Are you ready for an #AmbitiousThanksgiving?! I have TONS of apps, sides, mains & desserts from over the years that you can find here, plus plenty more coming your way in the next few weeks. This amazing healthy pumpkin pie recipe is truly one of my absolute favorites to make year after year.
If you didn’t know that pumpkin pie is one of my very favorite pies, well now you do. I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC. This recipe has a few special ingredients that lighten it up from traditional pumpkin pie, but I promise it tastes just like the real deal indulgent pie you know and love.
I’ve included plenty of ways to customize and make this pumpkin pie your own, plus easy tips for making it ahead of time and even freezing it! Save time on Thanksgiving day and get ready for your guests to swoon over this incredible fall dessert.
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Ingredients in healthy pumpkin pie
This recipe is a lightened up version of traditional pumpkin pie and I’ve made it approximately 20 times over the past few years; each and every time I get rave reviews about how delicious and creamy it is. Here are the ingredients you’ll need:
- Pumpkin puree: use an all natural, pure pumpkin puree for the ultimate pumpkin flavor. You can also make your own homemade pumpkin puree using this tutorial.
- Eggs: you’ll need 3 eggs to give the filling the perfect texture.
- Pure maple syrup: we’re naturally sweetening this healthy pumpkin pie with a bit of pure maple syrup.
- Coconut sugar: I like to use coconut sugar for additional sweetness and a delicious, rich flavor. Note that it will make the filling a bit darker. You can also use organic cane sugar.
- Almond milk: feel free to use any milk you want. I like to keep this pumpkin pie dairy free with unsweetened almond milk.
- Vanilla extract: for a little flavor boost.
- Homemade pumpkin pie spices: we’re using cinnamon, ginger, nutmeg, allspice for the perfect amount of pumpkin spice flavor.
What makes this pumpkin pie recipe healthy?
Yes, this pumpkin pie is made with some better-for-you ingredients than the traditional version, but I promise it’s just as good as the pumpkin pie you’re used to from good old Baker’s Square (please tell me you know what that is!)
- It’s naturally sweetened: this recipe calls for just a tiny bit of both pure maple syrup and coconut sugar (or regular sugar) instead of lots of refined sugar. You are welcome to use regular sugar if you’d like.
- It’s dairy free: we’re not using any condensed milk, which is basically regular milk that has had the water removed and often has sugar added to it. It’s used in many thick pie fillings to sweeten and give the pie texture. Instead, you’ll just need a bit of dairy free milk! I like to use unsweetened almond milk.
- It uses pure pumpkin: instead of opting for a canned pumpkin pie filling, we’re making a homemade filling with pure pumpkin puree (remember to make your own with these tips!) and a blend of LOTS of delicious spices.
Choose your crust
My homemade all butter pie crust is SO delicious and easier to make than you think! However, you can also feel free to use your favorite store-bought pie crust as well.
Alternatively, you can absolutely make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Try a gluten free and paleo option
If you’re looking for a gluten free pumpkin pie, try making my paleo pumpkin pie bars. They’re SO good, easy to make, and the crust is made with both almond flour and coconut flour to keep the bars gluten free, grain free, and paleo-friendly. YUM.
Alternatively, you can make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
Can I make the filling ahead of time?
Yes! Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 4-5 days before adding it to your pie crust and baking it. It’s such a great way to save time before Thanksgiving.
How to store homemade healthy pumpkin pie
Once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 3-4 days. Enjoy straight from the fridge with some whipped cream, of course!
Can you freeze pumpkin pie?
Yes! To freeze homemade pumpkin pie simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pumpkin pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
Watch me make this healthy pumpkin pie recipe
More Thanksgiving desserts to try
- Tony’s Very Favorite Dutch Apple Pie
- Vegan & Paleo Pecan Pie Bars
- The Best Tart Cherry Pie You’ll Ever Eat
- Brown Butter Pumpkin Snickerdoodles
- Salted Maple Bourbon Sweet Potato Pie
Get more delicious dessert ideas here, and all of our Thanksgiving recipes here!
I hope you love this healthy pumpkin pie recipe! If you make it, be sure to leave a comment & rating below so that I know how you liked it. Enjoy, xoxo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Best Ever Healthy Pumpkin Pie
Ingredients
- 1 pie crust
- For the pumpkin filling:
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar (or organic cane sugar)
- ¼ cup unsweetened almond milk (any milk will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Make pie crust as directed.
- Preheat oven to 350 degrees F.
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
- Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
- Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.
Recipe Notes
Nutrition
This post was originally published on November 2nd, 2018, republished on November 14th, 2023, and republished on November 11th, 2023.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
251 comments
This looks amazing! Im going to make a Gluten free crust and write a review when I do!
Perfect! Enjoy 🙂
This looks amazing! Im going to make a Gluten free crust and write a review when I do!
