The best healthy pumpkin pie with a perfectly creamy and delicious filling that is SO EASY to make. This healthier version of traditional pumpkin pie is naturally sweetened with pure maple syrup, dairy free, and can easily be made gluten free so that everyone can enjoy a slice!
Is there anything more quintessentially fall thank a slice of perfect, creamy, spiced pumpkin pie?
It’s the classic fall dessert. I can confidently say that if you have never made pumpkin pie from scratch, you are missing out!
Watch How to Make This Recipe
I know you are going to love this recipe. Whether you are making it to simply celebrate the fall season or as the star of the show at your next Thanksgiving dinner, it’s a recipe that everyone will enjoy!
This healthier version of pumpkin piemade from scratch is made with just a few simple whole food ingredients that you likely already have on hand.
While there is absolutely nothing wrong with traditional pumpkin pie, made with plenty of butter, cream, and brown sugar, sometimes you need a different version that will work well for anyone with special dietary needs.
Thankfully, this pie doesn’t skimp on flavor or that traditional creamy texture! It tastes just as good, if not better, as a classic pumpkin pie.
The pie filling is naturally gluten free, dairy free, and is sweetened with pure maple syrup instead of brown sugar. You can use whatever pie crust (store bought or homemade!) you prefer to keep the entire pie gluten and dairy free as well.
Healthy Pumpkin Pie Ingredients
Pumpkin Puree: the base of this pumpkin pie is plenty of smoothie pumpkin puree.
Maple Syrup: instead of brown sugar, this pie is sweetened with pure all natural maple syrup. I love the delicious maple flavor that maple syrup gives this pie.
Almond Milk: to keep the pie filling dairy free, we’re using plain almond milk.
Vanilla Extract: a must have ingredient in any good pumpkin pie. The combination of the vanilla extract and maple is so good.
Eggs: at its core, pumpkin pie filling is very similar to a custard. Eggs help bind everything together and give the pie that soft custard-like consistency.
Pumpkin Pie Spice & Cinnamon: I like to use a combination of both pumpkin pie spice and cinnamon to give this pumpkin pie the best flavor.
Ingredient Notes and Swaps
Pumpkin Puree – be sure you grab a can of pure pumpkin puree and not pumpkin pie filling when you are shopping for the ingredients for this recipe. The only ingredient on the can should be pumpkin. If you cannot find pumpkin puree, feel free to make a batch of homemade pumpkin puree!
Maple Syrup – if you prefer, you can use honey instead of maple syrup.
Milk – any dairy free milk will work for this recipe. Coconut milk, oat milk, or cashew milk are all great options.
Pumpkin Pie Spice – if you’re out of pumpkin pie spice, or just can’t find any, you can make your own using my homemade pumpkin pie spice recipe.
Pie Crust – this recipe will work well with whatever pie crust you prefer. If you need to keep the recipe gluten free you can use your favorite gluten free pie crust. If you need to keep the recipe dairy free, you can use a dairy free pie crust that is made from shortening, coconut oil, or vegan butter.
How to Make This Easy Healthy Pumpkin Pie Recipe
Step One: First, start by preheating your oven to 350 degrees.
Step Two: Next, add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined and the mixture is completely smooth.
Step Three: Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust.
Step Four: Place the sheet pan in the oven and bake the pie at 350 degrees for 50-60 minutes until the pie is just set.
Step Five: Remove the pumpkin pie from the oven and carefully transfer it to a wire rack to let cool. Let the pie cool and come to room temperature before transferring it to the fridge to chill overnight.
Step Six: Once the pie has chilled, remove it from the fridge ten to fifteen minutes before serving. Top with whipped cream, slice, and enjoy!
How to Store Pumpkin Pie
In the Fridge – This pie will stay fresh in the fridge for up to 3-4 days. Let the pie come to a complete cool and then wrap it up tightly before placing in the fridge. You can also slice the pie and then store the slices in an airtight storage container.
In the Freezer – You can freeze the pie whole, or sliced, and store in the freezer for up to one month. If you are planning to freeze the pie, be sure to make the pie in a disposable aluminum pie pan and wrap tightly once it is completely cooled. When it is time to thaw, I recommend thawing the pie in the fridge until it is ready to serve to avoid making the crust soggy.
Can I Prep This Pie In Advance?
Yes! You can simply bake the pie one or two days in advance and store in the fridge. Or, you can prepare just the pumpkin pie filling in advance and store in an air-tight container in the fridge.
Tips and Tricks for the Best Pumpkin Pie Every Single Time
Don’t let the pie crust burn – if your pie crust begins to darken a bit too much while baking, you can cover it with a pie shield or a piece of folded foil.
Place a pan underneath – I recommend setting the pie on a sheet pan before baking to make it easier to transfer in and out of the oven.
Bake the pie until it is just “set” – to prevent the pie from cracking you want to bake it until it is just set in the middle. The outer edges of the pie will be firm but the middle should still have a bit of wiggle when removed form the oven.
Chill – to ensure that the pie sets up firmly before serving, chill it for at least four hours in the fridge or up to overnight.
Top with whipped cream – the best way to serve pumpkin pie is with a hefty dollop of whipped cream of course and an extra sprinkle of pumpkin pie spice or cinnamon. A scoop of ice cream on the side is also a great option!
More Thanksgiving Desserts
Here are few more of our reader favorite Thanksgiving dessert recipes to add your menu this holiday season:
I hope you give this Healthy Pumpkin Pie a try! It’s absolutely delicious and so easy to make!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Love this recipe! SOOOO easy to prepare, the pumpkin pie was super creamy and I felt like a pro whipping this up. I’ve never made a pie before and this definitely made me want to make one again and again. It was a hit at Thanksgiving!
REALLY freaking tasty!! I have an egg allergy and replaced the eggs with Bob’s Red Mill egg replacement and it turned out perfect!
So happy you loved it Danielle! Thank you so much for taking the time to leave a review!
This recipe is excellent! All around the table folks said it was the best pumpkin pie they’d ever had.
this recipe is THE BEST! It was my first making a pumpkin pie and it’s the best I ever had! Forget all the store pie ones. I just made it for the second time. The first time, I baked for 50 min and it was too soft. The second time, I baked it for 1 hr and it’s absolutely perfect. I used agave syrup instead of maple, just about 1/2 cup instead of 2/3 and a bit less of one tablespoon of pumpkin spice to adjust to my liking. I have used a simple oat flour (gluten free) crust mixed with olive oil, water and a bit of coconut sugar. Absolutely delicious!!!! It’s past Thanksgiving and I might make this pie once a week because my 3 years old love it so much, he has it for breakfast 😉
This recipe is amazing. It is so yummy. I can’t wait to make it for Thanksgiving.
so glad you loved it, Kathy!!
I need thanksgiving to come sooner so I can make this!!!! dreaming of another slice of this yumminess!