Classic Pumpkin Pie Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 45 min. + cooling
Don't worry, our healthy pumpkin pie recipe doesn't shy away from the classic fall flavor you love.

Updated: Oct. 18, 2023

The words “healthy” and “pie” may sound at odds in a sentence together, but we promise, this healthy pumpkin pie recipe actually works. This is still a pie that contains some sugar, but with a few clever ingredient swaps, you’ll be nibbling on a healthier version of your favorite fall treat in no time.

So, how exactly is this pumpkin pie healthier? Slightly different than our traditional pumpkin pie, this healthy pumpkin pie recipe tones it down on the calories (and saturated fat!) by switching the fat in the crust. The filling is also different, using fewer eggs and less sugar and relying more on the canned pumpkin for the pie’s texture. The filling also uses fat-free evaporated milk instead of regular or even sweetened condensed milk for a more custard-like filling.

With these swaps, a healthier pumpkin pie can be made, without sacrificing the flavor you love. Here’s our step-by-step process on how to make it.

Ingredients for Healthy Pumpkin Pie

  • Canola oil: Instead of a full-butter crust, this pie incorporates canola oil into the crust.
  • Fat-free evaporated milk: A 12-ounce can of fat-free evaporated milk has 0% saturated fat, while the same size of regular evaporated milk has 8% saturated fat—meaning this pie will be a little easier on your heart.
  • Canned pumpkin: The star of the show doesn’t need any tweaking. Whether it’s in a traditional pumpkin pie or a healthy pumpkin pie, pure pumpkin is full of fiber, vitamins and minerals.
  • Spices: Cinnamon, allspice, nutmeg and cloves really give this pie its familiar flavor, and, luckily, because spices are more for flavor than for nutritional value, we don’t have to skimp on them in healthier recipes!
  • Eggs: An egg and an egg white add structure to this silky pie so the filling sets properly in the crust.

Directions

Step 1: Mix together pie ingredients

In a small bowl, mix together the flour, sugar and salt. Using a fork, stir in the oil and butter until the dough has a crumbly consistency. Once the oil and butter have been thoroughly incorporated, gradually add in the water until the dough holds together. If it’s still dry after 2 tablespoons, add a third.

Step 2: Roll and freeze the dough

A Person Rolling a Rolling PinTMB Studio

Lay out a sheet of waxed paper on a clean counter. Shape the pie dough into a round disk, and place it on the waxed paper. Top the dough with another sheet of waxed paper, then roll it out with a rolling pin into an 11-inch circle. Once you have the shape of your crust, place the crust (still between waxed paper) in the freezer for 10 minutes to chill.

Step 3: Prepare the crust

A Person's Hands Touching a Pie CrustTMB Studio

At this point, it’s time to get the oven ready. Preheat the oven to 375°F. After the initial chilling in the freezer, remove the top sheet of the waxed paper from the pie crust. Lift the bottom sheet of waxed paper, and invert the crust into a 9-inch pie plate. Remove the remaining waxed paper. Fit the crust into the pie plate. Trim the edges of the crust so it hits the edge, and flute the edges of the crust by making divots with your fingers.

Once the pie crust is prepped, plate it in the fridge to chill while you prep the rest of your pie.

Step 4: Make crust decorations

Cookie Dough With Molds on a Marble SurfaceTMB Studio

Lay down the waxed paper again, and roll out the dough scraps to 1/8-inch thickness. Cut the pieces using a 1-inch leaf-shaped cookie cutter. Place the pie crust shapes on an ungreased baking sheet. Bake for six to eight minutes or until the edges of the pieces are very lightly browned. Cool them on a wire rack as you start to prepare the filling.

Editor’s Tip: Keep the oven at 375° so it’s ready to bake the pie!

Step 5: Mix the filling

A Hand Holding a Mixer to a Bowl of Orange LiquidTMB Studio

In a large bowl, beat the egg, egg white, brown sugar, sugar, salt, cinnamon, allspice, nutmeg and cloves together until smooth. Beat in the canned pumpkin. Gradually add in the milk as you beat the pumpkin pie mixture together.

Editor’s Tip: Not sure which canned pumpkin is the best for your healthy pumpkin pie? We tested the best canned pumpkin brands so you don’t have to!

Step 6: Pour and bake

A Person Pouring Orange Liquid Into a Pie CrustTMB Studio

Pour the pie filling into the chilled crust, then bake for 45 to 50 minutes. You’ll know the pie is done when you can insert a knife in the center and it comes out clean.

Step 7: Cool and decorate

A Pie on a Wire RackTMB Studio

Cool the pie on a wire rack. Garnish with any crust decorations you’ve made. Then you’re ready to slice and serve!

Editor’s Tip: Don’t forget to top it with whipped cream. Or, if you’re feeling extra ambitious, why not make your own bourbon whipped cream?

Healthy Pumpkin Pie Variations

Looking to make your healthy pumpkin pie even healthier? Try a few of these tasty tips!

  • Do a different crust: For a dairy-free crust, try this oil pie crust or this vegan pie crust. For a lower-carb crust, try this almond-flour pie crust, or make a gluten-free pie crust.
  • Use alternative sweeteners: This pie recipe already has a reduced amount of added sugar, but you can also switch up the sweetener altogether. Try using a sugar alternative that you like. Be sure to note the differences in measurements for each alternative—some of them may not be a simple 1:1 swap.
  • Go fresh: Our fresh pumpkin pie recipe uses pureed fresh pumpkin instead of canned pumpkin. Keep in mind that with a fresh pumpkin, the texture and flavor will differ from a traditional pie. Make sure you know the differences between canned pumpkin and fresh pumpkin before you decide!

How to Store Healthy Pumpkin Pie

Pumpkin pie can be stored in the refrigerator for up to three days after baking, and three days before baking too. Either way, don’t keep it out at room temperature for too long at any point. The custard filling contains eggs, and you don’t want to risk bacteria buildup.

Healthy Pumpkin Pie Tips

Pumpkin Pie With a Slice Cut OutTMB Studio

How can you keep your pumpkin pie from cracking?

To prevent pie cracking, make sure to not overbake your pie filling. When you take it out of the oven, there should still be a slight jiggle at the center of the pie. Also, make sure to allow the pumpkin pie to rest and cool at room temperature—not in the refrigerator.

How do you keep the crust from getting soggy in this pumpkin pie recipe?

To prevent a soggy crust, make sure to bake the pie on the lowest oven rack. Or, blind bake the crust first! Even when a recipe doesn’t call for blind baking, feel free to do it anyway to ensure a crispy crust. Follow our guide on how to blind bake as you go.

Healthy Pumpkin Pie

Prep Time 20 min
Cook Time 45 min
Yield 8 servings.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) pumpkin
  • 1 cup fat-free evaporated milk
  • Whipped cream, optional

Directions

  1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of waxed paper into an 11-in. circle. Freeze for 10 minutes.
  2. Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.
  3. Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  4. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.