Healthy Pumpkin Pie

My healthy pumpkin pie is a lighter twist on the classic, made with less sugar and evaporated skim milk while keeping all the creamy, spiced flavors I love. I’ve been making this recipe for years during the holidays, and it’s always a favorite! It’s so easy to make, and I love that I can make it gluten-free so everyone at the table can enjoy it.

Thanksgiving dessert has always been my favorite, and my healthy pumpkin pie holds a special place on the table. Over the years, I’ve started making healthier recipes that don’t lose the comforting flavors I love. Paired with my vegan turkey roast, this pumpkin pie creates a holiday meal filled with warmth and tradition.

Since we’re in pumpkin season, I love adding variety to my holiday desserts. My healthy pumpkin brownies is a perfect option, it is just as delicious and festive!

🥘 Ingredients

My healthy pumpkin pie needs wholesome ingredients that I usually have in my pantry. And if I’m missing something, it’s always easy to find at my local store, making this recipe so easy to put together.

Frozen Pie Crust: I love using a store-bought crust to save time, especially one in a foil pan for easy cleanup. It makes getting this pie on the table so much quicker!

Pure Pumpkin Puree: This gives my pie its beautiful color and festive flavor. I always go for organic pumpkin puree for the best taste.

Brown Sugar: I use dark brown sugar for its rich, molasses sweetness that pairs perfectly with the pumpkin. It’s my go-to for creating that classic pie flavor I love!

Eggs and Evaporated Skim Milk: These create a creamy filling while keeping it light and lower in calories. Using skim milk instead of regular evaporated milk, heavy cream, or sweetened condensed milk, helps keep this recipe lighter and lower calorie but still gives the filling creaminess.

Warm Spices (Cinnamon, Ginger, Nutmeg): These spices bring all the cozy, comforting flavors I love in pumpkin pie. They’re the heart of this recipe!

🍲 Substitutions

Pie Dough: I love using a homemade crust like this gluten-free pie crust instead of store-bought. The filling fits perfectly in a 9-inch pie pan.

Sugar: sometimes, I swap brown sugar for maple syrup or coconut sugar. Both work great for this recipe!

Fresh Pumpkin: when I have extra time, I roast a whole pumpkin to make my own puree. I like roasting it the day before so it’s ready to go.

🔪 How To Make

Let’s get started on baking my healthy pumpkin pie, it’s simpler and more enjoyable than you might think! With my step-by-step photos and instructions, you’ll have a delicious homemade dessert ready to share in no time.

Preheat Oven And Mix Filling: first, I move the oven rack to the lowest position and preheat it to 425°F. Then, in a big mixing bowl, I start by stirring together all the ingredients except the pumpkin. Once that’s mixed, I whisk in the pumpkin puree and keep whisking until everything is smooth and creamy.

Quick tip: sometimes, if I’m in a rush, I’ll toss it all in a food processor, it works like a charm!

Prepare Pie Crust: then, I get the pie crust ready. If it’s a sheet-style crust, I gently lay it into a 9-inch pie pan, making sure it fits snugly. Then, I trim the edges to keep it neat and ready for the filling.

Add Pie Filling: I carefully pour the smooth pumpkin filling into the shell, making sure it’s evenly spread.

Bake The Pie: I start by baking the pie for 10 minutes. Without taking it out of the oven, I lower the temperature to 350°F and let it bake for another 50 minutes, or until a knife inserted in the center comes out clean. Once it’s done, I place the pie on a wire rack to cool to room temperature.

Whip The Cream: I beat the heavy cream with a hand mixer on high speed until it forms soft, fluffy medium peaks. For a perfect finishing touch, I like to serve each slice of pumpkin pie with a dollop about 1 tablespoon of the whipped cream. Enjoy it!

📖 Variations

Over the years, I’ve tried so many variations, and these are some of my absolute favorites.

Cinnamon Whipped Cream: I add ¼ teaspoon of cinnamon to the whipped cream before whipping for extra cinnamon flavor.

White Chocolate: One day, I decided to make white chocolate curls with my daughter’s favorite chocolate. Using a peeler, I carefully added the chocolate curls to the top of each dollop of whipped cream. It was such a fun and simple way to add a special touch to the pie, and she loved it!

Spiced-Up Pumpkin Pie: sometimes, I add a pinch of cardamom or cloves to the spices for a richer, more aromatic flavor. It’s such a simple way to change things up.

Mini Pumpkin Pies: Making individual-sized pies in a muffin tin is so fun. They’re perfect for parties or portioning out desserts like my mini apple pies.

Vegan: to make a vegan pumpkin pie recipe, I use an egg substitute, coconut sugar, coconut milk, and a vegan pie crust.

