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This easy healthy pumpkin pie has all of the creaminess and classic flavor of traditional pumpkin pie but it’s lighter and healthier. It’s lower in sugar and made with a flaky whole wheat pie crust that you’ll love serving this holiday season.
Whether you’re hosting for the holidays, tasked with bringing a homemade dessert or you’re just a pumpkin pie lover, this pie will be a major favorite!
It’s uses my favorite whole wheat pie crust and it’s made with simple, wholesome ingredients. Make sure to put my Healthy Apple Pie on your dessert list too!
A Lighter Pumpkin Pie
This healthier pumpkin pie is creamy, perfectly spiced and made with a healthier crust too. Here’s why you’ll love it!
- Lighter and lower sugar. It’s made with ingredients like maple syrup, whole wheat pastry flour and Greek yogurt for a much lighter and lower sugar pie.
- Naturally sweetened. A little bit of pure maple syrup sweetens this pie instead of refined sugar.
- Easy. Homemade pie can be intimidating but this pumpkin pie is surprisingly easy to throw together with simple ingredients.
- A holiday favorite. There’s nothing better than homemade pumpkin pie during the holiday season. It’s the perfect healthier dessert for both Christmas and Thanksgiving dinners.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Pie Crust Ingredients
- Whole wheat pastry flour: I love using whole wheat pastry flour because it keeps the crust flaky and tender and is still made with whole grains.
- Cold salted butter: Essential for flakiness!
- Salt: Brings out that buttery crust flavor.
- Milk: Helps to hold the dough together.
- Maple syrup: For just a hint of sweetness.
- Ice cold water: Keeps the butter cold so that the crust stays nice and flaky.
Filling Ingredients
- Pure pumpkin: A must for pumpkin pie, of course! Make sure to choose real pumpkin, not canned pumpkin pie filling.
- Greek yogurt: Adds creaminess and protein as a lighter replacement for heavy cream.
- Eggs: Helps to give the pie structure as it bakes.
- Milk: Helps to thin the filling a bit and adds creaminess.
- Maple syrup: Naturally sweetened with maple syrup for the perfect amount of sweetness and warm flavor. You could also use brown sugar.
- Pumpkin pie spice + cinnamon: A teaspoon of each adds just the right amount of spice!
How To Make Healthy Pumpkin Pie
- Start pie crust. In a large mixing bowl combine whole wheat flour and salt. Cut in butter using a pastry cutter or 2 forks until the butter is roughly in pea to chickpea sized pieces.
- Add milk, maple syrup and water. Next, add milk, syrup, and ice water. Mix dough gently with a rubber spatula or wooden spoon until evenly combined. Note: if dough is not sticking together, add 1-2 more tbsp of ice cold water.
- Refrigerate dough. Switch to clean hands and gently form dough into a dough ball. Wrap tightly in plastic wrap and flatten into disc. Refrigerate for at least 30 minutes.
- Make filling. In a large bowl whisk together all filling ingredients until completely smooth.
- Roll. After dough has chilled for 30 minutes, move to a lightly floured surface and lightly flour a rolling pin. Roll out to a circle about 12 inches in diameter to fit in a 9 inch pie pan.
- Place in pie dish. Add rolled dough to pie dish. Crimp edges as desired, being careful not to make the edges too thin to prevent burning.
- Fill and bake. Pour pumpkin filling into the pie plate. Bake pie for 15 minutes at 425 degrees. Lower heat to 350 degrees and then bake for an additional 40-45 minutes until the center of the pie is completely set and not jiggly.
- Cool and serve. Cool at room temperature or in the fridge for at least 1 hour (2 hours is preferred!) before serving for the pie to fully set. Serve with whipped cream!
How To Store
- Fridge. Cover pie dish tightly with plastic wrap and store in the refrigerator for up to 4 days. Or, store individual slices in an airtight container in the fridge for up to 4 days.
- Freezer. Cover tightly and freeze the entire pie or individual slices for up to 2 months. Thaw in fridge overnight before serving.
Tips for success
Recipe Tips
- Prevent over browning. Make sure to bake your pie on a lower rack, and don’t lay the edges of the pie crust too thinly on your pie plate. If you notice your crust is browning too fast, cover the edges of the pie plate with aluminum foil for the duration of the bake time. You can also use a silicone pie shield.
- Use full fat Greek yogurt. For best creaminess, choose full fat Greek yogurt or 2% at the very least.
- Keep your butter cold. It’s essential for a flaky crust.
- Don’t skip the chill time. It prevents shrinkage and promotes flakiness.
- For a thicker crust. If you like a thicker crust or you like some extra pie crust to work with, I recommend making 1.5 of the pie crust recipe. Amounts are listed in the notes section of the recipe card.
More Healthy Thanksgiving Recipes
If you’ve made and love this Healthy Pumpkin Pie recipe or any other recipe on my blog, please leave a 🌟 rating and comments below!
Healthy Pumpkin Pie
Delicious healthier pumpkin pie made with a whole wheat crust, less sugar and simple ingredients like pumpkin, maple syrup and Greek yogurt.
Ingredients
Whole Wheat Pie Crust (or use store-bought)
- 1 cup whole wheat pastry flour, or white whole wheat flour
- 1/4 tsp salt
- 4 tbsp cold salted butter, diced
- 1 1/2 tbsp milk
- 1/2 tbsp maple syrup
- 2 tbsp ice cold water
Pumpkin Pie Filling
- 15 oz. pure pumpkin puree
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup Greek yogurt, full fat
- 1/4 cup milk, 2% or whole
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 425 degrees.
- Start by preparing pie crust. In a large mixing bowl combine whole wheat flour and salt. Cut in butter using a pastry cutter or 2 forks until the butter is roughly in pea to chickpea sized pieces.
- Next, add milk, syrup, and ice water. Mix dough gently with a rubber spatula or wooden spoon until evenly combined. Note: if dough is not sticking together, add 1-2 more tbsp of ice cold water.
- Switch to clean hands and gently form dough into a dough ball.
- Wrap tightly in plastic wrap and flatten into disc. Refrigerate for at least 30 minutes.
- After dough has chilled for 30 minutes, move to a lightly floured surface and lightly flour a rolling pin. Roll out to a circle about 12" diameter to fit in a 9" pie pan. Crimp edges as desired, being careful not to make the edges too thin to prevent burning.
- Make filling. In a large bowl whisk together all filling ingredients until completely smooth. Pour into pie plate.
- Bake. Bake pie for 15 minutes at 425 degrees. Lower heat to 350 degrees and then bake for an additional 40-45 minutes until the center of the pie is completely set and not jiggly.
- Cool and serve. Cool for at least 1 hour (2 hours is preferred!) before serving for the pie to fully set. Serve with whipped cream!
Notes
If you like a thicker crust, I recommend making 1.5 of the crust recipe as follows:
- 1.5 cups whole wheat pastry flour
- 1/2 tsp salt
- 6 tbsp salted butter, cold/diced
- 2 1/2 tbsp milk
- 3/4 tbsp maple syrup
- 3 tbsp ice cold water
Nutrition
Serving: 1slice | Calories: 209kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 150mg | Potassium: 266mg | Fiber: 3g | Sugar: 16g | Vitamin A: 8529IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
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