This post may contain affiliate links. Please read our disclosure policy.
This pumpkin pie is unbelievably rich, creamy, and easy to make – perfect for Thanksgiving. Made from scratch with simple ingredients and naturally sweetened with honey, this pumpkin pie will definitely impress.
Hey, hey! Who’s ready to dive into the holiday season? I’ve already made pumpkin bread, and the pumpkin muffins are in the freezer. Today, I’m sharing a pumpkin pie recipe that’s rich, creamy, and super simple to whip up.
Why You’ll Love This Pumpkin Pie Recipe
- Easy to make. No fancy steps, no stress. Just mix everything together, pour it in the crust, and bake. All you need are three steps and a handful of ingredients.
- Still rich and creamy. Even with a few lighter swaps, the filling turns out smooth, silky, and full of classic pumpkin pie flavor.
- Naturally sweetened. A touch of honey gives it just the right amount of sweetness without making it overly heavy.
- All the cozy vibes. Warm cinnamon, nutmeg, and pumpkin spice in every bite!
What You’ll Need
You can easily find everything you need at the grocery store, and believe it or not, this tastes just like a classic pumpkin pie. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
- 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, 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: You can also use pure maple syrup or agave. Some readers have used coconut sugar and loved it.
- Eggs: To make sure your pumpkin pie sets with the perfect texture.
- Spices: Pumpkin spice, along with ground cinnamon, ginger, and nutmeg for the best autumn flavors. Just listing these gets me in the mood for Thanksgiving day!
- Cornstarch: A smidgen to thicken the pie filling.
- Salt: A pinch to balance the sweetness.
- Light Whipped Cream: For serving.
Tips & Variation Ideas
- 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.
- Pie crust options: You can easily make this pumpkin pie without a crust. Just pour the filling into a greased pie pan and bake as usual. It’s a great option if you prefer a crustless pie or want a quicker, no-fuss version. If you need a gluten free dessert, you can pick up a gluten-free pie crust from the grocery store if that’s your preference.
- Make it ahead: You can make the filling ahead of time! Just mix the pumpkin pie filling, store it in an airtight container, and keep it in the refrigerator for up to 4-5 days. When you’re ready, simply pour it into your pie crust and bake. It’s a perfect time-saver for Thanksgiving prep!
- Top it with ice cream: This pumpkin pie pairs perfectly with low-fat vanilla ice cream or frozen yogurt.
How to Store
- Fridge: Allow your pie to cool completely, then tightly wrap the entire thing with plastic wrap, followed by a layer of aluminum foil. Alternatively, you can store individual slices in an airtight container. Refrigerate for 3-4 days, and enjoy it straight from the fridge – no reheating needed!
- Can I freeze it? You sure can. Wrap the pumpkin pie tightly or store it in a freezer-safe container, and freeze for up to 1 month. When you’re ready to serve, simply let it thaw in the refrigerator overnight for the best texture and flavor.
More Thanksgiving Dessert Ideas
Pin this now to find it later
Pin It
Pumpkin Pie Recipe
This easy pumpkin recipe is perfect for a Thanksgiving dessert! A rich and creamy pumpkin pie that's a lighter take on the classic finished off with a dollop of whipped cream.
Ingredients
- 1 (9-inch) frozen, reduced-fat pie crust, thawed
- 15 ounce canned pumpkin puree, don't use pumpkin pie filling
- 2 large eggs
- 1 cup low-fat evaporated milk
- ½ cup honey
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- light whipped cream and sprinkle of nutmeg, for serving
Instructions
- Prep. Preheat oven to 350ºF. Add the pie crust to a 9-inch pie plate and set aside.
- Make the filling. In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt, and spices. Set your mixer at medium-low speed and beat until well combined and thoroughly smooth.
- Fill the crust. Pour the pumpkin mixture into the previously prepared pie crust. Place the pie plate on a baking sheet.
- Bake. Bake the pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
- Cool. Remove from oven and cool on a wire rack for 2 hours, or until completely cooled.
- Serve. Serve immediately or refrigerate. When serving, garnish with light whipped cream and sprinkle with nutmeg.
Notes
- Cover the crust edges with foil if they are browning too quickly.
- Follow this homemade pie crust recipe if you’d like to make it from scratch.
Nutrition
Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 177mg | Potassium: 46mg | Fiber: 0g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I love any dessert lightened up! Pumpkin pie is my favorite!
I love anything with a healthier take and this pumpkin pie looks terrific. Who would have thought it is lighter!