Easy Healthy Pumpkin Pie Recipe – No Refined Sugar, Just Pure Comfort.

Name: Easy Healthy Pumpkin Pie Recipe – No Refined Sugar, Just Pure Comfort.
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 ¾ cups pumpkin purée; 2 large eggs; ⅓ cup maple syrup; ¾ cup full-fat coconut milk; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ½ cups almond flour; 3 tablespoons coconut oil (melted); 1 tablespoon maple syrup; ¼ teaspoon salt; 1 ½ cups oat flour; 3 tablespoons olive oil; 2 tablespoons maple syrup; 1 –2 tablespoons cold water (as needed)

By :

Laura

Published : October 14, 2025

By :

Laura

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Craving that warm, creamy slice of pumpkin pie that fills your kitchen with cozy fall aromas, but want to keep it light and nourishing this holiday season? You’re in the right place. This healthy pumpkin pie recipe delivers all the comforting, spiced flavor you love, without the refined sugar or heavy cream. Made with real pumpkin purée, cozy fall spices, and natural sweeteners, it’s a guilt-free twist on the traditional dessert that still tastes rich and satisfying.

Whether you’re preparing for Thanksgiving dinner or just craving a wholesome fall treat, this pie is sure to become your new seasonal favorite. The smooth, velvety filling and flaky golden crust make it feel indulgent, yet it’s surprisingly simple to make. Trust me, once you try this version, you’ll never go back. Your guests will be asking for seconds (and the recipe!).

In this Article, you’ll Learn :

The key ingredients that make this pumpkin pie naturally sweet, creamy, and guilt-free.
How to choose between almond flour, oat flour, or crustless options for a healthier crust.
Step-by-step baking guidance for that smooth, custard-like filling every time.
Expert tips to avoid cracks, soggy crusts, or unset centers.
The best ways to store, freeze, and serve your pumpkin pie for make-ahead success.

You’re just a few simple steps away from baking a pie that’s as nourishing as it is delicious — let’s dive in! 😉

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Why This is the Best Healthy Pumpkin Pie You’ll Ever Make

Here’s why this pie wins hearts every single time:

Naturally Sweetened: No refined sugar here, just the cozy sweetness of pure maple syrup or honey for that perfect balance.
Dairy-Free Option: Coconut milk or another creamy plant-based milk gives the filling its luscious texture, so everyone at the table can enjoy it.
Perfectly Spiced: Warm notes of cinnamon, nutmeg, and ginger create that classic pumpkin pie flavor without overpowering the pumpkin.
Incredibly Creamy Texture: Whisked just right, the filling bakes into a silky, custard-like perfection that melts in your mouth.
Simple & Foolproof: No complicated steps or fancy tools, just wholesome ingredients and straightforward instructions.
Healthier Comfort Food: You get all the classic flavor and creamy satisfaction of traditional pumpkin pie, but with nutrient-dense ingredients that make it lighter and better-for-you.

If you’ve been searching for a dessert that feels indulgent but fits your clean-eating goals, this pie is your new go-to. It’s the ultimate balance between cozy tradition and smart, healthy swaps.

The Simple Ingredients You’ll Need

Before we dive into baking, let’s talk ingredients. Every element in this healthy pumpkin pie recipe plays a key role in flavor, texture, and nutrition. Best of all, you probably already have most of these in your pantry!

For the Perfect Pumpkin Filling

Ingredients for healthy pumpkin pie filling including pumpkin purée, maple syrup, coconut milk, eggs, and pumpkin pie spices on a marble surface.

Here’s what makes that creamy, dreamy pumpkin filling so irresistible:

Pumpkin Purée (1 ¾ cups): The star of the show! Use 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices. For more about its health benefits, check out this Healthline article on pumpkin nutrition
Eggs (2 large): Help the pie set beautifully and give it that smooth, custard-like texture.
Maple Syrup (⅓ cup): A natural sweetener that adds subtle caramel notes without refined sugar.
Coconut Milk (¾ cup, full-fat): Keeps the filling rich and velvety while staying dairy-free. You can also use evaporated milk if dairy isn’t an issue. For more information on the nutritional benefits of pumpkin, check out this
Pumpkin Pie Spice (2 teaspoons): The cozy blend of cinnamon, ginger, nutmeg, and cloves that makes pumpkin pie pumpkin pie.
Vanilla Extract (1 teaspoon): Rounds out the flavor with a hint of sweetness.
Salt (¼ teaspoon): Enhances the pumpkin flavor and balances the sweetness.

