Healthy Pumpkin Pie (sweetened with honey)

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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!

slice on healthy pumpkin pie on white plate with black forks

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!

slice of homemade pumpkin pie on a white plate with black fork beside it

Ingredients needed

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
  • salt
  • 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.

The first is to simplify and convenience. The second, the flavor of this pumpkin spice is superb! Primal Palate has the best organic seasons and spices out there!

And it’s what I use in my fall time homemade lattes!

ingredient shot in small bowls

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.

all ingredients added to a bowl and whisk in hand
all pie filling ingredients whisked together in a large bowl
pumpkin pie filling added to the pie shell

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!

fresh baked pumpkin pie out of the oven
slice of pie on a white plate with the remain pie in a pan in the background
homemade whipped cream on top of the pumpkin pie. the pie is on top of a stack of white plates with 2 black forks resting beside it.

🍯 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.

fresh slice of healthy pumpkin pie on white plate with fresh homemade whipped cream

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…

Maple Whipped Cream

Smoked Turkey

Roasted Brussels Sprouts

Ninja Foodi/Instant Pot Cheesy Mashed Potatoes

Honey Sweetened Cranberry Sauce

BEST Homemade Dinner Rolls

FAQ (frequently asked questions)

Can I use other sweeteners?

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.

Why is pumpkin pie unhealthy?

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.

Is it possible to make a healthy pumpkin pie?

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.

want more recipes?

Check out the recipe index where you can discover more homemade recipes from my homestead!

two white plates stacked with a slice of pumpkin pie and homemade whipped cream on top. the pan of pumpkin pie is in the background

Healthy Pumpkin Pie

This recipe for Honey Sweetened Healthy Pumpkin Pie uses real food ingredients and is naturally sweetened with raw honey. Taste the sweetness of homemade pumpkin pie with this wholesome version you can feel great about eating.
Prep Time 5 minutes
Cook Time 50 minutes
resting time 3 hours
Total Time 3 hours 55 minutes
Serving Size 8

Ingredients

Instructions

  • 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.

Notes

Use whichever pie crust you prefer – homemade, gluten free, einkorn, organic & store bought, etc.
Be sure to keep the pie in the oven while lowering the temperature from 425 to 350.
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, up to overnight.
 

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