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THE BEST HEALTHY PUMPKIN PIE

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There is one iconic dessert that never fails to steal the spotlight on Thanksgiving, and that is pumpkin pie! This crustless healthy pumpkin pie is the one you’ve been waiting for. It is a cherished favorite of ours. Indulge in the rich, velvety goodness you love, with warm, comforting flavors. It has the earthy sweetness of the pumpkin, complemented by aromatic spices like cinnamon, nutmeg, and ginger. It comes together effortlessly and you can even make individual servings. We hope you enjoy this pumpkin pie as much as we do!

mini pumpkin pies

Why You Will Love Healthy Pumpkin Pie

  • This pumpkin pie is lightened up!
  • It is a crustless pumpkin pie that is easy to make!
  • As an option, you can make this pumpkin pie sugar-free.
  • You can make mini pumpkin pies with this recipe!
  • This classic Thanksgiving dessert comes together quickly.
  • You get the flavors of the rich, velvety pumpkin.
  • This pumpkin pie is a healthier version without sacrificing flavor.

Ingredients Needed For Healthy Pumpkin Pie

Ingredients for healthy pumpkin pie
  • Pumpkin Puree: Use one can of pumpkin puree, not pumpkin pie filling.
  • Greek Yogurt: Use 0-fat plain Greek yogurt.
  • Eggs: Use two whole eggs and one extra egg yolk.
  • Orange Zest: The orange zest complements the flavors of the pumpkin.
  • Vanilla: Add a splash of vanilla extract for flavor.
  • Sweetener: Use sugar or a 1:1 sugar-free sweetener.
  • Cornstarch: Helps set and firm the filling.
  • Flour: Helps the pumpkin pie come together and thickens it.
  • Pumpkin Pie Spice: Adds pumpkin spice flavor!
  • Cinnamon: Ground cinnamon adds flavor to this pumpkin pie.
  • Salt: A small amount of salt to enhance the flavors.

What Size Pie Dish To Use

Make sure to use an oven-safe dish. If you are making one full pumpkin pie, use a 9-inch pie dish. If you make individual pumpkin pies, use a non-stick muffin pan or these 5-6 inch mini pie dishes.

How To Make Crustless Pumpkin Pie

Step 1: Add the pumpkin puree, 0-fat Greek yogurt, whisked eggs, orange zest, vanilla extract, sweetener, cornstarch, flour, pumpkin pie spice, cinnamon, and salt to a bowl. After that, mix all the ingredients until thoroughly combined.

Step 2: Lightly spray your pie dish or muffin pan if making individual pies, with oil. Then, pour in the pumpkin pie mixture and bake at 350°F for 35-45 minutes or 20-30 minutes for the individual pumpkin pies.

Make Individual Mini Pumpkin Pies

This recipe is amazing because you have the option to make individual mini pumpkin pies! All you have to do is pour the pumpkin pie mixture into a non-stick muffin pan instead of a pie dish. It makes about 12-16 individual pumpkin pies. Or, make 4-6 mini pumpkin pies in these mini pie dishes. Then, bake the mini pumpkin pies at 350°F for 20-30 minutes and enjoy.

individual pumpkin pie

How To Serve Pumpkin Pie

After the pumpkin pie is cooked, let it slightly cool before slicing it. Serve this sliced pumpkin pie or individual pumpkin pies on plates. As an option, top your pumpkin pie with whipped cream! This pumpkin pie is delicious at Thanksgiving served alongside our turkey stuffing meatballs, mashed potatoes, and cranberry sauce.

How To Store Pumpkin Pie

In The Refrigerator: You can store this pumpkin pie in the refrigerator for 3-5 days. Store it in an airtight container. It is such a delicious treat to have on hand and is great for meal prep.

In The Freezer: Freeze this homemade pumpkin pie for 2-3 months in a freezer-safe container.

Expert Tips

  • How To Mix The Ingredients: You can mix the ingredients by hand or use a handheld mixer on low to medium until all the ingredients are combined.
  • Whisk The Greek Yogurt: Whisk the ingredients to make sure the Greek yogurt is thoroughly combined. You don’t want any lumps of Greek yogurt.
  • Use Pumpkin Puree: Make sure to use pumpkin puree. Do not use pumpkin pie filling in this recipe as it contains added sugar.
  • Make This Pie Sugar-Free: You can easily make this pie sugar-free by using a 1:1 sugar-free substitute such as Swerve.
  • Lightly Spray The Dish With Oil: Lightly spray the pie dish or non-stick muffin pan with oil before pouring in the pumpkin pie mixture. It helps make it easier to remove the pie once it is cooked.
  • Add The Orange Zest: The orange zest is not to be missed as it elevates this pumpkin pie and complements the flavors of the pumpkin.

