Nothing is more iconic in the fall than a delicious and classic pumpkin pie recipe. This pumpkin pie recipe is creamy, spiced perfectly, and has all the sweetness you expect in this traditional recipe. In this recipe, I give the option of using a refrigerated ready-made pie crust or you can make a lightened-up homemade crust. I have also included Skinny Swaps throughout the recipe to help make the pumpkin pie healthy and lower in fat and calories but you can also make it as I prefer around the holiday with classic ingredients instead of the healthier substitutions.
Pumpkin isn’t only for dessert. Make my pumpkin pie overnight oats for a healthy and yummy breakfast!
Pumpkin Pie Recipe
This recipe is I grew up eating slice after slice of almost sickeningly sweet pumpkin pie around the holidays. There is no denying I loved that pie. Perhaps that is why I have continued to enjoy pumpkin spice-flavored desserts for the rest of my life. My problem came when I realized just how much extra sugar was in that pie. I knew I had to revamp it to make a healthier option that is satisfying without all of the guilt.
This healthy pumpkin pie recipe eliminates some of the added sugar without sacrificing the flavor. In fact, it is still a sweet pie, but the pumpkin flavor can now stand out more – as it should!
Can I make this a sugar free pumpkin pie?
While I include a small amount of brown sugar in the recipe below, it would be simple to update the recipe with your preferred sugar substitute. I think in baking recipes, monk fruit sweeteners work best. They don’t leave that bitter aftertaste, and you have the original flavor intact.
Sugar substitutes can work wonderfully to make this healthy pumpkin pie even better for you! Just remember that some sugar substitutes have harsh side effects for select individuals. Make sure you let others know what is in the recipe before serving just in case they are sensitive.
Does this pumpkin pie have to be refrigerated?
One thing I love about this pumpkin pie is that it does not have to be refrigerated once it has been baked. That means I have a bit more room in my refrigerator for those other side dishes and desserts we serve during the holidays.
Note: If you are not going to eat the pie within a few days, you will want to go ahead and refrigerate it, so it lasts longer. It’s also a great recipe that can be made in advance to freeze!.
Ingredients for pumpkin pie
Homemade lightened-up crust ingredients:
- All-purpose flour
- baking powder
- canola oil
Pumpkin Pie Filling
- refrigerated pie crust
- pumpkin puree
- evaporated milk or Skinny Swap with almond milk
- eggs or Skinny Swap with egg whites
- brown sugar
- vanilla extract
How to make a homemade pie crust
A pie crust is one of the hardest to make when baking a healthy pumpkin pie. Attention to detail is a must, and this recipe makes that easy to manage. With a few ingredients and careful attention when mixing, you’ll have a pie crust to rival your local bakery.
If you don’t want to make the homemade lightened-up pie crust recipe, feel free to use a refrigerated ready-made pie crust and skip down to the Pumpkin Pie Filling directions.
You will begin by mixing your dry ingredients as directed. Next, you will mix in the wet ingredients until just blended. You can add more water in small increments if the dough feels too dry.
The key to this dough is to press it directly into the pie plate rather than rolling it out first. Press it thinly across the pie plate before adding your filling.
How to make a healthy pumpkin pie filling
Once your crust has been readied, you will go ahead and preheat your oven then mix your filling ingredients together. This is usually easy to do by hand, but a hand mixer can be used.
Pour into the crust and bake as directed. I prefer pumpkin pie fresh from the oven when still hot, but if you like it cold, set it aside and let it cool before serving.
Top with whipped cream, whipped topping, or sugar-free vanilla ice cream, or vanilla yogurt to keep the recipe lightened-up.
Pumpkin Pie Recipe
- Hand Mixer
- Pie Plate
Pie Crust Ingredients
- 1 cup all-purpose flour
- 1/2 tsp sugar
- 1/8 tsp baking powder
- 1/8 tsp salt
- 3 1/2 tbsp canola oil
- 3 tbsp cold water
- 1 refrigerated ready-made pie crust Use if not making homemade lightened up pie crust
Pie Filling Ingredients
- 15 oz pumpkin puree (1 can)
- 1 cup evaporated milk or substitute with almond milk
- 2 eggs beaten or substitute with 3 egg whites
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp clove
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
- Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water 1 teaspoon at a time if needed, until moistened.
- Transfer the dough to a 9-inch pie dish and press the dough evenly along the bottom and sides of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
- Crimp the edges, or press with the tines of a fork as desired, then set aside until ready to fill.
- Skip the above steps and use refrigerated ready-made pie crust instead if not making the homemade lightened-up pie crust.
- Preheat the oven to 400°F.
- In a large mixing bowl, stir all of the ingredients together until thoroughly combined.
- Pour the filling in the set-aside pie shell and place the pie on a cookie sheet to put into the oven.
- Bake for 15 minutes, then lower the oven temperature to 350° F, and continue baking until the center is set, 40-45 minutes
- Allow the pie to come up to room temperature on a cooling rack for at least an hour before serving.