Pro tip: For an extra creamy filling, blend everything in a food processor instead of whisking it ensures a perfectly smooth texture every time.

Choosing Your Healthy Pie Crust

Now for the fun part, picking your crust! You’ve got three wholesome options depending on your preferences (and how much time you have).

Option 1: Our Go-To Almond Flour Crust

1 ½ cups almond flour
3 tablespoons coconut oil (melted)
1 tablespoon maple syrup
¼ teaspoon salt
Mix all ingredients until crumbly, press evenly into a 9-inch pie pan, and pre-bake for 8–10 minutes at 350°F. This crust turns out buttery, golden, and slightly nutty — a perfect complement to pumpkin filling.

Option 2: Simple Oat Flour Crust

1 ½ cups oat flour
3 tablespoons olive oil
2 tablespoons maple syrup
1–2 tablespoons cold water (as needed)
Stir together until the dough forms, press it into your pie dish, and par-bake for 10 minutes. The result is a tender, slightly chewy crust with a warm oat flavor that pairs beautifully with pumpkin spice.

Option 3: Going Crustless

Short on time or prefer a lighter dessert? Simply pour the filling into a greased 9-inch pie dish and bake as directed. You’ll get a soft, pudding-like pie that still slices beautifully once chilled.

Next up: we’ll walk through exactly how to make this healthy pumpkin pie step-by-step, from whisking to baking to cooling.

How to Make Healthy Pumpkin Pie: A Step-by-Step Guide

This easy, healthy pumpkin pie recipe comes together in just a few simple steps. You’ll mix, pour, bake, and cool. That’s it! The key is not to rush the cooling process (more on that in Step 4).

Pre-baked almond flour crust in a pie pan on a white table.

Step 1 : Prepare Your Pie Crust Press your almond or oat flour crust evenly into a 9-inch pie pan, prick the bottom with a fork to prevent bubbling, and pre-bake at 350°F for about 8–10 minutes, until lightly golden. Let it cool slightly before adding your pumpkin filling.

Whisking pumpkin pie filling with pumpkin purée, coconut milk, and spices.

Step 2 : Whisk the Filling Ingredients In a large bowl, whisk together pumpkin purée, eggs, maple syrup, coconut milk, pumpkin pie spice, vanilla, and salt until smooth and creamy.

Pro Tip: For the silkiest texture, blend the mixture in a food processor for 30 seconds it removes any lumps and ensures a perfectly smooth filling.

Pouring creamy pumpkin pie filling into a pie crust.

Step 3 : Pour and Bake Pour the pumpkin filling into your pre-baked crust, or directly into a greased pie dish if you’re going crustless. Smooth the top with a spatula for even baking, then place it in the oven at 350°F for 45–50 minutes, or until the edges are set and the center still jiggles slightly when you move the pan.

Freshly baked healthy pumpkin pie cooling on a wire rack.

Step 4 : The Crucial Cooling Process This step is non-negotiable. Once baked, let the pie cool at room temperature for at least 2 hours before refrigerating. Cooling allows the filling to finish setting and gives you perfect, clean slices.

Pro Tip: If the pie starts browning too much while baking, lightly tent the edges with foil halfway through.

Pro Tips for a Flawless Pie Every Time

You’ve got the basics down now here are a few insider tricks to make your healthy pumpkin pie recipe come out picture-perfect every time:

Don’t overbake. The center should still have a little jiggle when you pull it from the oven. It will continue setting as it cools.
Tent the crust if needed. If you notice the edges browning too quickly, lightly cover them with foil halfway through baking.
Cool completely before slicing. This gives the custard time to firm up, so your slices stay neat and creamy.
Blend the filling. Whisking works fine, but blending ensures an ultra-smooth, luxurious texture.
Use room-temperature ingredients. Cold eggs or milk can make the filling grainy and affect the set.
Chill before serving. Refrigerating for a few hours (or overnight) helps the flavors deepen and the texture become perfectly sliceable.

These simple steps take your pie from good to bakery-worthy smooth, creamy, and beautifully set every single time.