Perfect! Enjoy 🙂
This looks great. I will try it this weekend. Do you think I can cut back on the maple syrup and sugar a bit with good results?
I love your newsletter and great recipes. Thank you for so many delicious, healthy recipes that I’ve made with excellent results.
I would like to know too. Can I do away with sugar and just use the maple syrup?
Also will it work with flax/chia eggs?
There really isn’t that much sugar in this compared to regular pumpkin pies, and it helps to keep the pumpkin pie true in taste! I would keep as is. So glad you’re finding recipes you love!
This looks great. I will try it this weekend. Do you think I can cut back on the maple syrup and sugar a bit with good results?
I love your newsletter and great recipes. Thank you for so many delicious, healthy recipes that I’ve made with excellent results.
I would like to know too. Can I do away with sugar and just use the maple syrup?
Also will it work with flax/chia eggs?
There really isn’t that much sugar in this compared to regular pumpkin pies, and it helps to keep the pumpkin pie true in taste! I would keep as is. So glad you’re finding recipes you love!
Great looking recipe! My toughest critic is my teenage son who loves pumpkin pie, this recipe should raise the bar …
One question, Is there any value of going a blind bake on the crust?
Thanks again for all you do!
No need to do a blind bake. The pie works as is! Enjoy 🙂
Great looking recipe! My toughest critic is my teenage son who loves pumpkin pie, this recipe should raise the bar …
One question, Is there any value of going a blind bake on the crust?
Thanks again for all you do!
No need to do a blind bake. The pie works as is! Enjoy 🙂
Hi, if I am using a premade crust, do I need to blind bake? I see that you said that it is not necessary in a previous comment, however just want to make sure for any crust, no blind bake needed. thanks!
Hi! No blind bake necessary.
I love pumpkin pie. Out of curiosity, why isn’t sodium included in your nutrition information? It is an ingredient that I have to be very careful with so I look at the sodium content first to see if I need to make any adjustments in the recipe. This one is easy because the only ingredient with sodium is salt.
I do too! I don’t typically calculate sodium in my recipes as it can really vary depending on the brands of products used, etc.
I love pumpkin pie. Out of curiosity, why isn’t sodium included in your nutrition information? It is an ingredient that I have to be very careful with so I look at the sodium content first to see if I need to make any adjustments in the recipe. This one is easy because the only ingredient with sodium is salt.
I do too! I don’t typically calculate sodium in my recipes as it can really vary depending on the brands of products used, etc.
Oh yes, pumpkin pie, how PERFECT! It is always SO hard for me to refrigerate or freeze a pie for several hours to set because I literally just want to gobble into it right after it’s taken out of the oven! This is such a glorious recipe with a beautiful color. Certainly no one can go wrong with pumpkin pie at all!
This one is incredible! Hope you get a chance to try it.
Just made this it was very yummy
So happy to hear that!
Just made this it was very yummy
So happy to hear that!
It was excellent!
Glad you liked it!!
I would like to know too. Can I do away with sugar and just use the maple syrup?
Also will it work with flax/chia eggs?
Love your recipes. I’ve tried many with excellent results. Thanks so much for sharing them
I would like to know too. Can I do away with sugar and just use the maple syrup?
Also will it work with flax/chia eggs?
Love your recipes. I’ve tried many with excellent results. Thanks so much for sharing them
Looks great! Can do away with the sugar and just use the maple syrup?
Also can I use chia/flax eggs instead ?
Love your recipes. I’ve tried many with awesome results. Thanks so much for sharing them
Hi JoAnn! There really isn’t that much sugar in this compared to regular pumpkin pies, and it helps to keep the pumpkin pie true in taste! I would keep as is.
I wouldn’t recommend chia/flax eggs in here as the taste + consistency will be off. You could try an egg replacer like this one: https://amzn.to/2qLiQyR
Looks great! Can do away with the sugar and just use the maple syrup?
Also can I use chia/flax eggs instead ?
Love your recipes. I’ve tried many with awesome results. Thanks so much for sharing them
Hi JoAnn! There really isn’t that much sugar in this compared to regular pumpkin pies, and it helps to keep the pumpkin pie true in taste! I would keep as is.
I wouldn’t recommend chia/flax eggs in here as the taste + consistency will be off. You could try an egg replacer like this one: https://amzn.to/2qLiQyR
Can I freeZe this pie?
made this for Thanksgiving and it was a hit! used to make the Libbys version with pillsbury crust…omg no more. with an emphasis on dairy free and healthier sweets I tried this. made the crust with my new food processor in like 3 mins. love that there is no pre-baking of crust and used jovial flour and pumpkin pie spice. it is 5 star fabulous. looks, taste, texture! thank you. my picky teen loved it. our new pumpkin pie recipe. so good they want another jus for us…no sharing!
So happy to hear that Andrea! I tested this one tons of times to make it perfect for you guys. Glad everyone loved it 🙂
I’m curious…what measurement of pumpkin pie spice did you use as a substitute for the individual spice amounts of the recipe? Thanks!
made it with a home made GF crust and it came out AMAZING!
