Amazingly rich, creamy, and easy-to-make Healthy Homemade Pumpkin Pie is the ultimate guilt-free Thanksgiving dessert. Tell me this doesn’t taste just as good as the classic!
Easy Homemade Pumpkin Pie
Hey, hey! Happy Thanksgiving, y’all! Who’s ready to gobble-gobble? Even if your stretchy pants are at the ready, I’m here to say that you can indulge in pumpkin pie totally guilt-free this Thanksgiving. Yes, you read that right. This is a healthier, lighter version of your classic homemade pumpkin pie that’s just as rich and creamy, just as easy-to-make, and so, so good.
Honestly, I always start Thanksgiving Day with the best intentions: cashmere, jeans, even a belt (I know, right?). But about the time that turkey makes an appearance, it’s game-over. Back to sweats in time to fit in an extra helping of my Spinach and Artichoke Dip Crock Pot Mashed Potatoes (ie The Best Mashed Potatoes on Earth) before dessert. Bring on the gravy, and may the forks be with me!
They say feeling gratitude and not expressing it is like wrapping a present and not giving it. In the spirit of Thanksgiving, I want to take a moment to express how very grateful I am, in my heart of hearts, for everyone’s continued support. You are all a very special blessing to me, and may love, joy and happiness find you all, this Thanksgiving and always. I would bring you all a piece of this pie if I could! Alas, the next best option is to make it yourself, and I promise you, it is SO easy to do.
What Makes this Recipe the BEST?
Where to begin?! I’ve been making this version of a healthier homemade pumpkin pie for years, and even I can’t get over how creamy it is and how close it tastes to the classic. Sounds too good to be true, huh? Yet with just a few small tweaks to the ingredients, you too can achieve low calorie pumpkin pie greatness! In fact, this “skinnier” version is 110 calories less per serving than your traditional pumpkin pie.
Moreover, what makes this recipe the absolute best is that it couldn’t possibly be any easier to make. Whether you have hours or days until serving, it’s just three steps and a handful of ingredients.
Procrastinators, unite! Maybe tomorrow. In any case, if you’re like me and save your (ahem) best work for the very last minute, this healthy pumpkin pie recipe is for YOU.
What You’ll Need
My key to a healthy pumpkin pie recipe is using natural, sugar-free and low-cal alternatives where possible. Don’t worry – I didn’t alter too much. Believe it or not, this tastes just like a good ol’ classic Pumpkin Pie, but with fewer calories. Here’s what you’ll need for a successful, yet lighter pie:
- Reduced-fat Pie Crust: I shamelessly follow the path of least resistance to the low-fat pie dough in the refrigerated aisle of my local supermarket. However, if making from scratch is more up your alley (aisle?), I do have a never-fail, quick and easy Pie Crust Recipe.
- Pumpkin Puree: Make sure it’s the real, pure deal (all-natural) and not pumpkin pie filling.
- Low-fat Evaporated Milk: Cuts the sugar, not the consistency!
- Honey: My sugar substitute for a healthier, lighter pie that’s naturally sweetened.
- Eggs: To make sure your pumpkin pie sets with the perfect texture.
- Spices: Pumpkin Pie Spice, along with Ground Cinnamon, Ginger, and Nutmeg for the best autumn flavors. Just listing these gets me in the Thanksgiving mood!
- Cornstarch: A smidgen to thicken the pie filling.
- Salt: A pinch to balance the sweetness.
- Light Whipped Cream: For serving.
How to Make Pumpkin Pie from Scratch
There’s a reason this pumpkin pie makes more than one appearance at my table between Thanksgiving and Christmas every year (as if I need an excuse to have more pumpkin in my life, seriously). Above all, it’s SO unbelievably quick and easy to make from scratch! Didn’t believe me when I said there are only 3 steps? Feast your eyes:
First, while your oven is preheating, roll out your pie crust into a pie plate and set aside.
Next, combine all the ingredients for the filling in a mixing bowl: pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt, and spices. Beat or whisk, whisk, whisk until smooth.
Finally, pour the filling into the pie crust and place the whole thing on a baking sheet. Bake until a knife inserted in the center comes out clean.
That. Is. It! You’ll need to let your pie cool completely (about 2 hours) before serving. Once it’s ready, top with light whipped cream and a sprinkle of nutmeg. Voilà!
Tips for Success
The beauty of this recipe is in its simplicity. Nonetheless, you can test out these additional tips to suit your baking needs:
- Go dairy-free: Swap out the evaporated milk for a dairy alternative like unsweetened almond or oat milk. The cornstarch should help to set your pie up.
- Make sure your filling is clump-free: No mixer mandatory for this recipe; still, be sure to give your pie filling an extra good whisk to break up any lumps.
- Keep an eye on the crusts while baking: Cover the edges with foil if you notice they’re getting too brown.
- Top it with ice cream: This healthy pumpkin pie pairs perfectly with low-fat vanilla ice cream or frozen yogurt.
How to Store Pumpkin Pie
While you’re making one pumpkin pie, why not make 5? Kidding. Maybe. To store your pie(s) once they are completely cooled, wrap the whole thing tightly or store the slices in an air-tight container to refrigerate for up to 4 days. No reheating required!
Can I Freeze This?
You sure can. Wrap your pumpkin pie well or store it in a freezer-friendly container, and freeze for up to 1 month. Just be sure to let your pie thaw overnight in the fridge before serving.
More Thanksgiving Dessert Ideas
If you’re as pumpkin-obsessed as I am, one pumpkin dessert is never enough! Here are more recipes to try out:
You can also check out these recipes for more healthy Thanksgiving dessert ideas:
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Healthy Homemade Pumpkin Pie
- 1 (9-inch) frozen, reduced-fat pie crust, thawed
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- 1 cup low-fat evaporated milk
- 1/2- cup honey
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- light whipped cream and sprinkle of nutmeg , for garnish
- Preheat oven to 350F.
- Set pie crust in a 9-inch pie plate and set aside.
- In your mixer’s bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt and spices.
- Set your mixer on medium-low speed and beat until well combined and thoroughly smooth.
- Pour the pumpkin mixture into the previously prepared pie crust.
- Place the pie plate on a baking sheet.
- Bake pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
- Remove from oven and cool on wire rack for 2 hours, or until completely cooled.
- Garnish with light whipped cream and sprinkle of nutmeg.
- Serve immediately or refrigerate.