A Little History of Pumpkin Pie
Pumpkin pie has been a beloved part of American holiday traditions since the 1600s, when early settlers incorporated native pumpkins into European-style custards and pies. Over time, it became a staple dish for Thanksgiving and other fall celebrations. Today, pumpkin pie has evolved into countless variations—from rich and decadent versions to lighter, health-conscious takes. A healthy pumpkin pie swaps heavy cream, refined sugars, or butter for lighter, nutrient-dense alternatives while keeping the creamy texture and warm spiced flavor that makes it a seasonal favorite.
Healthy Pumpkin Pie – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Healthy Pumpkin Pie is sweet, creamy, and guilt-free—perfect for enjoying during the holiday season without the extra sugar or calories. Made with wholesome ingredients like pumpkin puree, Greek yogurt, and maple syrup, it’s a lighter twist on the traditional pie while still tasting indulgent. Whether you’re serving it at Thanksgiving, a fall dinner, or a cozy weekend gathering, this recipe ensures you can enjoy all the flavor of pumpkin pie in a nourishing way
Ingredients
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1 whole wheat or almond flour pie crust (9-inch)
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1 (15 oz) can pumpkin puree
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½ cup Greek yogurt (plain, unsweetened)
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2 large eggs
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½ cup maple syrup or honey
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1 tsp vanilla extract
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1 ½ tsp pumpkin pie spice
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½ tsp cinnamon
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
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In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla, and spices until smooth.
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Pour mixture into prepared crust.
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Bake for 45–50 minutes, or until the center is just set.
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Cool completely before serving. Top with whipped coconut cream or light whipped cream if desired.
Notes
Substitute dairy-free yogurt for a vegan-friendly version.
For a gluten-free option, use an almond flour crust.
Best made the night before so the flavors can deepen.
Frequently Asked Questions
1. Can I make this pumpkin pie without dairy?
Yes! Swap the Greek yogurt for a dairy-free alternative like coconut or almond yogurt, and use a dairy-free crust.
2. Is canned pumpkin the same as pumpkin pie filling?
No. Canned pumpkin is pure pumpkin puree, while pumpkin pie filling contains added sugar and spices. Always use plain puree for this recipe.
3. Can I prepare this pie in advance?
Absolutely. Bake the pie the night before, refrigerate, and serve chilled. It actually tastes better the next day as the spices deepen in flavor.