Love that!!
Would going completely crust-less make this soupy or affect the texture? I have a little pumpkin and an instant pot so I will be making a pie this weekend lol… but I am not a huge fan of crust. Also, I’ll be using ripple milk (almond allergy) so wish me luck 😂👌🏻
Crust-less is perfectly doable! I actually made a crustless version of this pumpkin pie last year and it was SO GOOD.
This sounds amazing! Do you have any suggestions for high altitude baking modifications? Baking in Denver always proves to be a bit tricky
I haven’t tried baking at high altitude, but I think it should be fine as is!
how does this recipe handle egg replacer?
I haven’t tried it with an egg replacer, only as is! Let me know if you give it a try.
I love all your healthy thanksgiving recipes! I am vegan and was wondering if there is any substitutions for the eggs?
I’ve only tested the recipe as is, sorry!
I love pumpkin pie! Would you recommend substituting flaxseed meal and water as a flax egg for a vegan alternative to eggs, or have you tried another option that is better? Thanks so much Monique!
P.S. LOVED your podcast episode on Healthier Together!
I haven’t tried using an egg replace here, so I’m not sure! Let me know if you do try it 🙂 and so happy you liked the podcast!
Love your pumpkin recipe! Was so easy and so delicious! Going to make it for Thanksgiving. Thank you for sharing and posting.
Elena.
Amazing! I hope everyone loves it 🙂
This recipe is so good! I used a store-bought pie crust, cane sugar and about 1.5 tsp of pumpkin pie spice plus 1 tsp of cinnamon. Everything came out perfectly, and it tastes just like like a traditional pumpkin pie. Thanks Monique!
Perfect! I’m so glad you loved it 🙂
We made this last week and loved it! If I make it the night before and keep in the fridge will it be just as good the next day?
The best pumpkin pie I’ve ever made! I did use 1 tablespoon pumpkin pie spice Instead because I need to use what I have and it came out delicious. Also used the pie crust recipe and it was flaky almost as if I used pastry flour. This is keeper!
Perfect! My absolute favorite, too 🙂
The pumpkin pie recipe was incredible. I used Agave syrup instead of coconut sugar and made a cookie crust with coconut oil and low calorie Maria Fontaneda cookies. Thanks so much.
Glad those swaps worked out well! Perfect dessert.
This is soooo good. Thank you for the recipe.
Absolutely! Glad you enjoyed.
I like how few ingredients this uses! It’s not very sweet and that’s the way it should be!
So easy and delish!
I just made this, and it tasted amazing! I would slightly increase the pumpkin spice ingredients to give it more flavor, but overall it was very tasty.
Glad you loved it! And feel free to add more spice if you’d like 🙂
Looks great! How does this differ from your recipe with the chocolate graham crust? Looks to be the same besides one extra egg here.
Looks delicious, will try this this weekend. Question: do you pre-bake the pie shell before adding the pumpkin filling?
Hi Monique! No need to pre-bake the pie crust 🙂
I used 2 cups of baked butternut squash, 1/2 c organic cream, 1/2 c organic sugar, homemade crust made w/ butter and spelt flour, Turned out delicious. Thanks!
Sounds delicious! Glad you enjoyed 🙂
Absolutely delicious! Made this for Thanksgiving yesterday and it was such a hit! I subbed brown sugar for coconut sugar and I used cashew milk as my nut based milk. The pie crust I used was from Cup 4 Cup. Seriously amazing, saving this for next year 🙂
Amazing recipe !!! It tastes just like the one I love from the store, but isn’t overpowered by sweetness. I can tell it’s quite healthy by looking at the ingredients. I’ll never buy pumpkin pie again
So happy you loved it!
I was looking for a recipe that didn’t use sweetened condensed milk, and was happy to find this one. This pumpkin pie is so good, the perfect amount of sweet!
You came to the right place 🙂 so glad you enjoyed!
Clear and easy to follow recipe for pumpkin pie! I loved this recipe as it didn’t require condensed milk or heavy cream! Super delicious pumpkin pie that I will be making over and over again!
Absolutely! Glad you loved it 🙂
i didn’t have almond milk so I substituted full fat organic coconut milk. Might even make it creamier. There is no residual coconut flavor at all in case that’s a concern. Your recipes rock!!
Perfect! That sounds great 🙂
I made this two days ago and it is was the BEST pumpkin pie I have ever made and EVER tasted.. It was light and mousse like, like a soufflé, almost.
WOW.. .SUPER DESLISH.. This will be my go to.. Thanks.