Frequently Asked Questions

Is Pumpkin Pie Healthy?

This pumpkin pie is a healthier version of the classic dessert! It is made with simple ingredients such as pumpkin puree, eggs, and Greek yogurt. Also, this pumpkin pie is crustless. There is no butter or oil in this recipe and it is 0 Weight Watchers points per serving.

How Long Does Homemade Pumpkin Pie Last?

This homemade pumpkin pie will last 3-5 days in the refrigerator when stored in an airtight container.

Can You Freeze Pumpkin Pie?

This crustless pumpkin pie can be frozen! It will last up to 3 months in the freezer. Just make sure to store it in a freezer-safe container.

Can I Make Pumpkin Pie Ahead Of Time?

Yes, you can make this homemade pumpkin pie ahead of time. It lasts 3-5 days from making it when stored in the refrigerator.

Why Add Orange Zest?

You definitely want to pick up an orange for this recipe as it brightens up the recipe and brings this pumpkin pie to a whole other level. Orange is a winning combination with pumpkin. It adds a bright citrusy flavor that complements the rich, earthy flavor of the pumpkin. The orange zest is not to be missed and truly enhances the overall complexity and depth of flavor of the pumpkin pie!

Why Does Pumpkin Pie Crack?

After baking a pumpkin pie, it’s crucial not to overdo it, as the filling, rich in eggs, can easily crack. Eggs play a key role in thickening and setting the custard when cooked. If pumpkin pie is left in the oven for too long, the proteins in the eggs can tighten too quickly, leading to cracks. To ensure a smooth and well-set pie, remove it from the oven and allow it to cool at room temperature. While it cools the custard will continue to set. Don’t worry if your pumpkin pie cracks, my pumpkin pies sometimes crack, they will still taste incredible!

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you. We hope you enjoy this pumpkin pie!

THE BEST HEALTHY PUMPKIN PIE

Recipe by Shawna
4.4 from 8 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

69

kcal

There is one iconic dessert that never fails to steal the spotlight on Thanksgiving, and that is pumpkin pie! This healthy crustless pumpkin pie is the one you’ve been waiting for.

Cook Mode

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Ingredients

  • 15 oz can of pumpkin puree (not pumpkin pie filling)

  • 1/2 CUP 0-fat Greek yogurt

  • 2 eggs and 1 extra egg yolk

  • 1/2 TSP orange zest

  • 1 TSP vanilla extract

  • 3/4 CUP sugar or 1:1 sugar-free sweetener

  • 1 TBSP cornstarch

  • 1 TBSP flour

  • 1 TSP pumpkin spice

  • 1/4 TSP cinnamon

  • 1/4 TSP salt

Directions

  • Add the pumpkin puree, 0 fat Greek yogurt, whisked eggs, orange zest, vanilla extract, sweetener, cornstarch, flour, pumpkin pie spice, cinnamon, and salt to a bowl. Then, mix all of the ingredients until they are thoroughly combined and smooth. Make sure there are no lumps of Greek yogurt.
  • Lightly spray your pie dish or non-stick muffin pan (if making individual pies) with oil. Then, pour in the pumpkin pie mixture and bake at 350°F for 35-45 minutes or 20-30 minutes for the individual pumpkin pies. Enjoy!

Recipe Video

YouTube video

Notes

  • This recipe makes 1 pumpkin pie or 12-16 individual pumpkin pies. The nutrition information is based on 12 individual pumpkin pies.
  • WW Points™: 0 points  *if you use a sugar-free sweetener
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

12 servings per container


  • Amount Per ServingCalories69
  • % Daily Value *
  • Total Fat 1.2g 2%
    • Saturated Fat 0.4g 0%
    • Trans Fat g
  • Cholesterol 45mg 15%
  • Sodium 85mg 4%
  • Potassium 167mg 5%
  • Total Carbohydrate 7.1g 3%
    • Dietary Fiber 1.1g 4%
    • Sugars 3.6g
  • Protein 7.6g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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