Troubleshooting Your Healthy Pumpkin Pie

Even the best bakers run into a few pumpkin pie hiccups. Don’t worry here’s how to fix the most common ones so your healthy pumpkin pie recipe turns out perfect every time.

1)-Help, My Pie Cracked!

Cracks usually happen when the pie is overbaked or cools too quickly. The key is to pull it from the oven while the center still has a slight jiggle it will continue to set as it cools. Let it cool at room temperature slowly, away from drafts or direct air. If a small crack appears, don’t stress! A light dusting of cinnamon or a few pecans on top can make it look beautiful again.

2)-Why is My Bottom Crust Soggy?

A soggy crust usually means the pie wasn’t pre-baked (blind baked) long enough, or the filling was added while it was still warm. Always pre-bake your crust until lightly golden, let it cool slightly, and then add your filling. This helps seal the surface so it stays crisp after baking. You can also sprinkle a thin layer of almond flour or oats at the bottom before adding the filling for extra protection.

3)-My Pie Isn’t Setting in the Middle

If your pie’s center is still too soft after baking, it likely needs a few more minutes in the oven. Pumpkin pie is done when the edges are firm and the center wiggles slightly like gelatin. Overmixing can also cause issues too much air in the batter can affect how it sets. Next time, whisk just until smooth and bake on the middle rack for even heat distribution.

Storing and Freezing Your Healthy Pumpkin Pie

You’ve baked your masterpiece now let’s make sure it stays as perfect as the day it came out of the oven. Proper storage keeps your healthy pumpkin pie recipe fresh, creamy, and delicious for days (or even weeks, if you freeze it right!).

To Store:
Once the pie has cooled completely, cover it loosely with plastic wrap or foil and refrigerate. It will keep well for up to 4 days. For the best texture, avoid covering it while it’s still warm the trapped steam can make the crust soft.

To Freeze:
If you want to make your pie ahead of time, let it cool fully, then wrap the entire pie (or individual slices) tightly in plastic wrap, followed by a layer of foil. Label and freeze for up to 2 months. When you’re ready to serve, thaw it overnight in the refrigerator. Have some extra pumpkin purée left over? Use it to make this Healthy Pumpkin Oat Bread. It’s moist, hearty, and perfect for breakfast or snacks.

To Serve Again:
Enjoy it cold straight from the fridge, or warm individual slices in the oven at 300°F for about 10 minutes for that fresh-baked feel.

Pro tip: If you’re freezing, skip adding any whipped toppings before storage; they’re best added fresh right before serving.

Conclusion

And there you have it, a simple, delicious, and healthy pumpkin pie recipe that’s as cozy as it is nourishing. With its creamy pumpkin filling, warm spices, and naturally sweetened flavor, this pie brings all the comfort of fall without any of the guilt.

It’s easy to make, beautiful to serve, and sure to become a family favorite for the holidays or any chilly weekend.

If you love wholesome fall baking, don’t miss my Healthy Pumpkin Recipes collection, where you’ll find all my favorite cozy creations, from hearty breads and muffins to soups and cookies.

Give this pie a try, then come back to leave a comment, rate the recipe, and share it with friends who’ll love a wholesome twist on a classic dessert.

Recipe FAQs

This pie skips the refined sugar and heavy cream found in traditional recipes. Instead, it uses pure pumpkin purée, natural sweeteners like maple syrup, and creamy coconut milk for richness. You get all the flavor and texture you love just made with more nourishing ingredients.

If you don’t have coconut milk or prefer a different flavor, you can substitute with unsweetened almond milk, cashew milk, or evaporated milk if dairy is fine for you. Just make sure it’s full-fat for the best creamy texture.

Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and bake a little longer around 5–10 extra minutes. The filling will be slightly softer but still delicious.

This pie is a perfect make-ahead dessert. You can bake it up to 2 days in advance and store it in the refrigerator, tightly covered. Before serving, let it come to room temperature for about 30 minutes for the best flavor and texture.

Pumpkin purée is simply cooked and mashed pumpkin no added sugar or spices. Pumpkin pie filling, on the other hand, is pre-sweetened and already spiced. For this recipe, you want 100% pure pumpkin purée to control the sweetness and spice balance yourself.