Amazing! So glad you enjoyed 🙂
I tried this recipe without making any modifications as it was my first time making pumpkin pie. I chose this version, because I didn’t want to use condensed milk and I also wanted to make it less sweet than store bought pie. After having made it, I thought this version was a tad sweeter than I would have preferred. It’s a good recipe, but next time I think I’ll forgo the ginger powder and the maple syrup all together. I like ginger, but I didn’t like the flavor in pumpkin pie. The maple syrup added a nice flavor, but it made the pie too sweet. Overall, not bad. What I loved is the video with the step by step process. I didn’t know pumpkin pie was this easy to make. Thanks!
I’ve never found this one to be overly sweet but everyone’s sweetness preferences are a bit different! I’m glad the instructions were helpful 🙂
I made this as a crustless pumpkin pie after watching the video on Facebook.. The pumpkin flavor is amazing and not overly sweet. I can’t wait to make it many more times!!
Perfect! Love it 🙂
I made this for halloween this weekend! I ended up making mini pumpkin pies. I used this recipe for the filling and crust, I made 2 crusts and 1 set of filling. I cut rolled/cut the crusts, placed them into 2 muffin tins (24 mini pies with a little leftover), and filled each tin with about 2 Tbls of filling. Baked about 22 minutes at 400 degrees, Topped with homemade whipped cream. They turned out great, everyone loved them! I hadn’t made a “healthy” version of pumpkin pie before and wasn’t sure if it would taste the same without evaporated milk, but the filling was so good and the texture was the same! Definitely would do it again! Thanks for another great recipe!!
Love that idea! They sound amazing!
Delicious and perfectly lightly sweetened! This really encourages me to make leftover pumpkin pie for breakfast a real thing.
Absolutely! Always a fan 🙂
Hi this looks so good, but i was just wondering is their a reason for it being half maple syrup and half regular sugar? Is there any way I could use all maple syrup? It looks so good and I cant wait to make it for thanksgiving!
Yes, I think you could use all maple syrup. I like the consistency with both 🙂 and you can use coconut sugar in this recipe.
I tried it without the crust and it turned out great but
I would like to try it again without as much maple syrup. Is there another alternative for the syrup?
You could reduce by a few tablespoons!
this sounds amazing! my only question before i dive in is related to the overall volume of filling. often pumpkin pie has 3/4 cup milk + 3/4 cup heavy cream, or some similar configuration, and this says just the 1/4 cup milk (and also less sugar overall, which is great) — does the overall pie bake up as full as a traditional pie or does it come out slightly emptier/shallower? thanks for the recipe!
Hi! It bakes up just like a traditional pumpkin pie and fits right in the homemade crust I list. Check out the video to see what it looks like in real life!
SO DELICIOUS!! Turned out wonderful.
I’m so glad! 🙂
This was great, thank you! Half the amount of sweetener as the recipe on the can, but still tasted just as good!
Absolutely! Glad you enjoyed 🙂
Is the nutrition information listed above for the pie as a whole (filling AND crust) or just the filling?
Hi! It’s for the pie as a whole (crust & filling).
Just for clarification purposes, do I need to bake my pie crust at all before I put the filling in?
Nope!
My favorite pumpkin pie recipe. You can’t even tell it’s dairy free or lower sugar!
So happy to hear that!
Question 1: I just finished reading the instructions and I was curious I happen to be one of the very few people in the world that really likes the sweetness of a traditional Libby’s pumpkin pie I just can’t have everything that’s in that anymore because of autoimmune . So I really appreciate this version. Is there anyway that you could give me the amount needed if I were to use traditional pumpkin pie spice? Most people like to make it with every single spice so they can add their own amount and don’t like pumpkin pie spice as much so I can never find the ratio correctly. Is there anyway you can tell me what I would use if I did pumpkin pie spice? That’s what I like. I also don’t want it to be overly sweet but if I use everything as is but sub spice with pumpkin pie spice will I want to lessen the amount of maple syrup or would it still be okay?
Question 2: I used coconut sugar for the first time in a chocolate cake and there’s these weird translucent crystals in my cake that you don’t see until you eat. They don’t really taste bad but it’s a texture thing. When you pick them out and squish they do squish. Is that the unmelted granules of coconut sugar? How do I avoid that happening? If that is unmelted coconut sugar, how do I get them to melt? Does that happen in this where it comes out tasting sandy? Or is it fine?
Last question I promise 😊: if I use a 9 inch glass pie pan without crust I’ve seen comments that it’s dense and had to double recipe. Will this happen or will it actually rise enough? Or should I double the recipe to fill up enough? I apologize for the questions this just looks so good and I want to do it justice. Thanks for your answers.
Hi, Lara! You can use 1 tbsp. pumpkin pie spice. I haven’t tried to reduce the maple syrup, so not sure if it would affect the texture. I haven’t found any grainy texture from the coconut sugar (I use this brand) but if you’re worried, feel free to use granulated cane sugar. And I haven’t had that issue with it rising or being dense! I’d worry that doubling the recipe would be way too much filling.
