I tucked one stealthy ingredient into this pumpkin pie, and the filling turns out unbelievably silky, rich, and secretly lighter than the classic. I swear no one guesses it is healthy until the last crumb is gone.

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I’m obsessed with this healthy pumpkin pie because it tastes like the pie I want after a big meal: creamy, spiced, and rich without knocking me out. I love how pumpkin puree gives it that deep, classic filling vibe, while Greek yogurt keeps the texture smooth and a little tangy in the best way.

No sad “lighter” dessert energy here. Just a clean slice with real body, real flavor, and that glossy pumpkin middle I keep sneaking back to the fridge for.

And honestly, I’d pick this over the heavy version almost every time. But save me the last slice.

Ingredients

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Pumpkin puree keeps it creamy, cozy, and full of that classic fall vibe.
Eggs help the filling set, so you get clean slices, not pudding.
Greek yogurt adds protein and a tangy little boost without making it weird.
Maple syrup sweetens naturally, and honestly, it tastes way better than sugar.
Almond milk keeps things light, but low fat milk works too.
Vanilla makes the pumpkin taste warmer, sweeter, and more homemade.
Cinnamon brings the cozy flavor everyone expects from pumpkin pie.
Ginger adds a tiny kick, so the pie doesn’t taste flat.
Cloves are strong, but they give that deep holiday flavor.
Nutmeg makes it taste like actual pie, not just pumpkin mush.
Sea salt balances the sweet stuff and makes every bite pop.
Rolled oats give the crust a hearty, chewy crunch you’ll actually notice.
Almond flour makes the crust tender, nutty, and more filling.
Plus, coconut oil and maple syrup help the crust stick together nicely.
Basically, the yogurt topping is whipped cream’s lighter, tangy cousin.

Ingredient Quantities

1 15 ounce can pumpkin puree (not pumpkin pie filling)

2 large eggs

1/2 cup plain Greek yogurt

1/3 cup pure maple syrup

1/2 cup unsweetened almond milk or low fat milk

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1 1/2 cups rolled oats (for crust)

1 cup almond flour (for crust)

2 tablespoons melted coconut oil (for crust)

2 tablespoons pure maple syrup (for crust)

Pinch of salt (for crust)

Optional topping: 1/2 cup plain Greek yogurt mixed with 1 tablespoon maple syrup

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a 9 inch pie pan.

2. Make the crust by combining 1 1/2 cups rolled oats, 1 cup almond flour, 2 tablespoons melted coconut oil, 2 tablespoons pure maple syrup, and a pinch of salt in a bowl; stir until mixture holds together when pressed.

3. Press the crust mixture evenly into the bottom and up the sides of the prepared pie pan; use the bottom of a measuring cup to compact it firmly.

4. Blind bake the crust for 8 to 10 minutes until it sets and just begins to brown; remove from oven and let cool slightly.

5. While crust bakes, whisk the filling: combine 1 15 ounce can pumpkin puree, 2 large eggs, 1/2 cup plain Greek yogurt, 1/3 cup pure maple syrup, 1/2 cup unsweetened almond milk or low fat milk, and 2 teaspoons pure vanilla extract until smooth.

6. Add spices and salt to the filling and whisk to combine: 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine sea salt.

7. Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula.

8. Bake at 350°F (175°C) for 40 to 50 minutes until the center is mostly set and a knife inserted near the center comes out with just a few moist crumbs.

9. Cool the pie completely on a wire rack, then chill in the refrigerator for at least 2 hours to fully set. Serve plain or with optional topping of 1/2 cup plain Greek yogurt mixed with 1 tablespoon maple syrup.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9 inch pie pan
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and measuring spoons
7. Flat bottom measuring cup or glass for pressing crust
8. Baking sheet (to catch any drips)
9. Wire cooling rack

FAQ

What temperature and baking time does this pie need? Preheat the oven to 350°F. Blind-bake the oat-almond crust for 10 minutes, pour in the filling, then bake 40 to 50 minutes until the center is set but still slightly jiggly. Let cool completely and chill at least 2 hours before serving.

Can I use fresh pumpkin instead of canned puree? Yes. Roast and puree about 2 to 2 1/2 pounds of sugar pumpkin, then drain any excess liquid so the texture matches canned puree.

