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This crustless healthy pumpkin pie with Greek yogurt is a lighter twist on classic pumpkin pie that’s creamy, flavorful, and incredibly easy to make. Made with pumpkin puree, Greek yogurt, and warm spices, this healthier pumpkin pie has all the cozy fall flavor you love without the crust. It is perfect for Thanksgiving, and you can even make it as individual servings!
Pumpkin pie has always been one of those desserts that makes Thanksgiving feel extra special, and this is one of our favorite ways to enjoy it. I love how creamy and comforting it is, with the perfect balance of pumpkin and cozy spices in every bite. It’s such an easy dessert to make ahead, and I hope it becomes a favorite at your holiday table, too! For more delicious recipes, check out our collection of healthy Thanksgiving desserts!
Table of Contents
- 🔎 Quick Look: Crustless Pumpkin Pie with Greek Yogurt
- Why You Will Love This Recipe
- Key Ingredients
- How to Make Crustless Healthy Pumpkin Pie with Greek Yogurt
- How to Make Mini Pumpkin Pies
- Expert Tips
- Serving Suggestions
- Storage Instructions
- Pumpkin Pie Recipe FAQs
- More Pumpkin Recipes to Try!
- Crustless Healthy Pumpkin Pie with Greek Yogurt Recipe
🔎 Quick Look: Crustless Pumpkin Pie with Greek Yogurt
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 45 minutes
- 🕒 Total Time: 55 minutes
- 🍽 Calories: ~70 kcal per serving
- 👥 Servings: 12
- 💙 WW Points: 0 WW points
- 🥣 Key Ingredients: Pumpkin puree, Greek yogurt, eggs, sweetener, pumpkin pie spice
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Crustless: This pumpkin pie is lightened up! It’s a crustless pumpkin pie made with Greek yogurt. Try our easy no-bake pumpkin pie cups next!
- Sugar-Free Option: As an option, you can make this pumpkin pie sugar-free. For another delicious recipe, try our sugar-free pumpkin cheesecake!
- Full or Mini Pies: You can make mini pumpkin pies with this recipe!
- Easy & Quick: This classic Thanksgiving dessert comes together quickly.
- Delicious: You get the flavors of the rich, velvety pumpkin.
- Healthy: This pumpkin pie is a healthier version without sacrificing flavor.
“This is the ONLY healthy pumpkin pie I make. It got me hooked on Healthy Foodie Girl. The orange zest in the pie makes all the difference.”
-nancy
Key Ingredients
- 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.
- 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.
Find the full list of ingredients and measurements in the recipe card below.
How to Make Crustless Healthy Pumpkin Pie with Greek Yogurt
- 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.
- Lightly spray your 9-inch pie dish with oil. Then, pour in the pumpkin pie mixture and bake at 350°F for 35-45 minutes.
How to Make 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.
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.
- Gluten-Free Option: To make this pumpkin pie gluten-free, swap the all-purpose flour for a 1:1 certified gluten-free all-purpose flour blend. Or, use oat flour instead.
Serving Suggestions
After the pumpkin pie is cooked, let it slightly cool before slicing it. As an option, top your pumpkin pie with whipped cream! This pumpkin pie is delicious at Thanksgiving served alongside oven-roasted brined turkey breast, air fryer turkey breast, our viral turkey stuffing meatballs, homemade mashed potatoes, and homemade cranberry sauce. See our collection of 30+ Thanksgiving sides for more ideas!
Storage Instructions
- Refrigerator: You can store this pumpkin pie in the refrigerator for 3-4 days. Store it in an airtight container. It is such a delicious treat to have on hand and is great for meal prep.
- Freezer: Freeze this homemade pumpkin pie for 2-3 months in a freezer-safe container.
Pumpkin Pie Recipe FAQs
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 zero Weight Watchers points!
How Long Does Homemade Pumpkin Pie Last?
This homemade healthy pumpkin pie will last 3-4 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.
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 Pumpkin Recipes to Try!
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.
Crustless Healthy Pumpkin Pie with Greek Yogurt
Equipment
Ingredients
- 15 ounce can of pumpkin puree
- 1/2 cup 0-fat Greek yogurt
- 2 eggs
- 1 extra egg yolk
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 3/4 cup sugar or 1:1 sugar-free sweetener
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- 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!
Video
Notes
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stumbled across this when looking for a carb-free option after international Carb day (Thanksgiving). I didn’t have all the ingredients and subbed nutmeg for the pumpkin pie spice, but it was delightful. Can’t wait to try it again with the orange zest. Thank you!
Hi Courtney, I am so happy you found us and enjoyed the healthy pumpkin pie! Nutmeg is such a cozy swap, and I am glad it still turned out delicious! I cannot wait for you to try it again with the orange zest because it adds such a bright, fresh flavor. Thank you so much for sharing your experience!
Just ate 2 pieces for Thanksgiving dessert! It was delicious! I used 1/4 C sugar and 1/2 C monkfruit. If anyone is on WeightWatchers…2 points per piece…at 8 pieces per pie. Yummy! Loved the orange zest!
Hi Debbie, thank you so much for sharing this! I’m so happy this pumpkin pie was a delicious Thanksgiving dessert for you. Your sweetener combo sounds perfect, and I am glad you loved the orange zest too. Thank you for taking the time to leave a review!
This is the ONLY healthy pumpkin pie I make. It got me hooked on Healthy Foodie Girl. The orange zest in the pie makes all the difference.
Hi Nancy, that is so wonderful to hear! We’re so happy that our healthy pumpkin pie won you over, the touch of orange zest really does make it special. Thank you so much for sharing this and for being part of the Healthy Foodie Girl community!
This pumpkin pie is hands down the best healthy pumpkin pie. It is crustless, easy to make, and absolutely delicious!
Following Weight Watchers it’s 0 points. It’s not to be missed.