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Healthy Pumpkin Pie - A Lighter Take on a Cozy Classic

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour or white whole-wheat flour (see Variations)
  • 2 tablespoons coconut sugar or light brown sugar
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons melted coconut oil or unsalted butter, cooled
  • 1–2 tablespoons cold water (as needed, for whole-wheat crust only)
  • For the filling: 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 cup plain 2% Greek yogurt (or whole-milk for extra creaminess)
  • 1/3 cup pure maple syrup
  • 2 tablespoons light brown sugar (optional for a slightly sweeter pie)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon fine sea salt
  • To serve (optional): Lightly sweetened whipped coconut cream or Greek yogurt, chopped toasted pecans, or a drizzle of warm maple syrup

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Place a rack in the lower-middle position to help the crust bake evenly.
  2. Make the crust: In a bowl, mix almond flour (or white whole-wheat flour), coconut sugar, and salt. Stir in melted coconut oil or butter. For almond flour, the mixture should press together like damp sand; for whole-wheat flour, add 1–2 tablespoons cold water until it holds when pinched.
  3. Press and par-bake: Press the crust firmly and evenly into a 9-inch pie plate, going up the sides. Prick the bottom with a fork. Bake for 10 minutes to set. If using whole-wheat flour, line with parchment and pie weights for cleaner edges, then remove weights after 10 minutes.
  4. Lower the oven: Reduce the oven temperature to 350°F (175°C) after the crust par-bake.
  5. Mix the filling: In a large bowl, whisk pumpkin, eggs, Greek yogurt, maple syrup, brown sugar (if using), vanilla, spices, and salt until smooth. Avoid over-whisking to reduce air bubbles.
  6. Fill the crust: Pour the filling into the warm crust. Tap the pie plate gently on the counter to release any air bubbles.
  7. Bake until set: Bake at 350°F for 35–45 minutes. The edges should be set, and the center should have a slight jiggle, like gelatin. Do not overbake—it will firm up as it cools.
  8. Cool completely: Let the pie cool on a rack for at least 2 hours. This helps the custard finish setting and makes for neat slices.
  9. Chill (optional but recommended): Refrigerate for 2–4 hours for the cleanest cut and best texture.
  10. Serve: Slice and top with a dollop of whipped coconut cream or Greek yogurt. Add toasted pecans for crunch if you like.