Is this recipe gluten free? Yes if you use certified gluten free rolled oats and ensure the almond flour is gluten free, the crust and filling are naturally gluten free.

Can I substitute dairy or sweeteners? You can swap unsweetened almond milk for any other plant milk or low fat milk. Replace Greek yogurt with a dairy free yogurt of similar thickness. Maple syrup can be swapped for honey if not serving vegans.

How do I know when the pie is done? The edges should be set and the center should have a slight wobble but not be liquid. A thin knife inserted near the center should come out mostly clean. The filling firms further as it cools.

How should I store leftovers and can I make it ahead? Cover and refrigerate for up to 4 days. You can bake the pie a day ahead and keep it chilled. For longer storage, freeze slices up to 2 months; thaw overnight in the refrigerator.

Healthy Pumpkin Pie Recipe Substitutions and Variations

Eggs: use 1 “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes), or 1 “chia egg” (same ratio), or 1/4 cup applesauce per egg for moisture
Plain Greek yogurt: swap equal amount plain dairy yogurt, silken tofu blended until smooth, or unsweetened coconut yogurt for dairy free
Almond flour: replace with equal amount oat flour (pulse rolled oats to fine), or 1:1 whole wheat pastry flour, or finely ground blanched hazelnut flour
Pure maple syrup: use equal amount honey, agave nectar, or brown rice syrup (note texture and sweetness may vary)

Pro Tips

– Press the crust firmly and evenly into the pan, then pop it in the fridge for 10 minutes before blind baking. Chilling helps the coconut oil firm up so the crust keeps its shape and does not shrink away from the sides.

– When blind baking, watch for the edges to turn a light golden brown. That slight color means the crust set and will stay crisp under the moist filling. If the outer rim starts to brown too quickly, lower the oven by 10 to 15 degrees and tent the pan with foil.

– For a silky filling texture, room temperature eggs and dairy whip into a smoother mixture. Give the filling a gentle strain through a fine mesh sieve if you notice any fibrous bits from the pumpkin.

– Test doneness by a gentle jiggle and a knife near the center. The pie should hold at the edges and have a slightly soft, custardy center that firms as it chills. Overbaking leads to cracks and a dry mouthfeel.

– Chill the pie thoroughly, preferably a few hours or overnight, before slicing. Cold slices will be much cleaner. If you want a prettier presentation, dollop or pipe the yogurt-maple topping right before serving so it stays bright and not watery.

Healthy Pumpkin Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

270

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9 inch pie pan
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and measuring spoons
7. Flat bottom measuring cup or glass for pressing crust
8. Baking sheet (to catch any drips)
9. Wire cooling rack

Ingredients

1 15 ounce can pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup pure maple syrup
1/2 cup unsweetened almond milk or low fat milk
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 1/2 cups rolled oats (for crust)
1 cup almond flour (for crust)
2 tablespoons melted coconut oil (for crust)
2 tablespoons pure maple syrup (for crust)
Pinch of salt (for crust)
Optional topping: 1/2 cup plain Greek yogurt mixed with 1 tablespoon maple syrup

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9 inch pie pan.
Make the crust by combining 1 1/2 cups rolled oats, 1 cup almond flour, 2 tablespoons melted coconut oil, 2 tablespoons pure maple syrup, and a pinch of salt in a bowl; stir until mixture holds together when pressed.
Press the crust mixture evenly into the bottom and up the sides of the prepared pie pan; use the bottom of a measuring cup to compact it firmly.
Blind bake the crust for 8 to 10 minutes until it sets and just begins to brown; remove from oven and let cool slightly.
While crust bakes, whisk the filling: combine 1 15 ounce can pumpkin puree, 2 large eggs, 1/2 cup plain Greek yogurt, 1/3 cup pure maple syrup, 1/2 cup unsweetened almond milk or low fat milk, and 2 teaspoons pure vanilla extract until smooth.
Add spices and salt to the filling and whisk to combine: 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine sea salt.
Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula.
Bake at 350°F (175°C) for 40 to 50 minutes until the center is mostly set and a knife inserted near the center comes out with just a few moist crumbs.
Cool the pie completely on a wire rack, then chill in the refrigerator for at least 2 hours to fully set. Serve plain or with optional topping of 1/2 cup plain Greek yogurt mixed with 1 tablespoon maple syrup.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.