Dessert

Best Ever Healthy Pumpkin Pie Recipe

Byluca Carter November 16, 2025November 16, 2025

Introduction

This Best Ever Healthy Pumpkin Pie offers a creamy, homemade dessert that’s naturally sweetened with pure maple syrup and packed with warm spices. It’s an easy-to-make, lighter version of the classic pumpkin pie that tastes indulgent and satisfying. Perfect for holiday gatherings or a cozy fall treat.

A single slice of pumpkin pie with a smooth orange filling rests on a white plate; the pie has a thick, golden-brown crust around its edge, and a small dollop of white whipped cream shaped like a flower sits on top near the crust. In the background, part of a full pumpkin pie with the same thick crust and smooth orange filling is visible to the upper right. Below the plate, there is a white plate with a black fork on it and two red-and-white striped paper straws are placed on a white marbled surface near a glass of milk with a red-and-white striped straw on the upper left. A light blue cloth with a leafy pattern is partly seen under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade or store-bought)
1 (15 ounce, 425g) can pumpkin puree

3 eggs
¼ cup (78g) pure maple syrup

¼ cup (39g) coconut sugar (or organic cane sugar)
¼ cup (60g) unsweetened almond milk (or any milk of choice)

1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg

½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon salt

Instructions

Step 1: Make your pie crust as directed or use a store-bought crust. Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the pumpkin puree, eggs, pure maple syrup, coconut sugar (or cane sugar), almond milk, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Mix well until completely smooth.
Step 3: Pour the filling into your prepared pie crust or a greased pie pan for a crustless option.

Step 4: Bake for 50-60 minutes, checking every 20 minutes to ensure the crust edges do not brown too much. Cover the edges with foil or a pie shield if needed.
Step 5: The pie is done when the filling is set and no longer jiggly. Let it cool for at least one hour before serving.
Step 6: Chill the pie in the fridge once cooled. Serve with whipped cream or ice cream for extra indulgence.

Tips & Variations

Use coconut sugar for a richer flavor and slightly darker filling, or substitute with organic cane sugar if preferred.
You can skip the crust entirely and bake the filling in a greased pan for a simple, crustless pie.
For a gluten-free or paleo-friendly twist, try a crust made from almond and coconut flour or make paleo pumpkin pie bars instead.

Make the filling ahead of time and store it in the fridge for up to 4-5 days before baking to save time on busy days.

Storage

Store the cooled pumpkin pie wrapped or in airtight containers in the refrigerator for 3-4 days. Reheat gently if desired or enjoy chilled. To freeze, wrap the fully cooled pie tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.