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This healthy pumpkin pie is unbelievably rich, creamy, and easy to make – the perfect guilt-free dessert for Thanksgiving. You won’t believe how much it tastes like the classic version! Made from scratch with simple ingredients and naturally sweetened with honey, this lighter, healthier pumpkin pie will definitely impress you!
Easy Healthy Pumpkin Pie
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. So, whether you’ve got your stretchy pants on standby or not, I’m here to tell you that you can absolutely enjoy pumpkin pie this year without any guilt. That’s right – I’ve got the best healthy pumpkin pie recipe for you! It’s a lighter, healthier version of the classic homemade pumpkin pie, yet still just as rich, creamy, and super easy to whip up.
If you’re anything like me, Thanksgiving starts with high hopes for wearing jeans and maybe even a belt (wild, I know!). But by the time the roast turkey hits the table, it’s all about switching to sweats to make room for one more serving of my spinach artichoke dip mashed potatoes (aka the best mashed potatoes ever). Bring on the gravy, and let’s roll!
They say gratitude unspoken is like wrapping a present and not giving it. So, in the true spirit of Thanksgiving, I want to take a moment to express how incredibly thankful I am for your ongoing support. You all are such a blessing, and I wish you love, joy, and happiness this Thanksgiving and always. I’d bring each of you a slice of this best pumpkin pie, but the next best thing is for you to make it yourself. Trust me, it’s so easy, and you’ll love every bite!
Why Is This Healthy Pumpkin Pie Recipe Good?
If you’re looking for a lighter dessert, this is the best healthy pumpkin pie! I’ve been making it for years, and it’s every bit as creamy and delicious as the classic version, just with a few healthier swaps. You’ll love that it’s 110 calories less per serving than traditional pumpkin pie, yet still bursting with that rich, comforting flavor we all crave during the holiday season.
The best part is that it is easy to make – just three steps and a handful of simple ingredients. Whether you’re prepping days ahead or in a last-minute rush, this healthier pumpkin pie will have you covered!
What You’ll Need
My key to a healthy pumpkin pie recipe is using simple ingredients, along with natural, sugar-free, and low-calorie alternatives where possible. You can easily find everything you need at the grocery store, and believe it or not, this tastes just like a classic pumpkin pie but with fewer calories.
- 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: My sugar substitute for a healthier pie that’s naturally sweetened. You can also use pure maple syrup or agave. Some of my readers 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.
How to Make A Healthy Pumpkin Pie
This pie makes a regular appearance at my table between Thanksgiving and Christmas – not that I need an excuse for more pumpkin, of course! The best part? It’s unbelievably quick and easy to make from scratch. And yes, there really are just 3 steps to the entire pie. You’ll be enjoying that golden brown crust in no time. Whether you’re using canned or homemade pumpkin puree, you’ll see why this is a favorite year after year!
- Step 1: While your oven is preheating, roll out your pie crust into a pie dish and set it aside.
- Step 2: Combine all the filling ingredients in a large bowl—pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt, pumpkin pie spice, and the rest of the spices. Beat with a hand mixer or whisk until smooth.
- Step 3: Pour the filling into the pie crust, place the pie on a baking sheet, and bake until a knife inserted in the center of the pumpkin pie comes out clean.
That is it! Just let your pie cool completely (about 2-3 hours) before serving. Once it’s ready, top it with ice cream or whipped heavy cream and a sprinkle of nutmeg, and serve! I love to balance the sweetness with a side of spiced coffee, like a pumpkin spice latte or a warm dirty chai!
Recipe Tips & Variations
- 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 healthy pumpkin pie pairs perfectly with low-fat vanilla ice cream or frozen yogurt.
How to Store
To store pumpkin pie, allow it to cool completely, then tightly wrap the entire pie 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 Pumpkin Pie?
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
If you’re as pumpkin-obsessed as I am, one pumpkin dessert is never enough! Here are more healthier dessert recipes to try out:
- Low Carb Pumpkin Mousse
- Pumpkin Pie Cinnamon Rolls
- Microwave Baked Apples
- Crock Pot Blueberry Crisp
- Strawberry Rhubarb Crumble
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Pumpkin Pie Recipe
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
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.
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I hope you had a wonderful Thanksgiving with your family! I’ve made a light pumpkin pie similar to this one a couple of times and no one ever knows the difference. Yours looks wonderful!
This recipe looks great! Thanks for sharing!
Would you believe I have never made a pumpkin pie?! I may have to start with yours! I like the idea of a lightened up version. My husband actually does most of the pie baking. In fact, he made his mom’s apple pie for Thanksgiving dinner this weekend. Lucky me! 🙂
LOVE your lightened up versions of classics. The absolute best!
Gorgeous pumpkin pie and photos! I love that you used honey in this!
Perfect, I have been looking for a lightened version. Looks great!
Pumpkin Pie with less calories? I’m so there!
pumpkin pie is one of my favorites, so a new recipe is just another excuse to make one!! Hope you had a wonderful Thanksgiving. I made a new cranberry sauce recipe this year too – I got it from Lori, at Recipe Girl – not only does it have cranberries, but blueberries and raspberries too! it was a big hit!
I ALWAYS like to try new pumpkin pie recipes. This looks great to me!