8 Pumpkin Pie Healthy Recipes: No Added Sugar
Pumpkin pie prepared healthy is a great alternative to regular pumpkin pie with unhealthy additives.
The 8 pumpkin pie healthy recipes include classic no-sugar pumpkin pie, coconut, oat crust, greek yogurt, almond butter, maple-free pumpkin pie with dates, cashew cream and chia pumpkin pie.
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8 Pumpkin Pie Healthy Recipes
The following pumpkin pie healthy recipes include easy step-by-step instructions and ingredient list. There is a wide variety of flavors with no added sugar.
1. Classic No-Sugar Pumpkin Pie
This wholesome version of the traditional pumpkin pie uses natural sweetness from dates and pure pumpkin for a delicious, guilt-free dessert.
Ingredients:
- 1 ½ cups pure pumpkin puree
- ½ cup pitted Medjool dates, soaked and blended
- 2 large eggs
- ¾ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
- 1 pre-baked whole-grain or almond flour crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a blender, combine pumpkin puree, blended dates, eggs, almond milk, and spices.
- Blend until smooth and creamy.
- Pour mixture into the pre-baked crust.
- Bake for 45–50 minutes or until the center is set.
- Let cool completely before serving.
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2. Coconut Pumpkin Pie
A creamy and tropical take on pumpkin pie using coconut milk for richness and natural sweetness from ripe bananas.
Ingredients:
- 1 ½ cups pumpkin puree
- 1 ripe banana, mashed
- ¾ cup full-fat coconut milk
- 2 eggs
- 1 tsp cinnamon
- ½ tsp allspice
- 1 tsp vanilla extract
- 1 pre-baked coconut flour crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, banana, coconut milk, eggs, and spices.
- Pour filling into the crust.
- Bake for 45 minutes or until firm.
- Cool before slicing and serving.
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3. Oat Crust Pumpkin Pie
This hearty pie features a naturally sweet oat crust and a smooth pumpkin filling with no added sugar.
Ingredients:
- 1 ½ cups pumpkin puree
- 2 eggs
- ½ cup unsweetened applesauce
- ½ cup oat milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 oat crust (made from blended oats, coconut oil, and water)
Instructions:
- Preheat oven to 350°F (175°C).
- Mix pumpkin puree, eggs, applesauce, milk, and spices in a bowl until smooth.
- Pour filling into the oat crust.
- Bake 45–50 minutes or until the filling is set.
- Allow to cool before serving.
4. Greek Yogurt Pumpkin Pie
This protein-packed version uses Greek yogurt for a creamy texture and natural tang.
Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup plain Greek yogurt
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 pre-baked whole wheat crust
Instructions:
- Preheat oven to 350°F (175°C).
- Combine pumpkin puree, Greek yogurt, eggs, and spices in a bowl.
- Whisk until smooth.
- Pour mixture into the crust.
- Bake for 40–45 minutes.
- Cool before slicing.
5. Almond Butter Pumpkin Pie
A rich and nutty pie that uses almond butter for creaminess and depth of flavor.
Ingredients:
- 1 ½ cups pumpkin puree
- ¼ cup almond butter
- 2 eggs
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp vanilla extract
- 1 almond flour crust
Instructions:
- Preheat oven to 350°F (175°C).
- Mix pumpkin puree, almond butter, eggs, milk, and spices until smooth.
- Pour filling into the crust.
- Bake 45 minutes or until set.
- Let cool before serving.
6. Maple-Free Pumpkin Pie with Dates
This naturally sweetened pie uses dates and a hint of orange zest for a bright, flavorful twist.
Ingredients:
- 1 ½ cups pumpkin puree
- ½ cup blended dates
- 2 eggs
- ¾ cup unsweetened oat milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- Zest of 1 orange
- 1 pre-baked spelt crust
Instructions:
- Preheat oven to 350°F (175°C).
- Blend pumpkin puree, dates, eggs, milk, spices, and orange zest.
- Pour into the crust.
- Bake 45–50 minutes or until firm.
- Cool completely before serving.
7. Cashew Cream Pumpkin Pie
This vegan-friendly pie uses soaked cashews to create a silky, dairy-free filling.
Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup soaked cashews (soaked 4 hours, drained)
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 date-based nut crust
Instructions:
- Preheat oven to 350°F (175°C).
- In a blender, combine pumpkin puree, cashews, milk, and spices.
- Blend until creamy.
- Pour into the crust.
- Bake for 40 minutes or until slightly firm.
- Chill before serving.
8. Chia Pumpkin Pie
A no-bake, nutrient-dense pumpkin pie that uses chia seeds to thicken the filling naturally.
Ingredients:
- 1 ½ cups pumpkin puree
- ¾ cup unsweetened almond milk
- ¼ cup chia seeds
- 1 ripe banana
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp vanilla extract
- 1 nut and date crust
Instructions:
- Blend pumpkin puree, almond milk, banana, and spices until smooth.
- Stir in chia seeds and let sit for 15 minutes to thicken.
- Pour mixture into the crust.
- Refrigerate for at least 4 hours or overnight before serving.
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