You’re going to go nuts over this creamy, homemade low calorie Pumpkin Pie Recipe that 100% tastes like the real deal! Say goodbye to the extra calories thanks to some simple substitutions and enjoy a slice…or two, or three 😉 GUILT FREE with some cool whip for Thanksgiving dinner!
Pumpkin pie is a true Thanksgiving classic! One is sure to make an appearance on your table next to the turkey, stuffing, and cranberry sauce. And they’re absolutely delicious thanks to their creamy, smooth filling and sweet crust!
Pumpkin pies are actually pretty dang easy to make healthier. Traditional recipes are so calorie dense because they use sweetened condensed milk or half and half and lots of sugar.
This Healthy Pumpkin Pie uses almond milk in place of sweetened condensed milk and Swerve, a natural sugar replacement, in place of white and brown sugar. So really, you can enjoy a piece or two (…or three) without any of the sugar high or guilt 🙌🏼
Another cool part about this Healthy Pumpkin Pie recipe? Besides the fact that you can make it in advance which is a total a life saver on Thanksgiving day… is that you can totally make it your own! If you just want to use the filling and use a family favorite pie crust recipe, you can. You can also keep it super simple with a pre-made pie crust. The crunchy kind of the doughy frozen kind. And if you want to skip the crust all together, you can do that too!
WHY YOU’LL LOVE THIS HEALTHY PUMPKIN PIE RECIPE
- It’s a holiday staple! What’s not to love about a classic pumpkin pie?!
- Tremendously lighter and lower in calories, carbs, and fats than your traditional pumpkin pie.
- It’s super easy to make. Just one bowl to mix the filling, and then bake!
- Despite being made healthy, it still PACKS the same delicious flavor!
- It’s perfect to make in advance – so you can save your oven for all the other holidays noms
- Not only that, it’s actually BEST when you let it sit in the fridge for a couple of days because the texture and flavor get better with each passing day 🙌🏼
INGREDIENTS FOR HEALTHY PUMPKIN PIE RECIPE
- Pie crust – You can use a pre-made crust like I did or make your own homemade pie crust
- Canned pumpkin – Can’t have pumpkin pie without the pumpkin! Make sure you get canned pumpkin and not canned pumpkin pie filling. There is a huge difference in the two!
- Eggs – This will help add structure to the pie.
- Brown sugar – I used Swerve brown sugar. You can use normal light brown sugar or coconut sugar.
- Granular sweetener – I used Swerve granular sweetener. Having both the brown and the normal granular sugar helps balance out the sweetness best.
- Protein powder – Just for a little extra protein 😉 You can’t taste it at all! But if you wish, you can omit. I used PEScience Snickerdoodle. You can also use Vanilla. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10%.
- Milk – I used unsweetened vanilla almond milk. You can use low fat, whole milk, coconut milk, evaporated milk, really any type of milk here!
- Baking essentials – Pumpkin pie spice, cinnamon, and pure vanilla extract.
- Cornstarch – Helps make the pie a little sturdier and firm while keeping everything smooth.
HOW TO MAKE THIS HEALTHY PUMPKIN PIE
- Preheat the oven to 425 degrees F.
- In the bowl of a stand mixer (or with a hand mixer) combine all the ingredients.
- Pour the pumpkin pie batter into the pie crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool to room temperature. Then store, covered, in the fridge for 2-3 hours. Top with a cool whip or whipped cream if desired, and enjoy!
- This pumpkin pie is even better the next day after storing it in the fridge overnight. This allows the texture to set and the flavors to come out even more!
HOW TO STORE YOUR PUMPKIN PIE
Once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 4-5 days. Enjoy straight from the fridge with some COOL WHIP of course! 😋
FREQUENTLY ASKED QUESTIONS
The easiest way is to stick a knife in the filling just off the center of the pie. If it’s done, it will come out clean or nearly so. With experience, you can tell by the jiggle; only the center will still be jiggly.
It’s the canned pie filling. Different brands have different colors, from golden to orange to brownish, and lend a different color to the pies. They will all taste the same.
Yes! Pumpkin pie can be made a day ahead and tastes great cold. I actually think it tastes BEST made 1-2 days in advance to allow the texture to set and the flavors to come out even more.
Yes! Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 4-5 days. It’s a great way to save time before Thanksgiving. I truly think this pie is BEST if made at least a day in advance!
Yes! To freeze homemade pumpkin pie, let it cool completely, wrap it well, and put it in the freezer. It will stay good for up to 1 month. Before serving, let the pumpkin pie thaw in the refrigerator overnight.
MORE PUMPKIN RECIPES YOU’LL LOVE
- SKINNY PUMPKIN PIE DIP
- THE BEST PUMPKIN CHOCOLATE CHIP BLONDIES
- FUDGY PUMPKIN SWIRL BROWNIES
- 50 CALORIE PUMPKIN CHOCOLATE CHIP COOKIES
WANT TO MAKE THIS RECIPE?
If you try this healthy pumpkin pie recipe and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Healthy Pumpkin Pie
You’re going to go nuts over this creamy, homemade Healthy Pumpkin Pie! Say goodbye to the extra calories thanks to some simple substitutions and get rid of the guilt from enjoying a slice or two with some cool whip for Thanksgiving dinner!
Ingredients
- 1 frozen deep dish pie crust - I used Pillsbury
- 1 (15-oz.) can pumpkin (425g)
- 2 large eggs
- 1/3 cup brown sugar (64g) - I used Swerve
- 1/4 cup granular sweetener (48g) - I used Swerve
- 1 scoop vanilla protein powder (31g)
- 1/4 cup plain nonfat Greek yogurt (60g)
- 1/3 cup unsweetened vanilla almond milk (90g)
- 2 Tbsp cornstarch (16g)
- 1 Tbsp pumpkin pie spice (6g)
- 2 tsp cinnamon
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 425 degrees F.
- In the bowl of a stand mixer (or with a hand mixer) combine all the ingredients.
- Pour the pumpkin pie batter into the pie crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool to room temperature. Then store, covered, in the fridge for 2-3 hours. Top with a cool whip or whipped cream if desired, and enjoy!
*I think it tastes BEST chilled, but if you rather, you can also serve out of the oven.
Notes
MFP entry: LFF Healthy Pumpkin Pie
To make gluten-free: use a gluten-free pie crust
To make vegan: omit eggs (or sub for flax eggs) and use dairy-free yogurt and protein powder
Nutrition Information:
Yield:
8Serving Size:
1/8 of pieAmount Per Serving: Calories: 143Total Fat: 6.5gSaturated Fat: 2.4gCarbohydrates: 14.6gFiber: 0.4gSugar: 2gProtein: 6.4g
Tasted so good! No idea how you got yours to come out Orange as mine was dark brown and had white on top, but stilll tasted delicious and that’s what matters most!