving
Instructions
- Prepare your pie crust and place it in the bottom of a deep 9-inch pie plate.
- In a large bowl, whisk the eggs. Add the heavy cream and whisk to combine. Add the pumpkin puree, maple syrup, and vanilla, and whisk until everything comes together. Add the salt and pumpkin pie spice and stir to combine.
- Add the pumpkin pie mixture to the unbaked pie crust and bake at 350℉ for about an hour. The center of the pie will be puffed up and jiggle only slightly when the pie is ready.
- Serve with freshly whipped cream.
Notes
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- You can use canned pumpkin purée or make it at home using one of these methods: cook a whole pumpkin in a slow cooker, make homemade pumpkin purée in the oven, or cook a whole pumpkin in an instant pot.
- I don’t recommend using canned pumpkin pie filling because the pie will be too sweet.
- I paired this pumpkin pie filling with a whole wheat and butter crust for a healthier homemade pie.
- Recipe adapted from and inspired by Simple Bites.
This pie looks delicious
thank you for sharing