Is there a healthy version of pumpkin pie?

Absolutely and you're looking at it. This healthy pumpkin pie recipe replaces heavy cream, refined sugar, and processed crusts with lighter, more wholesome ingredients. Instead of condensed milk, we use unsweetened almond or coconut milk. Instead of white sugar, there’s coconut sugar or maple syrup. The result? A slice that's lower in calories, higher in fiber, and still rich with fall flavor.

What is the healthiest pie you can eat?

Pumpkin pie ranks at the top, especially when it's homemade with clean ingredients. Pure pumpkin is naturally low in calories and fat but rich in fiber, beta-carotene, and potassium. When paired with a gluten-free, low-sugar crust and unrefined sweeteners, it becomes a dessert that’s as smart as it is satisfying.

Is pumpkin pie healthy or not?

Traditional pumpkin pie can be high in added sugar and fat. But this lighter version proves it can be a healthy option when you make simple swaps. With real pumpkin puree, dairy-free milk, and naturally sweet alternatives, it fits into many balanced diets even plant-based or gluten-free.

Is Libby’s 100% Pure Pumpkin actually pumpkin?

Yes though it may surprise you. Libby’s uses Dickinson pumpkin, a specific type of squash bred for its texture and flavor. It belongs to the same family as traditional pumpkin and is approved by the USDA. So when you buy that familiar can, you're getting a consistent, smooth, naturally sweet product perfect for pie.

Healthy Pumpkin Pie Recipe – Cozy & Guilt-Free (2025)

Name: Healthy Pumpkin Pie Recipe: The Guilt-Free Holiday Classic You’ll Crave
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pre-baked oat or almond flour crust; 1 can (15 oz) 100% pure pumpkin (Libby’s or homemade); 2 eggs or flax eggs (for vegan option); 1/2 cup coconut sugar or maple syrup; 3/4 cup unsweetened almond milk or coconut milk; 1 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 1/4 tsp salt

Ingredients

Scale

1 pre-baked oat or almond flour crust

1 can (15 oz) 100% pure pumpkin (Libby’s or homemade)

2 eggs or flax eggs (for vegan option)

1/2 cup coconut sugar or maple syrup

3/4 cup unsweetened almond milk or coconut milk

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).

2. If using a homemade crust, blind bake it for 10 minutes. Let it cool slightly.

3. In a large bowl, whisk together pumpkin, eggs, sweetener, milk, vanilla, spices, and salt.

4. Pour the filling into the prepared crust and smooth the top.

5. Bake for 45–50 minutes, until the center is mostly set with a slight jiggle.

6. Remove from oven and let cool completely on a wire rack.

7. Refrigerate for at least 2 hours before serving.

8. Serve with dairy-free whipped cream or Greek yogurt, if desired.

Notes

To make it vegan, use flax eggs and a dairy-free crust.

For sugar-free, use a monk fruit or stevia blend (adjust to taste).

Store leftovers covered in the fridge for up to 4 days.

Can be made 1–2 days ahead for best flavor.

Author: Casey Morgan
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg

Keywords: healthy pumpkin pie recipe, gluten-free pie, dairy-free pumpkin pie