Healthy Pumpkin Pie
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Add as Google Trusted SourceCreamy, warmly spiced and naturally sweetened with maple syrup and coconut sugar, this healthy pumpkin pie has everything I love about the classic, with a dairy-free filling and an easy store-bought crust.
I wasn’t going to share a healthy pumpkin pie until it tasted like the real deal, and this one took some patience. We tested it probably more than 10 times before landing on the creamy texture, sweetness and pumpkin spice flavor I was looking for. There was a lot of pie involved, but it was worth it!
I already have a vegan pumpkin pie that I love, but for this version I wanted a more traditional egg-based filling, made without dairy and sweetened with maple syrup and coconut sugar. Oat milk keeps the filling creamy without heavy cream or evaporated milk, and I usually use a store-bought crust to keep things easy. Add a dollop of coconut whipped cream and it’s ready for the Thanksgiving dessert table.
Table of Contents
“This recipe is seriously SO GOOD. You can’t even tell it’s made with better for you ingredients!!”
Why You’ll Love This Pumpkin Pie
- Classic pumpkin pie flavor: A smooth, creamy filling with cinnamon, ginger and nutmeg gives you that familiar holiday flavor in every slice.
- Dairy-free filling: Oat milk takes the place of evaporated milk or cream. Pair it with a dairy-free pie crust to keep the whole dessert dairy-free.
- Simple to put together: Whisk the filling in one bowl and pour it into your pie shell. I’m all for using a store-bought crust here!
- Ready ahead of the holiday: Bake it a day or two before Thanksgiving and refrigerate until serving. Set it out alongside my healthy apple crisp if you want both pumpkin and apple on the dessert table.
Ingredients Needed
- pumpkin puree – use a 15-ounce can of pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- eggs – two whole eggs and one egg white help the filling set into a creamy custard. You can use a third whole egg instead of the egg white.
- oat milk – I like unsweetened oat milk for its creamy texture. Unsweetened almond milk or soy milk also work.
- maple syrup – adds sweetness and a hint of maple that pairs beautifully with pumpkin. Use pure maple syrup.
- coconut sugar – sweetens the filling with a subtle caramel flavor that complements the maple syrup.
- vanilla extract – rounds out the pumpkin and warm spices.
- cinnamon, ginger and nutmeg – give this pie its classic pumpkin spice flavor. If you love cloves or allspice, feel free to add a pinch.
- salt – balances the sweetness and brings out the flavor of the filling.
- pie crust – you’ll need one 9-inch pie crust. I usually use a store-bought shell to save time, but homemade works too.
The Best Crust for Healthy Pumpkin Pie
I usually use a Wholly Wholesome traditional frozen pie crust. It’s a convenient shortcut, especially when there’s already plenty to cook for Thanksgiving.
For that pie shell, there’s no need to prebake. Thaw it according to the package directions, then add the filling and bake. If you’re using another brand or a homemade crust, follow its preparation instructions, since some crusts call for prebaking.
The filling is dairy-free, so choose a dairy-free crust to keep the whole pie dairy-free. If you also need it to be gluten-free, use a gluten-free crust and oat milk labeled gluten-free.
How to Make Healthy Pumpkin Pie
Follow the step-by-step photos below to see how this pumpkin pie recipe comes together. For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.
Step 1: Preheat your oven to 350°F and prepare your pie crust. Add all the filling ingredients to a large mixing bowl.
Step 2: Whisk until the filling is smooth and everything is combined.
Step 3: Pour the filling into your prepared 9-inch pie shell.
Step 4: Bake on the lower oven rack for 50–60 minutes, until the edges are set and the center still has a slight jiggle. Let the pie cool for about 2 hours before slicing so the filling can finish setting.
I love serving each slice with a dollop of coconut whipped cream. So Delicious CocoWhip is my go-to store-bought option for keeping it dairy-free.
Tips for the Best Pumpkin Pie
- Give the crust a head start on browning: Bake on the lower oven rack so the bottom crust gets more direct heat. This is especially helpful when you’re adding filling to an unbaked pie shell.
