6 Ingredient Healthy Pumpkin Pie

Need more healthy pie recipes? Try my healthy apple pie, healthy key lime pie, and vegan sweet potato pie next. In an effort to offset the typical indulgences of the holidays, I love to lighten up some of my family’s favorite desserts. This time around, we’re making my ppumpkin pie. But not just any pumpkin pie, but my healthy pumpkin pie made with wholesome, good-for-you ingredients, minimal sugar, and maximum flavor and texture.

Why I love this recipe

A healthier recipe. There’s no refined sugar, no corn syrup, and no condensed milk. Instead, it’s naturally sweetened with maple syrup! Simple ingredients. Most of which I’m confident you have on hand right now. Perfect for the holidays. Nothing says fall more than a creamy, decadent pumpkin pie. But unlike other pie recipes, mine won’t weigh you down! Easy to make. When it’s my turn to bring dessert to Thanksgiving dinner, I always laugh on the inside because this pie is SO easy to make.

Ingredients needed

Pie crust. Any 9-inch pie crust will do the trick. Just make sure it’s a no-bake crust or that you blind-bake it first. I used a store-bought crust, but I’ve also made it with a simple homemade crust that I’ll link to in the recipe card. Pure pumpkin puree. As always, use unsweetened pumpkin and not pumpkin pie filling, which has sugar and spices already mixed in. Use either canned or my homemade pumpkin puree. Milk. I used unsweetened almond milk, but any milk works, like coconut milk or oat milk. Pure maple syrup. Adds sweetness and complements the pumpkin flavor. Pumpkin pie spice. What is a pumpkin pie without pumpkin pie spice? If you don’t have any, use a combination of ground cinnamon, nutmeg, allspice, and ginger powder. Corn flour. To thicken the pie in place of eggs. If you don’t have cornflour, you can use cornstarch or arrowroot powder. Whipped cream. A must for pumpkin pie!

How to make healthy pumpkin pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use a blender instead. When I don’t feel like dusting off my electric mixer, I’ll add everything to a blender and blend until smooth. Prevent the pie from cracking. There’s nothing wrong with this, but if you want to avoid cracks in the pie, I suggest baking it on the middle or low rack. Avoid overbaking the pie. It’ll continue to cook as it cools, especially once refrigerated. The crust should be golden brown, and the pie should have a slight jiggle. Make it in advance. I’ve made this pie up to five days in advance, and it still tastes great. Just remove it from the fridge one hour before serving.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week. To freeze: Place slices of the pumpkin pie in a shallow container and store it in the freezer for up to six months.