Description

This Healthy Pumpkin Pie recipe offers a deliciously spiced, lower-sugar alternative to traditional pumpkin pie. Made with wholesome ingredients like pumpkin puree, maple syrup, and coconut sugar, it features a classic flaky pie crust and comforting fall spices. Perfectly baked to a smooth and set filling, it’s a delightful dessert for autumn gatherings or holiday celebrations.

Ingredients

Scale

Filling

1 (15 oz) can pumpkin puree
3 eggs, whisked
1/2 cup milk
1/3 cup maple syrup
1/4 cup coconut sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt

Crust

1 (9-inch) unbaked pie crust

For Serving

Whipped cream, for serving

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Instructions

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the pie evenly.
Mix the Filling: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and well combined.
Prepare the Pie Crust: Place the unbaked pie crust on a sheet pan to catch any spills. Pour the pumpkin filling evenly into the pie shell, smoothing the top with a spatula.
Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes. The filling should be set—with edges firm to the touch but the center still slightly jiggly.
Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for 2 to 3 hours to let the filling fully set and flavors develop.
Serve: Optionally, add a dollop of whipped cream on top before slicing and serving. Alternatively, store the pie in the refrigerator until ready to serve.

Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
The pie filling will continue to set as it cools; the center should still jiggle slightly when done baking.
For a dairy-free version, substitute milk with almond or coconut milk and use a dairy-free whipped topping.
The pie crust can be homemade or store-bought based on your preference.
Store leftover pie covered in the refrigerator and consume within 3-4 days for optimal freshness.