Healthy Pumpkin Pie
This Healthy Pumpkin Pie is creamy, lightly sweetened, and perfectly spiced. It’s everything you love about classic pumpkin pie, made lighter with wholesome ingredients like Greek yogurt, maple syrup, and coconut sugar. It’s the perfect dessert for Thanksgiving or any time you’re craving a fall treat!
Why you’ll love this recipe:
- Lightened-up classic – Made with Greek yogurt instead of heavy cream for a protein boost and a creamy texture.
- Naturally sweetened – Uses maple syrup and coconut sugar instead of refined sugar.
- Simple ingredients – Just mix, pour, and bake – no fancy techniques required.
If you are looking for more healthy desserts, try my Healthy Apple Crisp, Healthy Pumpkin Bread, and No-Yeast Cinnamon Rolls.
Ingredients you’ll need:
- Pumpkin puree – the star of the show! Choose pure pumpkin, not pie filling.
- Eggs – help the pie set and give it structure.
- Plain Greek yogurt – adds creaminess and protein while keeping it light.
- Pure maple syrup – for natural sweetness and a hint of caramel flavor.
- Vanilla extract – enhances the flavor of the pumpkin and spices.
- Pumpkin pie spice – the perfect balance of cinnamon, nutmeg, ginger, and cloves.
- Salt – brings out the flavors and balances the sweetness.
- Single pie crust – use store-bought or homemade; regular, whole wheat, or gluten-free all work great.
How to make healthy pumpkin pie:
(The full written and printable recipe is further below.)
Step #1) Line your 9″ pie plate with a single pie crust. Crimp the edges as desired. Set aside.
Step #2) In a large mixing bowl, whisk the rest of the ingredients until smooth.
Step #3) Pour the pumpkin mixture into the pie crust and place on a baking sheet.
Step #4) Bake at 350F for 60-70 minutes. Let cool completely before serving.
How to serve:
Serve chilled or at room temperature with a dollop of whipped cream or a spoonful of Greek yogurt. Sprinkle a little cinnamon or a drizzle of maple syrup on top for a lovely finishing touch.
Storing & freezing instructions:
- Store: Keep covered in the fridge for up to 4 days.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Recipe FAQs:
Yes! You can substitute honey or agave syrup for the maple syrup if preferred.
Absolutely – just pour the filling into a greased pie dish and bake for about 5–10 minutes less.
You can, but full-fat or 2% Greek yogurt creates the best creamy texture.
If you’ve tried this Healthy Pumpkin Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Healthy Pumpkin Pie
Ingredients
- 1 15 oz can canned pumpkin puree
- 3 large eggs
- ½ cup greek yogurt
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 9-inch pie crust, store-bought or homemade
Instructions
- Preheat oven to 350F. Line a 9" pie plate with a single pie crust. Crimp the edges as desired and set aside.1 9-inch pie crust
- In a large mixing bowl, whisk the rest of the ingredients until smooth.1 15 oz can canned pumpkin puree, 3 large eggs, ½ cup greek yogurt, ½ cup pure maple syrup, 1 tsp vanilla extract, 2 tsp pumpkin pie spice, ½ tsp salt
- Pour the pumpkin mixture into the pie crust and place on a baking sheet.
- Bake for 60-70 minutes or until the center of the pie is mostly set, but still has a little jiggle to it. If the crust starts to brown too quickly, cover with stripes of aluminum foil to prevent over browning. Let cool completely before serving.
Notes
Recipe adapted from Eating Bird Food
Dear Lily, could you make this recipe without the crust?
Yes, you can, just bake it for a few minutes less:)