Delicious!! All the flavors there! Added whip cream and made it w no crust. A great, almost guilt free dessert. Would make double the recipe though. Went by fast and doesn’t rise.
Love it! So delicious 🙂
Best pumpkin pie recipe I’ve found! I actually forgot the milk, and it was still perfect. Will be making again.
I’m glad it still worked out well!
Any thoughts about subbing date syrup for all sweetener? Thanks!
I made this recipe for thanksgiving and I’ll be honest, I was a little nervous it would taste like a “healthy dessert” and not match up to the real thing. However this turned out to be the best pumpkin pie I’ve ever made. The texture of this pie is much better than recipes with sweetened condensed milk. The sweetness level is also improved over traditional recipes. I will be bookmarking this recipe and using it for years to come. Thank you for sharing!
I’m so glad you gave it a try! Truly my favorite 🙂
BEST PUMPKIN PIE. Love the nourishing ingredients and that it was able to replace, “grandma’s OG pumpkin pie” this year. Truly grateful for all of your recipes.
So happy to hear that, Cassie!
I made this pie yesterday. Soooooooo delicious. I love it. Thank you!!!!!
Question: Is the nutrition count with crust as I think it is?
Thanks again for this yummy, yummy, healthy, EASY pie!!!!!
So glad you loved it! And yes, the crust is included 🙂
Sooo good! I made this for thanksgiving and it’s definitely the best pumpkin pie recipe I’ve made. I was short on maple syrup by 1-2 tablespoons, but I didn’t miss it one bit. This will be my go-to for future thanksgivings!
Amazing! So happy to hear that 🙂
That’s funny, yes, I know what Baker’s Square is. I worked there for years.
Small world! 🙂
This pie is so delish I didn’t even put whipped cream on top. The one thing I would do differently is to cook it for just a few more minutes (I did 50 in a gas oven, but it was still excellent).
Perfect! So glad you liked it!
I love this pie. i’ve made it several times and it’s always perfect. This year I made it using AK’s all butter pie dough recipe (another 5 star recipe). Honestly AK is my go to for looking up recipes and inspiration for what to cook and bake. Your recipes are no fail, wholesome and delicious.
Love that! So glad you’re finding recipes here that you love 🙂
This pie was amazing!! I will for sure be making this again. I made the suggested crust recipe. It was super flakey and delicious.
Perfect! Love that 🙂
So good!! I’ve made this for two Thanksgivings now- this is a great balance of spice and pumpkin! I usually double pumpkin pie spices in recipes (can’t handle a bland pumpkin pie) but the recipe as written is really great. Last year I made this with my cousin and we doubled the spices…and the pie was so dark that we still joke about it. Thankfully that year for the rest of the fam there was a “dairy full” option and this was the “dairy free” pie just for the two of us. Definitely remembered when I made it for my husband and I this year! Just do what Monique says and it’ll turn out great!
Love it! A must for the holidays.
I used 4 pullet eggs due to their size. But this was a wonderful recipe! Thank you
I’m glad that worked out well! 🙂
This has become my go-to pumpkin pie. I love that it uses natural sweeteners without the condensed milk that you find in usual pumpkin pie recipes. I also like the combination of spices used in the recipe (though I might throw in some cardamom from time to time too). Definitely recommend making.
Love it! So glad it’s a favorite 🙂
Delicious! Didn’t get to make it for the holidays, but, I made it last night. I couldn’t wait for it to cool, so tried it warm – very good – and better today when it’s cold. A little heavier texture than other pumpkin pies, but great flavor. I like to use a press-in piecrust made of 3/4 cup w.w. pastry, or spelt, flour, 1 cup old-fashioned oats, a handful of chopped walnuts, a dash of salt, and enough apple juice (very little) to get right consistency. Oil pan, or use cooking spray. Top with non-dairy whipped topping. Thank you for the recipe!
Perfect! Glad you enjoyed!
I was hesitant to make this pumpkin pie for Thanksgiving, as I have a traditional pumpkin pie I made every year that is a huge hit. Although I did not use the crust from this recipe (I prefer a thick graham cracker crust), I did use the filling and NO ONE was the wiser. I love that is a healthier version of the fully-leaded version. Will definitely make again for the next Thanksgiving!
So glad you gave this one a try! Such a fun holiday dessert.
I modified the recipe by using maple extract instead of sugar and my crust is toasted almond flour with cinnamon for a bottom crust only-delicious!
So glad those worked out well and that you’re loving this one!
I know Baker’s Square!!
This Pumpkin Pie is probably the best one I’ve ever had. I made it last year for Thanksgiving and everyone loved it! It really doesn’t taste too “healthy” at all but I love that it’s way healthier and more delicious than any store bought AND any other recipe I’ve had. I can’t wait to make it again this season!!
Yay! I’m so happy you guys all loved it. Excited for you to try it again this year 🙂
This pie was delicious! I was so happy to offer my family a healthier option. Everyone loved it. Thank you!
