Healthier Pumpkin Pie


My son has been asking for a pumpkin pie for a few weeks now. Every time we went by the pumpkin patch at his school he would point to the little pumpkins and say, “There’s the pie pumpkins for pie!” He couldn’t wait to turn a cute little pumpkin into something homemade and delicious. So yesterday I finally made him his pie. But I took a shortcut and used canned pumpkin puree. It’s just so easy. He ate almost half of his pie, and today he finished it off. I couldn’t believe he ate the whole thing, but I wasn’t too stressed about it because I made this version a little healthier.

I used double the amount of eggs in this recipe, low calorie unsweetened almond milk and stevia for baking. To save on more calories, and keep the protein high, you can switch to just egg whites in this pie. I garnished with a little whipped cream.

recipe photo

Yield: Serves 8

Healthier Pumpkin Pie

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1 pre-made deep dish pie crust
1 - 15 oz can pumpkin puree
4 large eggs
1/2 cup stevia for baking, splenda for baking, stevia in the raw or sugar
1 cup skim milk (I used unsweetened almond milk)
2 teaspoons pumpkin pie spice
a pinch of salt


Preheat oven to 350 degrees. Place pie crust in oven for 10 - 15 minutes to pre-bake slightly and help prevent a soggy crust. Remove crust from oven.

Add pumpkin puree, eggs, milk, pumpkin pie spice and salt to a large bowl. Whisk well. Pour filling in crust and place back in oven.

Bake at 350 degrees 40 - 50 minutes or until center is set. Let cool on n a rack completely before refrigerating.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  22 Responses to “Healthier Pumpkin Pie”

  1. Allison — November 8, 2011 @ 9:40 am

    Pumpkin Pie is on my to make list too!!

    I wanted to also tell you I made your jambalaya recipe last night and it was GREAT! Hubby and I loved it and I can’t wait to eat the leftovers for lunch today!

  2. Miss @ Miss in the Kitchen — November 8, 2011 @ 9:48 am

    That is a gorgeous slice of pumpkin pie!

  3. Roxana GreenGirl {A little bit of everything} — November 8, 2011 @ 10:18 am

    Pumpkin pie is a must in our family around Thanksgiving! Your’s so pretty!

  4. Lydia (The Perfect Pantry) — November 8, 2011 @ 3:02 pm

    That looks delicious — and I’ve been on the hunt for a lighter pumpkin pie for Thanksgiving this year. Thanks!

  5. Belinda @zomppa — November 8, 2011 @ 3:25 pm

    This time of year calls for a gorgeous pumpkin pie such as this.

  6. Aggie — November 8, 2011 @ 5:16 pm

    I have to try this one out! my son loves pumpkin pie!

  7. Deborah — November 8, 2011 @ 6:43 pm

    I love the idea of a pie I don’t have to feel guilty about eating!

  8. Jaime {sophistimom} — November 8, 2011 @ 8:44 pm

    Looks so good, Angie.

  9. Maria — November 9, 2011 @ 10:15 am

    I want a slice!

  10. Donalyn — November 13, 2011 @ 10:34 am

    That looks delicious – pumpkin pie is my favorite!

  11. Natalie — November 16, 2011 @ 8:31 pm

    For being a healthier version, it’s pretty good. The pumpkin filling bakes to a taste on the eggier side. It’s actually great for breakfast that way, though. Otherwise it’s delicious with salted caramel ice cream for dessert!

  12. [email protected] — November 27, 2011 @ 3:35 pm

    First of all, what an absolutely stunning photograph! That pie has such a beautiful texture. So glad you came up with a healthier version that doesn’t sacrifice taste. But I also have my eye on your Apple Butter Pumpkin Pie, too! ;- )

  13. Jo — November 27, 2011 @ 7:04 pm

    This looks so delicious. Would love for you to share this with us over at

  14. What a gorgeous pie and you just can’t beat being healthier…it is good to do every think you can 🙂
    What a stunning photo too!

  15. Dee @ Cocktails with Mom — November 29, 2011 @ 5:45 pm

    What an awesome photo! Thanks for sharing this healthier version of pumpkin pie.

  16. so much stevia? — November 21, 2012 @ 9:04 am

    Please tell me you didn’t use a half cup of stevia for this recipe. To sweeten coffee I use about 1/16 t. Dear heart — please know that 1/2 cup pure stevia will absolutely ruin this recipe. There are conversion charts online for comparable sweetness. To use Splenda… 1/2 cup sounds right. I just don’t want you to go to all that work to make the pie and then not be able to eat it. Your local health food store could also give you conversion info. Blessings for a Happy Thanksgiving!

    • Angie — November 21, 2012 @ 2:59 pm

      “Stevia in the raw” measures the same as sugar, as well as products labeled “stevia for baking”,, which I use quite often, and what I used in this recipe. You can also use splenda for baking.

  17. Paula — November 21, 2012 @ 11:37 am

    She probably meant “Stevia in the Raw” which measures cup-for-cup like sugar (it said Stevia for baking in the ingredients list)

  18. Lucille Ball — March 12, 2014 @ 7:41 pm

    Hi! Someone in my Facebook group shared this
    website with us so I came to look it over. I’m definitely enjoying the information.
    I’m book-marking and will be tweeting this to my followers!
    Excellent blog and superb design and style.

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