Description
This Healthy Pumpkin Pie is sweet, creamy, and perfectly spiced, making it a guilt-free dessert for fall and holiday gatherings. Made with wholesome ingredients, reduced sugar, and a lighter filling, it’s a nutritious yet satisfying twist on the classic. Whether you’re looking for a Thanksgiving showstopper or a cozy autumn treat, this pie delivers all the flavor without the extra heaviness.
Ingredients
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1 prepared whole wheat or oat pie crust
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1 (15 oz) can pumpkin puree
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2 large eggs
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1/2 cup unsweetened almond milk (or skim milk)
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1/4 cup pure maple syrup (or honey)
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1/4 cup coconut sugar (or brown sugar)
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish.
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In a mixing bowl, whisk together pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and spices until smooth.
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Pour filling into crust. Smooth the top with a spatula.
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Bake 45–50 minutes, or until center is set but slightly jiggly.
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Cool completely at room temperature, then refrigerate at least 2 hours before slicing.
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Serve with a dollop of whipped cream or coconut cream.
Notes
For dairy-free: use almond or oat milk and coconut cream topping.
For gluten-free: pair with a gluten-free pie crust.
Adjust sweetness by adding more maple syrup or coconut sugar if desired.