This healthy pumpkin pie recipe uses real pumpkin puree and is sweetened with honey. It makes a delicious pumpkin pie with fewer calories, more nutrients, and no refined sweeteners.
Swap the processed ingredients for healthy versions when making your favorite holiday treats. This healthy pumpkin pie is naturally sweetened, and contains ingredients that are good for you!
So you can feel good about serving it to your family…and they will love the taste too!
Healthy Pumpkin Pie recipe
When making holiday desserts for the family, I want to make them as healthy as I can. But also without sacrificing flavor. After-all, they are treats!
This recipe for healthy pumpkin pie is not short on that delicious traditional flavor that we are all used to on Thanksgiving day! But instead of processed ingredients, I use healthy organic and whole food alternatives.
Just read the labels on some of these pre-made pies or pie crusts in the grocery store. And I’m sure you’ll gasp in surprise at some of the ingredients.
Some whole food / natural grocery stores usually have healthier alternatives.
But nothing beats a from scratch dessert to serve to your loved ones!
This recipe uses simple ingredients that can be easily found at the grocery store, but I do recommend organic.
Here’s what you’ll need:
- pumpkin purée
- raw honey
- pure vanilla extract
- large eggs
- whole milk
- pumpkin pie spice
- ground cinnamon
- 9 inch deep dish unbaked pie crust
Note on the pie crust: I recommend a good clean and organic pie crust. There are a few good options in stores if you don’t want to make one from scratch.
Whole Foods and Natural Grocers usually has some great already made pie crusts with simple organic ingredients. You can even find gluten-free options too!
I prefer an organic einkorn crust because my family tolerates it the best. And my friend has a bakery that ships them (inside of the US)! Check them out here: einkorn pie shells
Alternatively, you can make this pie crustless by preparing a deep dish pie pan by greasing lightly with butter or coconut oil.
Why is pumpkin pie spice used? There are a couple of reasons why I chose pumpkin spice vs measuring out seasonings like nutmeg, ginger, and cloves.
And it’s what I use in my fall time homemade lattes!
How to make this pumpkin pie
Begin by whisking the eggs together in a large bowl. Next, add the canned pumpkin purée, raw honey, pure vanilla extract, milk, pumpkin pie spice, cinnamon, salt to the large bowl with the whisked eggs.
Whisk together the ingredients until the texture is well blended. This is simple enough to do by hand that you don’t need to bring out the mixer!
Once the pumpkin pie filling is thoroughly blended together, pour into the prepared pie dish / crust.
Bake the mixture in the oven for about 1 hour. Allow the pie to cool for about 2-3 hours and then move to the fridge to set.
Once the pie is completely set, serve the slices with homemade whipped cream! Or if you’re feeling extra decadent, serve with homemade vanilla ice cream. Yum!
🍯 Helpful Tips:
Be sure to allow the pie to cool for at least 2-3 hours before moving it to the refrigerator. The pie will finish setting completely in the refrigerator after a few hours, or up to overnight.
How to store this healthy pumpkin pie…
Store the extra / leftover pumpkin pie in the fridge. It can be stored for up to one week in an airtight container or in the pie dish with lid or reusable storage wrap.
more delicious & healthy recipes for the holidays
Here are a few of our favorite dishes to pair with your holiday meal…
FAQ (frequently asked questions)
Real grade A organic maple syrup also works well in this recipe in place of raw honey. The texture will be slightly different, but will set just fine.
The conventional recipes are loaded with sugar and pie crust that contain many ingredients that you should avoid in a healthy / traditional whole foods diet. In this recipe, I use only real food ingredients and recommend sources for store bought pie crusts without bad for you ingredients.
Pumpkin is healthy on its own. It’s high in vitamin A, it is also a good source of potassium, and some minerals, protein, and fiber as well. This pumpkin pie filling has protein from eggs and dairy milk, and is sweetened with organic raw honey.
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Healthy Pumpkin Pie
- deep dish pie pan
- large bowl
- 3 large eggs whisked
- 1 can pumpkin puree 15 oz
- ½ cup raw honey
- 1 tablespoon pure vanilla extract
- ⅔ cups whole milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon ground
- ¼ teaspoon salt
- 1 pie crust 9 inch, deep dish
- Preheat the oven to 425° F.
- In a large bowl, whisk the eggs together until well blended.
- Add the remaining ingredients: pumpkin puree raw honey, pure vanilla extract, milk, pumpkin pie spice, cinnamon, salt to the large bowl with the whisked eggs.
- After the pumpkin pie filling is thoroughly blended together, pour into the prepared pie dish / crust.
- Add to the preheated oven and bake at 425° F for 15 minutes. Then reduce the oven temperature to 350°F and bake for 40-50 minutes until baked through. Be sure to keep the pie in the oven while lowering the temperature from 425 to 350.
- Allow the pie to cool for about 2-3 hours at room temperature and then move to the fridge to set for about 4-6 hours, or overnight.