- Don’t wait for a completely firm center: The filling continues to set as the pie cools. Leaving it in the oven until the center stops moving can overcook the custard and cause cracks.
- Protect the edges: If the crust starts getting dark before the filling is ready, loosely cover just the rim with foil or a pie shield. Leave the center uncovered so you can still check the filling.
How to Make Ahead and Store Pumpkin Pie
- Make ahead: Bake the pie 1–2 days before serving. Let it cool, then cover and refrigerate. I love having dessert ready before the Thanksgiving cooking gets underway!
- Storage: Keep leftover pie covered in the refrigerator for 3–4 days. You can cover the pie dish or transfer individual slices to an airtight container.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil, or place individual slices in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
This version uses oat milk instead of evaporated milk or cream, with maple syrup and coconut sugar to sweeten the filling. It’s still a dessert with added sugar, but the filling uses just ¼ cup of each sweetener and lets the pumpkin and spices shine.
The eggs help the filling set, so I wouldn’t leave them out or substitute flax eggs in this recipe. For a tested egg-free option, try my vegan pumpkin pie, which uses silken tofu for a creamy filling.
A warm pumpkin pie hasn’t finished setting yet, so give it about 2 hours to cool before slicing. The center should jiggle slightly when it comes out of the oven, but it shouldn’t look liquid. If the filling was still loose across most of the pie, it likely needed more baking time. Refrigerating the cooled pie will help it firm up further.
More Holiday Desserts to Try
Full Pumpkin Pie Recipe
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Pumpkin Pie
Ingredients
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 large egg white, or another full egg
- ½ cup unsweetened oat milk
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 9-inch pie crust, prepared or homemade, I used Wholly Wholesome
Instructions
- Preheat oven to 350°F. Prepare your 9-inch pie crust according to its package or recipe instructions. If using the Wholly Wholesome traditional frozen shell, thaw as directed on the package; no prebaking is needed.1 9-inch pie crust
- In a large bowl, whisk together the pumpkin puree, eggs, egg white, oat milk, maple syrup, coconut sugar, vanilla, cinnamon, ginger, nutmeg and salt until smooth.1 (15-ounce) can pumpkin puree, 2 large eggs, 1 large egg white, ½ cup unsweetened oat milk, ¼ cup pure maple syrup, ¼ cup coconut sugar, 1 teaspoon vanilla, 1 ½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Pour the filling into the prepared pie shell.
- Carefully place the pie on the lower oven rack. Bake for 50–60 minutes, until the edges are firm and the center still has a slight jiggle. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Let the pie cool for about 2 hours before slicing so the filling can set. If making ahead, refrigerate after cooling and keep chilled until ready to serve.
Notes
- Make ahead: Bake 1–2 days before serving. Cool, cover and refrigerate.
- Storage: Refrigerate leftover pie for 3–4 days, or freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.
- Dietary options: Use a dairy-free crust to keep the pie dairy-free. For gluten-free, use a gluten-free crust and oat milk labeled gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This recipe is seriously SO GOOD. You can’t even tell it’s made with better for you ingredients!!
Woo!! That makes me so happy to hear, Devyn. Thanks for coming back to leave a review. It means the world to me.
Hi, can you use soy or almond milk instead of oat?
Yes, definitely! Let me know how it turns out if you make it!
Turned out amazing! My friends and family were surprised when I told them it was healthy!
So glad to hear it was a hit, Daisy! Thanks so much for making it and for coming back to leave a review. I so appreciate it!
Hi What is the cool whip topping you have on top? Is it homeade?
Hi Skye! I used coconut whipped cream for this. My favorite is the So Delicious CocoWhip, but you can also make your own by whisking the thick cream from a can of coconut cream. Super easy and just as delicious!
Hi
Do I have to pre bake the store bought pie shell?
If you’re using the Wholly Wholesome traditional pie shell mentioned in the recipe, you don’t need to pre-bake it. Just thaw it as directed on the package, fill it, and bake. Always a good idea to check the packaging, though, just to be sure! 🙂