I love this recipe! My husband has T1 diabetes so finding dessert recipes that aren’t packed super high with sugar and carbs is challenging. Using another low-carb crust recipe, I am able to make the pie filling this recipe calls for and just cut the coconut sugar and maple sugar in half. It seriously still tastes incredible! And it feels so good to be able to make a fall favorite of my husbands that he can feel confident in eating. I’m a big fan of many of your recipes but this is an extra special one!
Aw that is so nice to hear, Brenna! So glad that this one works for him and that you guys love it 🙂
Would your brown sugar oat crust work with this recipe? I’m looking for a dairy free crust option (no butter). This looks delicious!
Possibly! I haven’t tried it so not exactly sure how it would turn out.
Can you please update your nutrition to include how much sodium.
foods sound delious ,
Well, you did it. Gave me a pumpkin pie I have no regrets making anytime outside of thanksgiving or Christmas and knowing I’m not breaking the sugar bank with a slice at the end of the evening. Not to mention, my husband (who “”doesn’t like pumpkin pie”) ate it and loved it. And my four year old devoured it. This is a winner and SO easy to make it’s ridiculous. Thanks for a show stopper pie. 🙏🏼
Oh YAY!! Umm yes can we make pumpkin pie a non-holiday thing, please? Thrilled to hear you guys loved it!
Just made this today and it was very good! So simple but excellent flavor. Will definitely make again, thank you!
Awesome! Happy you enjoyed it, Maggie 🙂
So good ! Not too sweet and so comforting on a cosy evening. For spices I used what I had in my kitchen: nutmeg and a tone of cinnamon and it worked perfectly. I will cook it many times more !! Thank you for the recipe <3
Yay!! So happy you tried and loved it, Cynthia 🙂
Just stumbled upon this recipe around Halloween and made it and plan on making it for Thanksgiving! My nephew loves pumpkin pie but cannot have tree nuts or coconuts. Can I sub evaporated milk? Also, my first version was a little liquidy–should I cook for longer or add any eggs? Last question! –Can this be frozen and defrosted for Thanksgiving?
Oops..posted on the wrong recipe blog–
Haha no problem!
I’m surprised I’m the first comment! I’ve always made this pie with condensed milk but since I don’t have it in the house I figured I’d try an alternative and stumbled across this recipe. And just wow, it’s so tasty!! I luckily had all the ingredients to make it. I definitely will use this recipe going forward. Thank you for posting!
Can I use regular sugar? And oat milk?
Sorry for the delay! I haven’t tried either but possibly. Let me know if you do 🙂
I made this today and it came out perfect! I can’t have dairy and this recipe was perfect for me. The pie is delicious 😋 thank you for sharing this recipe!
My absolute favorite pumpkin pie recipe! It’s phenomenal and doesn’t like when it claims to be the best ever.
Trying out the recipe…I’ve watched the video and read through the recipe and notes, no where is the baking temperature mentioned.
It’s in Step 2 in the recipe! At the top of the post under the photo, tap “jump to recipe” to get to the full recipe.
This really is the best ever pumpkin pie recipe!! I loved it, it was easy and knowing it had better ingredients makes me happy! Thank you!
BEST PUMPKIN PIE EVER. Pumpkin pie is my favorite and this beats them all. You cannot even tell it’s “healthy.” Proof: My husband ate 2 slices and loved it. Very simple to make and delicious.
Delicious pumpkin pie that you don’t feel guilty about eating. So much flavor and everyone loved it. I used a graham cracker crust instead to save time. I will definitely make this again.
Amazing! A Thanksgiving Staple in our house!
I made this exactly as written and the pie was not jiggly when done but it never truly set—a knife inserted would not come out clean. My oven works great. It made the Graham cracker crust (which I pre-baked to the maximum degree) totally wet and soggy. Ot came out more like a light and fluffy pudding. Use less sugar if you want a healthy pumpkin pie recipe and it will be fine, but I don’t recommend this recipe. .
Hmmm it sounds like something went wrong because I’ve made this pie many times (as have many readers) and that has never happened to me. Sorry to hear that!
I don’t do much cooking/baking but i’ve made this pie at least 4 times in the last few weeks! It’s so good, i’m obsessed! I use sugar free pancake syrup in place of maple and use a frozen df/gf pie crust from Trader Joe’s.
Everyone who has tried it loves it too. This is hands down the best pumpkin pie! Thank you for posting the recipe and Happy Holidays:)
Omg amazing!! I’m so happy you love this one so much, Carissa–thanks for leaving a review!
Hi Monique, I made this recipe and it was not enough filling for 9′ deep dish crust I added 1/4 cup additional almond milk and cooked 10 minutes longer and it was very nice Thanks for a great recipe.
Thanks for letting me know! This recipe is for a standard pie pan. Happy you enjoyed it!
Excellent recipe and so easy to make. I used honey instead of maple syrup. Will definitely make again. Thank you!
