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The ULTIMATE Healthy Pumpkin Pie Recipe - sweet, creamy & absolutely the BEST! This "skinny" pie doesn't taste healthy AT ALL!! You'll never use another pumpkin pie recipe again! ♡ homemade clean eating healthy pumpkin pie recipe. easy no sugar pumpkin pie filling and crust recipe. best ever pumpkin pie recipe from scratch for thanksgiving.

The Ultimate Healthy Pumpkin Pie

© Amy's Healthy Baking
Yields: 1 pie, 10 slices
This is the perfect pumpkin pie recipe! It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Plus it’s topped with fresh homemade whipped cream! Leftover pie will keep for about one week if stored in the refrigerator, and leftover whipped cream will keep for about a week if stored in an airtight container in the refrigerator too.
5 from 22 votes
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Ingredients 

FOR THE CRUST

FOR THE FILLING

FOR THE WHIPPED CREAM

  • 3 tbsp (45mL) heavy whipping cream
  • 6 tbsp (90g) plain nonfat Greek yogurt (see Notes!)
  • ½ tsp liquid stevia (or adjusted to taste – and see Notes!)

Instructions

  • To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles crumbs. (See photo in the blog post above.)
  • In a small bowl, whisk together the milk, maple syrup, vanilla, and 1 teaspoon of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water ¼ teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. (I often use a total of 1 tablespoon of water.)
  • Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 30 minutes.
  • While the dough chills, prepare the filling. Stir together the pumpkin purée and Greek yogurt in a large bowl. In a separate smaller bowl, whisk together the milk and cornstarch. Stir the milk mixture into the pumpkin mixture. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Stir in the maple syrup, vanilla, and liquid stevia. Gradually stir in the egg whites until fully incorporated.
  • Preheat the oven to 375°F, and coat a standard 9”-round pie plate (not deep dish!) with nonstick cooking spray.
  • Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang.
  • Line the center of the pie with foil, ensure that the foil is fully touching the dough all the way around the steep sides of the pie plate, and pour pie weights or uncooked rice into the center. Bake the crust at 375°F for 15 minutes. Carefully remove the foil and pie weights or rice.
  • Pour the filling into the center of the parbaked crust. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. Cool completely to room temperature; then chill the pie for an additional 8 hours before serving.
  • To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Remove from the freezer. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. Add the Greek yogurt and liquid stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. Cover and refrigerate until ready to serve the pie. Top each slice with a dollop of whipped cream.

Notes

STEP-BY-STEP PHOTOS: For step-by-step photos, see my blog post above!
 
IMPORTANT PIE PLATE NOTE – READ BEORE BEGINNING: Before you start making this recipe, measure your pie plate! This recipe was specifically designed for a standard 9"-round pie plate, like this. If you measure from the inside of your pie plate, it should be no more than 1 ⅜” tall. If you try substituting a 9"-round deep dish pie plate, then there won't be enough pie crust dough to go all the way up its sides.
 
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: For a sweeter pie filling, increase the liquid stevia by an additional ¼ teaspoon. Alternatively, substitute additional pure maple syrup for an equal amount of milk in the filling. (For example, use ½ cup of pure maple syrup, and reduce the milk to ¼ cup.)
 
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s really important to measure the flour using this method or a kitchen scale. (← That’s the one I own!) Too much flour will throw off the ratio of flour to butter and change the texture of your pie crust.
 
IMPORTANT PARBAKING TIP (STEP 7) – READ BEFORE BEGINNING: I prefer foil because it’s a slightly better conductor of heat and doesn’t absorb any of the butter or turn greasy while baking.
 
Parchment paper may be substituted for the foil during the parbaking step. However, it does not conduct heat like foil, so the bottom crust will be slightly underdone. If using parchment paper, crumple it up into a ball first, then smooth it out. This trick helps it lay flatter and helps ensure that the pie weights are evenly spread out over the bottom and up the sides, which means you shouldn’t see any bubbles in the bottom of your pie crust.
 
IMPORTANT CHILLING NOTE – READ BEFORE BEGINNING: If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. The longer you're able to chill the pie, the more the flavors will meld and the cleaner your cuts will be when you slices pieces to serve.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may also be substituted, but the taste and texture of your pie crust will be slightly different.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
PUMPKIN PURÉE NOTES: Use regular canned pumpkin purée (also called 100% pure pumpkin). I don’t recommend substituting pumpkin pie mix! It contains added sugar, spices, and other ingredients, so it can behave differently in baking recipes. I haven’t personally tried using homemade pumpkin purée, but I have a feeling it should work.
 
MAPLE SYRUP NOTES + ALTERNATIVES: For the best results, use pure maple syrup (the kind that comes directly from maple trees!). Pancake syrup and sugar-free syrups contain different ingredients, so substituting them can affect the taste, texture, and how well the pie turns out.
 
Honey or agave may be substituted for the pure maple syrup; however, maple syrup produces the best taste.
 
STEVIA NOTES + ALTERNATIVES: Stevia is a plant-based, sugar-free, no-calorie sweetener that’s very concentrated. I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here because because that’s the best price I’ve found.
 
Other concentrated stevia products, such as 1 ½ teaspoons of this powdered version, may be substituted in the pie filling. The amount will vary depending on the exact stevia brand and product that you use.
 
If you really don't want to use stevia in the pie filling, then substitute ¼ cup (60mL) of pure maple syrup, honey, or agave AND decrease the milk to ¼ cup (60mL) to compensate for the added volume. Alternatively, substitute ¼ cup (48g) of coconut sugar, brown sugar, or granulated sugar AND decrease the milk to 6 tablespoons (90mL).
 
If you don't want to use stevia in the whipped cream, then substitute ¼ cup of confectioners style erythritol, granulated sucralose, or regular powdered sugar (confectioners’ sugar). You can also adjust the amount of any of these to suit your tastes!
 
PUMPKIN PIE SPICE ALTERNATIVE: If you prefer to use store-bought pumpkin pie spice, substitute 2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, and ginger.
 
BLACK PEPPER NOTE: Don’t skip the black pepper! I know it seems like a strange ingredient for pumpkin pie, but it really enhances the spices’ warmth and gives the pie an extra richness to its flavor.
 
EGG WHITE NOTE + ALTERNATIVE: This pie requires all 3 egg whites. The egg whites contain the majority of the protein, and that protein helps ensure that the pie sets properly and has the correct consistency. If you prefer to use whole eggs, then use 3 large eggs AND reduce the milk by 1 ½ tablespoons to compensate for the added volume from the yolks.
 
GREEK YOGURT NOTE: Not all brands and types behave the same! For the best results, use Greek yogurt that only contains the ingredients of milk and live and/or active cultures. (It’s fine if the ingredients list out the exact cultures used!) I love FAGE plain nonfat Greek yogurt because I’ve found it’s the thickest of any brand that I’ve tried (which yields the best whipped cream consistency!), and its flavor also has less of a yogurt “tang” to it.
 
CRUSTLESS OPTION: This pumpkin pie can be made without the crust! Skip Steps 1-3 and 6-7. Follow Steps 4 and 8 as written, and in Step 5, preheat the oven to 350°F instead.
 
GLUTEN-FREE OPTION: I'm still working on perfecting a gluten-free version of the crust, but I’ll update the recipe accordingly when I do.
 
HOW TO STORE: Leftover pie will keep for about one week if stored in the refrigerator. Any leftover whipped cream will keep for about a week if stored in an airtight container in the refrigerator too.
 
{clean eating, low fat, lower sugar, nut-free, "crustless" gluten-free option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.