Healthy Pumpkin Pie Filling Recipe – So Good!

Looking for a healthy pumpkin pie filling recipe that is so healthy you can eat it for breakfast?! Look no further! We are using better-for-you natural sweeteners to make this vegetable irresistible and good enough for breakfast and dessert.

To all the pumpkin pie fans out there, you are going to love this recipe! To all the pumpkin pie haters . . . thank you for the leftovers. Biting into this healthy pumpkin pie is going to be even better in the morning!

I’m serious about this yummy pie – I love it! This healthy version of classic pumpkin pie is something I came up with after experimenting with different sweeteners to find the perfect blend for great flavor without loading up on a bunch of added sugar. In the end, I think this recipe really hits the spot.

Make this healthy pumpkin pie filling with some homemade pumpkin pie spice and a fabulous coconut oil pie crust and enjoy your Thanksgiving dessert guilt free!

Why This is My Favorite Pumpkin Pie Filling

This healthy pumpkin pie recipe has become my new pumpkin pie gold standard. I’m throwing out my old recipe and replacing it with this one because it is:

• Easy to prepare with very little prep time
• Has a perfect pumpkin pie texture
• Is not overloaded with unhealthy sugars – it uses natural sweeteners
• Has the most fantastic pumpkin flavor that everyone adores

Printable Healthy Pumpkin Pie Filling Recipe

If you are a pumpkin pie connoisseur, go ahead and print out this recipe and get cookin’! If you need a little more instruction, keep on reading!

What Makes this Pumpkin Pie Filling Healthy?

We’ll be starting this pumpkin pie filling recipe with canned pumpkin puree, rather than with pumpkin pie filling. Using unsweetened pumpkin puree lets us control the sweetener type and amount.

For sweeteners, it’ll be pure maple syrup with the option to add some coconut sugar or organic cane sugar. This will save us on calories and unnecessary sugar.

You can choose any milk you want for this recipe – regular dairy, almond milk, coconut milk, soy milk – whatever you prefer. This makes it a great option for a lactose-free or vegan pumpkin pie recipe.

Finally, to make this pie really healthy and tasty, you can bake it in one my flaky and tender coconut oil pie crusts. Trust me – it’s good too! And healthy. It’s basically going to be pumpkin pie heaven!

What You’ll Need for this Pumpkin Pie Filling

Equipment

To make this healthy, from scratch pumpkin pie filling, you’ll need:

• A blender or bowl and whisk/mixing spoon
• A pie crust – either homemade (I recommend this coconut oil pie crust) or store-bought pie crust

Ingredients

You’ll also need these ingredients:

• 1 can pumpkin puree (15 oz) NOT pumpkin pie filling
• 3 eggs
• 1/4 cup pure maple syrup
• 1/8 cup coconut sugar or organic cane sugar (optional)
• 1/4 cup milk (almond, coconut, coconut cream, dairy – any milk will work)
• 1 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp cinnamon
• 1/4 tsp salt

How to Make a Pumpkin Pie

Don’t be intimidated by pumpkin pie filling recipes! It is as easy as mixing all the ingredients, pouring it in a crust and baking.

You can add all the ingredients directly into a blender, or mix them up in a bowl. You’ll want a smooth consistency, which is why I prefer the blender. You are basically making a pumpkin custard, that tastes oh-so-delicious!

How to Prevent Pie Cracking

The key to perfect pumpkin pies without cracks is to not overcook. You’ll have to watch it carefully in the oven and pull it out when you see the edges are set and the center is somewhat jiggly still. It will continue to bake as it sits out and cools, giving it the perfect creamy texture.

If the pumpkin pie is overcooked, it tends to crack more, so watching your cook time will prevent most of this problem. But worry not – if your pie does crack, you can always cover it up with a big ol’ dollop of whipped cream!

How to Prepare the Pie Crust for a Pumpkin Pie Filling

If you’re using a homemade pie crust, it is best to partially cook or “blind bake” the crust before adding the filling recipe. It sounds fancy, but blind baking is a simple process of pre-cooking meant to help keep your crust near the edges of the pie plate, instead of shrinking/sliding down when cooked. This also helps to ensure the pie crust is cooked all the way through.

To do this, cover the inside of your unbaked pie crust with a layer of parchment paper. If you have pie weights, use them to weigh down the parchment paper. I don’t have pie weights so I use a couple of handful of dry beans.

With your over pre-heated to 425 degrees Fahrenheit, bake the pie crust for 10-12 minutes, until you see the edges turning slightly golden brown. Remove the parchment paper and weights, poke holes in the bottom with a fork, and place back in the oven to cook for another 8-10 minutes until the bottom is partially cooked through.

Once the pie crust is partially cooked, you can add your pie filling and proceed to bake according the the recipe instructions.

You can let your pie cool on a wire rack for up to an hour before serving, but I find them best if refrigerated overnight. This makes it a great pie to prep and have ready the day before a gathering!

Can this Pumpkin Pie be Made Ahead of Time?

If you’re trying to make this dessert ahead of time (and aren’t we all?) then you can do one of two things. You can bake your pie the day before you intend to eat it and store it in the refrigerator. This is my favorite method. You can also make it further in advance and freeze the pie.

If you are going to freeze your cooked pie, follow these steps:

1. Allow your cooked pie to cool.
2. Wrap the pie, while it’s still in the pie pan, tightly with plastic wrap or aluminum foil.
3. Place it in a large freezer bag or other freezer-safe container and label it with the name, date and reheating directions.
4. Freeze
5. When ready to use, remove from the freezer and thaw the pie overnight or for several hours in the refrigerator.
6. After the pie is thawed, you can enjoy it cold or reheat it in a 325 degree Fahrenheit oven for 10-15 minutes.

Be sure to wait until right before serving to add a dollop of whipped cream and perhaps a sprinkle of cinnamon or pumpkin pie spice, for good measure.

Storing Leftover Pumpkin Pie

If you have any leftover pie, you can store it in the fridge for 3-4 days or you can freeze it following the directions above. But who are we kidding? There probably won’t be any leftover pie!

Other Delicious Pumpkin Recipes

I truly think this is the best healthy pumpkin pie filling recipe I’ve ever eaten. If you’re looking to make your Thanksgiving pie a little healthier without giving up on flavor, you should give this a try. And if you do, I’d love to hear what you think. Comment below!

If you want some other yummy pumpkin recipes, try one of these. Thanks for being here today!

• How to Make Your Own Pumpkin Pie Spice and Does it Save Money?
• How to Make Roasted Pumpkin Seeds and 4 Recipes
• Healthy Pumpkin Muffins | Quick to Make and so Delicious!
• Healthy Pumpkin Smoothie Bowl | Loaded with Nutrition
• Healthy Pumpkin Dip
• Pressure Cooker Pumpkin Spice Crio Bru
• Pressure Cooker Pumpkin Pecan Breakfast Cake with Maple Cinnamon Sauce