Thank you! I’m so glad you loved it!
No need to par bake the crust? Thank you!
Nope, I don’t do that for this recipe!
I always wanted to try healthy pumpkin pie and I bought pumpkin pie spice. How much would I use to replace the other spices?
You can do 1 tablespoon of pumpkin pie spice!
Can you omit the coconut sugar? Or granluated type sugar?
Can I use homemade pumpkin puree and a graham cracker pie crust?
Absolutely!
A nice recipe, however you extol the virtues of it being Dairy-Free but your pastry recipe you link it to has butter in! I’ve found a different pastry recipe (especially as I can’t find butter-free pre-roll). Hazards of being lactose-intolerant i suppose …
Can I just use pumpkin spice and if I do how much do I use
Can I substitute raw sugar for cane sugar? How about rice milk substitute?
Thank you!
Made this crustless to test out the filling for Thanksgiving. Very good! The texture is a little less rich than traditional pumpkin pie but flavors are good and I feel much lighter eating it. I didn’t have allspice so I subbed a pinch of ground cloves. Would recommend doubling it if making it crustless again, it was pretty thin in a 9inch pie pan.
If I only have pumpkin pie spice, how much would you recommend I use?
I would start with 2tsp you might need to add another 1/2-1tsp but I am not sure, you don’t want it to be overpowering but its needed in this recipe.
Can you substitute sugar for stevia/truvia?
I haven’t tested this recipe with stevia/truvia, it might change the flavor a bit and you’ll want to make sure they aren’t in liquid form.
Hey thanks for making a very reliable recipe- I replaced the egg with just egg to veganize it and the texture was amazing. Thanks for making this so simple! And delicious!!
Absolutely! So glad you are enjoying this recipe ❤️
This pie turned out delicious!
I bake this pie with my fave sourdough discard crust to rave reviews each time. Lightly sweet, spices just right. I’m still using up frozen pumpkin purée from my Halloween pumpkins! I pass this recipe on!
I would like to use pumpkin pie spice cause I don’t have all these spices and if I bought them I woud not likely use them again. Could you please tell me how much to use? I’m glad I found your site you have so many recipes that will try.
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Best pie! I am sensitive to foods high in sugar and this sits well with me. Naturally sweetened. I make it year round now.
YUM! So glad you are loving this recipe ❤️
Fabulous!! I love that I didn’t have to add any thickener to this pie and it came out perfect. I did add a little cloves since I really like that in pumpkin pies too.
YUM! sounds delicious, glad you are loving this pie!
Can you use 1/2 cup sugar substitute instead of cane sugar and syrup?
Hi Hayley – I am not sure, I haven’t tried it, but for the best consistency, I wouldn’t suggest changing that part of the recipe.
Delicious! My son requested pumpkin pie, so I searched for a healthy recipe. The only sweetener he can have is Manuka honey. I swapped it for the maple syrup and added a tablespoon of Manuka honey for the coconut sugar, and it turned out perfectly. He loved it.
YUM! I am so glad this pie came out perfectly for you!
Can I replace the sugar with unsweetened apple sauce? If so, how much would you recommend? Thanks!
No I don’t recommend subbing applesauce for sugar.
Made this last night and it was delicious. I think this recipe tastes better than regular pumpkin pies I’ve made in the past and it’s a better for you option. I will be making this for the family for Thanksgiving this year.
Ah I am so glad this turned out great for you! Can’t wait for you to receive rave reviews this Thanksgiving!
Made as listed without crust, I’m GF and spouse not a big fan of pumpkin pie. Absolutely delicious, served with whipped cream. He thought so to! Baked about 45 minutes (in Denver CO) and could back down to 35 or so. Would decrease sugar a tad for us. Will try the paleo pumpkin bars next as have remainder of 29 oz can to use up. Thanks for often listing alternatives and options to your recipes.
Ahh this is amazing! Glad you loved this recipe and it turned out amazing for you 🧡
Hello,
Anyway to make egg free? Applesauce? Tks
Hi – I don’t think this will work with an egg substitute.
I am going to use homemade pumpkin pie puree. How much is 15oz in cups or grams?
You could use 2 cups, 15 oz is just shy of 2 cups. If you have a scale you could weigh out 15 oz as well.
I made this once (downsizing because I had a partial can of pumpkin) and it made a believer out of me! I don’t really like most pumpkin pies, they taste bland and watery. Not this one! I loved it!
My question is this: have you tried doubling the recipe or more? Does it do fine doubled or tripled? I wanted to make one with and one without crust, then I read your whole post and see that is what you suggest too!
Thanks very much! Happy holidays
Amazing! I am SO glad you loved this recipe, Flick! You can totally double or triple it, JUST make sure you are double or tripling ALL the ingredients. Glad you are enjoying this pie!
