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Healthy pumpkin pie recipe with creamy pumpkin filling and lower sugar crust on rustic wooden table during fall season

Healthy Pumpkin Pie Recipe

This healthy pumpkin pie recipe is creamy, lower in sugar, and packed with cozy fall flavor. Made with pumpkin puree, Greek yogurt, warm spices, and simple ingredients for a lighter holiday dessert everyone will love.
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Prep Time 15 minutes
Cook Time 50 minutes
4 hours
Total Time 5 hours 5 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can pumpkin puree 15-ounce can not pumpkin pie filling
  • 2 large eggs Room temperature
  • 3/4 cup unsweetened almond milk Or milk of choice
  • 1/3 cup maple syrup Or honey
  • 1/4 cup plain Greek yogurt Adds creaminess
  • 1 teaspoon vanilla extract Pure vanilla preferred
  • 1 teaspoon cinnamon Ground
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg Ground
  • 1 pinch salt Balances flavor
  • 1 prepared pie crust Whole wheat almond flour, or gluten-free

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instruction 1
  1. Preheat your oven to 350°F. Place the prepared pie crust into a 9-inch pie dish and set aside.
Tip
  1. Using a room-temperature crust helps prevent cracking during baking.
Instruction 2
  1. In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, Greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, nutmeg, and salt until silky smooth.
Tip
  1. Avoid overmixing the filling. Too much air can cause cracks in the finished pie.
Instruction 3
  1. Carefully pour the pumpkin filling into the prepared pie crust. Gently tap the pie dish on the counter to release any air bubbles.
Tip
  1. Pour slowly for a smoother, more even filling texture.
Instruction 4
  1. Bake for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.
Tip
  1. Do not overbake. The pie continues setting as it cools.
Instruction 5
  1. Allow the pie to cool completely at room temperature for about 2 hours. Refrigerate for at least 4 hours before slicing and serving.
Tip
  1. Chilling overnight gives the pie an even creamier texture and richer flavor.

Notes

  • Use pure pumpkin puree, not sweetened pumpkin pie filling.
  • For a dairy-free version, replace Greek yogurt with coconut yogurt.
  • To make this recipe gluten-free, use an almond flour or gluten-free crust.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This pie tastes even better chilled overnight.