🍽 Serving Suggestions

I love how pies make the perfect centerpiece for holidays and parties, adding both beauty and warmth to my the table. Here are my recommendations for what to serve with my pumpkin pie:

Ice cream: serving it with a scoop of my tofu ice cream or a dollop of fresh whipped cream takes it to the next level. If you’re looking for a healthier ice cream option, I love pairing it with my caramel nice cream, it adds a creamy, dairy-free twist that’s perfect with my healthy pumpkin pie!

Desserts: for larger gatherings, I love serving this pumpkin pie alongside a cherry pie made with frozen cherries or a rich vegan pumpkin pie with pecan crust for a delicious variety.

🫙 Storage Directions

Storing: I keep leftovers in an airtight container in the fridge for up to 4 days. For the best results, I wrap the pie pan in plastic wrap before placing it in the container.

Freezing: If I want to store the pie longer, I freeze it in a freezer-safe container for up to 3 months. I make sure to wrap it tightly in plastic wrap, then foil, and place it in a zip-top bag or container. Just keep in mind, freezing may change the texture of the filling a bit.

❓Recipe FAQs

🎃 More Healthy Pumpkin Desserts!

• Healthy Pumpkin Brownies
• Vegan Pumpkin Bread
• Pumpkin Apple Pie
• Pumpkin Greek Yogurt Parfait
• Healthy Pumpkin Desserts
• Gluten-Free Pumpkin Bread
• Pumpkin and Sweet Potato Soup

Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!

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5 from 15 votes

Healthy Pumpkin Pie

My healthy pumpkin pie is a lighter twist on the classic, made with less sugar and evaporated skim milk while keeping all the creamy, spiced flavors I love. I’ve been making this recipe for years during the holidays, and it’s always a favorite! It’s so easy to make, and I love that I can make it gluten-free so everyone at the table can enjoy it.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: 12 servings

Calories: 162kcal

Author: Anjali Shah

Ingredients

For the Pie

• ▢ ¾ cup dark brown sugar packed
• ▢ 1 large egg
• ▢ 2 large egg whites
• ▢ 12 oz evaporated skim milk 1 can
• ▢ ¼ tsp finely grated orange zest
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp ground ginger
• ▢ ¼ tsp ground nutmeg
• ▢ ¼ tsp salt
• ▢ 15 oz pumpkin puree 1 can
• ▢ 1 frozen pie crust thawed to room temperature

For the Topping

• ▢ ¼ cup whipping cream

US Customary – Metric

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Equipment

• ▢
  Pie Baking Plate
• ▢
  Mixing Bowls
• ▢
  Silicone Spatula
• ▢
  Whisk
• ▢
  High Speed Mixer
• ▢
  Gluten-Free Pie Crust to make this recipe gluten-free

Instructions

• ▢
  Position oven rack to lowest position. Preheat oven to 425° F.
• ▢
  Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
• ▢
  If your pie crust is in a sheet, place it in a 9-inch pie pan and trim the edges.
• ▢
  Pour pumpkin mixture into the crust.
• ▢
  Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).

Notes

• Move Oven Rack to the Lowest Position: I learned this trick after a few pies ended up too brown on top before the filling was fully set. Keeping the pie further away from the heating element ensures it bakes evenly, with a perfectly cooked filling and a crust that’s golden, not burnt.
• Use pure pumpkin puree, not pumpkin pie filling: I always double-check the label to make sure I’m using pure pumpkin!
• Use Pie Crust at Room Temperature: I always make sure to defrost my pie crust following the package instructions and let it come to room temperature before using it. This helps it bake evenly without cracking.
• Wrap Pie Crust In Foil If Needed: If I notice the pie crust starting to brown too much during the last 15 minutes of baking, I carefully take the pie out and wrap the edges with aluminum foil. This little trick protects the crust from over-browning while the filling finishes baking

• Gluten-Free: To make gluten-free pumpkin pie, use a store-bought or homemade gluten-free pie crust.
• For a reduced-calorie pie crust, roll a sheet of pie crust out thinner on a floured surface using a rolling pin.  For a 9-inch pie dish, roll the crust to approximately 10 ½ inches, then transfer it to the pie dish and cut off the extra crust.  The thinner crust and removal of some of the dough will reduce the overall calories.
• Reduce the brown sugar to ½ cup for an even lighter pumpkin pie.

Note: If you use just 1/2 cup of packed brown sugar (instead of 3/4 cup) you reduce the calories and sugar even further. Nutritional info for one slice would be: 145 calories, 25.3g carbs, 13.9g sugar, and the same fat, sat fat, cholesterol and sodium, fiber and protein as the original.

Nutrition

Serving: 1slice | Calories: 162kcal | Carbohydrates: 31.4g | Protein: 4.5g | Fat: 4.6g | Saturated Fat: 1.2g | Cholesterol: 15.5mg | Sodium: 207.5mg | Potassium: 141.7mg | Fiber: 1.5g | Sugar: 18.4g

Anjali Shah