Thanks! Glad to know upsizing works in this recipe. I’ll probably write out the ingredients separately and do math before to make sure it’s all doubled! 😂
This isn’t sugar free at all! It has maple syrup, coconut sugar or organic cane sugar. Those are sugars!!!!
Hi Linda – No where in this recipe does it say it is sugar free – it is refined sugar free… we only sure maple syrup and coconut sugar.
Would you be able to leave out the sugar entirely or would it not bake correctly? If you did leave out the sugar would you want to increase the maple syrup?
I don’t recommend making any changes to this recipe for best results.
How deep a pie dish do you use for this?
I’d like to try baking this a store-bought “pumpkin pie spice nut crust” made with walnuts and pecans. In my experience with store-bought crusts, the shallow dish means there is lots of filling left over. The 9-inch crust is 1-inch deep (possibly 1 1/4).
I read that a 1 1/4 inch deep dish holds 4 cups of filling, although that would be to the brim and would not account for the pie crust taking up space….Based on the Pyrex container in which I am currently storing the filling, there is about 3 7/8 cups of filling. So I think there would not be too much left over?
Depending on how much would be left over, I will make a) make a crust instead, or b) use two little glass dishes I have as ramekins for the remaining filling.
Suggestions?
Hi Tiffany – This recipe is for a standard pie dish. I have tested this in both pre-made and homemade pie crusts and haven’t experienced having any left over.
This is my go-to pumpkin pie recipe, for Thanksgiving or any gathering. It’s SO good!! And healthy!
WOO! SO glad you’re loving this recipe, Bridget 🧡
Possibly a strange question – do you think I could use your filling recipe to make pumpkin pudding? (I’d just put the filling into pudding cups.) I really like your emphasis on lower sugar recipes and I can’t find a pumpkin pudding recipe that doesn’t have a lot more sugar. If you have time to answer this, I’d really appreciate it!
I am not sure that would work because this recipe calls for raw eggs which you wouldn’t want to consume. Wish I could be more help!
Perfect in every way! I used roasted cinnamon and cut it back 1/4 tsp and put in 1/4 tsp of cloves since I like cloves and instead of nutmeg I used pumpkin pie spice. I used one half a vanilla bean and vanilla unsweetened almond milk as that is what I had. Just perfect. Thanks so much.
Yay! I am so glad this turned out great for you!
Forgot to add that I used 1/2 Truvia Cane Sugar blend and 1/2 Organic Cane Sugar for the required sugar. It was very good. The first one I made with just the Truvia blend and it did have that little bit of aftertaste Stevia is known to have. The half and half mixture did not have the Stevia aftertaste 👍
Thank you again for a great recipe!😊
Thanks for sharing! So glad it came out great 🙂
Absolutely beautiful and creamy.
It would be GREAT if you put a “Jump to recipe” button on this! If you do have one it does not appear on iPads.
Hi! We do have a “Jump to recipe” button right below the first image in the post. I’ll look into why it might not be appearing on iPads.
I made this recipe as a healthier alternative to a traditional pumpkin pie for our holiday get together, and I was surprised it tasted as good as it did. The flavor and sweetness-level is mild and everyone who had a piece said it was delicious!
Amazing! Glad you gave this one a try!
I’m allergic to a milk protein, casein. This is THE best milk free pumpkin pie! I use smaller pie pans and make 2 pies with this recipe.
So glad you found this recipe! Perfect dairy free version 🙂
Hubby & I have gone off refined sugar recently. This was the first dessert recipe I’ve tried using healthier options & I would not hesitate serving this to my friends who still eat refined sugar. Very delicious & satisfying. The only modifications I made was to throw everything in my food processor (since I had just pureed my sugar pumpkin in it), I didn’t have allspice, so used cardamom & clove, and I used a homemade pecan pie crust. This is my new go to pumpkin pie!! Thank you for sharing this delicious recipe!!
Amazing! So glad you loved it!
Soo delicious!!! I accidentally left the milk out and it was still great lol! I also used a combination of stevia and coconut sugar bc I didn’t have any maple syrup on hand. I really love ambitious kitchen recipes, they are my favorite! ❤️
I’m glad it still turned out! Happy to hear that you’re finding recipes here that you love 🙂
Made the whole thing from scratch following your recipe and it was delicious. However the crust edges on some spots folded over and sunk in the filling. How can I improve this for next time? Bigger crust? Thicker? Will be making it again and again for like every holiday 🤩
So strange! Did you pinch the edges of the pie crust like the photos? It should stay still while baking!
Hi! I was wondering if you have a gluten free pie crust recipe that you’d recommend to go with this amazing sounding pumpkin pie? Thanks!
Hi! I haven’t yet tested a gluten free pie crust, but will certainly add it to my list for recipe testing down the road 🙂 I have made this pie “crustless” before and it’s still delicious!
Made this for the first time and it is fantastic! It’s my new go to for pumpkin pie.
So happy to hear that!