10 Healthy Pumpkin Pie Recipes for This Thanksgiving

In this post I’m sharing 10 Healthy Pumpkin Pie Recipes! This post comes just in time for Thanksgiving. I bet you’ll wanna make all 10! As always, if you make one of these recipes, be sure to tag me on Instagram so I can cook with you. (@nathaliamelofit)

Happy Thanksgiving Fam! Who else has been feeling like the holidays really snuck up on us this year?! Now listen up, if you’ve followed me for any period of time you know that I LOVE sweets. I am NOT one of those coaches who goes around telling you to say goodbye to pie, even though you’ve been waiting all year for it! (And trust me, with 2020’s track record, we all deserve pie this year.)

I don’t want these holiday’s to stress you out though! You can have your pie and hit your goals as well. Trust me ladies, I’ve got your back! That’s why today I’m sharing ten of my favorite pie recipes. I can promise you’re going to LOVE these.

Let’s jump right in with some healthier options for your pie traditions this Thanksgiving.

10 Healthy Pumpkin Pie Recipes

Pecan Pie

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 35 minutes

Ingredients:

• 3 tablespoons whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1/8 tsp sea salt
• 3 eggs
• ½ cup honey
• 2 tablespoons coconut oil, melted
• 1 tablespoon unsweetened almond milk
• ½ teaspoons fresh orange zest, grated
• 1 teaspoon pure vanilla extract
• 2 cups raw pecans
• 1 bottom pie crust

Instructions:

1. Preheat the oven to 400 degrees F.
2. In a large bowl, mix together the flour, cinnamon and salt.
3. Add the eggs, honey, coconut oil, almond milk, orange zest and vanilla extract and mix until well combined.
4. Arrange the baked pie shell into a pie plate.
5. Arrange the pecans into the prepared pie crust evenly.
6. Now, place the filling mixture over pecans evenly.
7. Bake for about 10 minutes.
8. Now, set the temperature of oven to 350 degrees F and bake for about 20-25 minutes.
9. Remove from the oven and place the pie plate onto a wire rack to cool completely.
10. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 426
Fat: 31.3g
Sat Fat: 6.5g
Carbohydrates: 34.9g
Fiber: 3.9g
Sugar: 24.8g
Protein: 6.5g

Mocha Pie

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 14 minutes

Ingredients:

• 30 chocolate wafers
• 5 teaspoons instant coffee granules, divided 
• 3 tablespoons butter, melted and divided 
• 1 tablespoon canola oil 
• 1 large egg white, lightly beaten
• 1/3 cup light brown sugar 
• 3 tablespoons cornstarch 
• 3 tablespoons unsweetened cocoa powder 
• 1/8 teaspoon salt 
• 1 (12-ounce) can fat-free evaporated milk 
• ½ cup semisweet chocolate chips 
• 1/3 cup heavy cream 
• 1 tablespoon powdered sugar 
• 1 teaspoon vanilla extract 
• 2 tablespoons plain low-fat Greek yogurt

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish.
2. In a food processor, add the chocolate wafers and pulse until finely ground. 
3. In a bowl, add the ground wafers and 1 teaspoon of coffee granules and mix well.
4. Add 1 tablespoon of butter, oil and 2 tablespoons of egg white and mix until well combined. (Discard the remaining egg white). 
5. Transfer the mixture into prepared pie pan and with your hands gently, press down and up the sides of pan.
6. Bake for about 8 minutes. 
7. Remove from the oven and place the crust onto a wire rack to cool for 15 minutes.
8. In a medium pan, add 1 tablespoon of instant coffee granules, brown sugar, cornstarch, cocoa powder, salt and evaporated milk over medium heat and bring to a gentle boil, stirring continuously. 
9. Stir in the remaining butter until melted completely. 
10. Cook for about 1 minute or until thickened, stirring continuously.  
11. Remove from heat and stir in the chocolate chips until smooth. 
12. Place the chocolate mixture over the cooled crust evenly and refrigerate 1½ hours or until firm.
13. In a bowl, add the remaining coffee granules, heavy cream, powdered sugar, and vanilla extract and with an electric mixer, beat at medium speed until soft peaks form. 
14. Add the yogurt and beat until just smooth. 
15. Place the cream mixture over the center of pie and serve.

Nutritional Information per Serving:

Calories: 229
Fat: 12.4g
Sat Fat: 6.4g
Carbohydrates: 27.1g
Fiber: 1.5g
Sugar: 16.8g
Protein: 3.7g

Lemon Meringue Pie

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

For Filling:

• 2¼ cups water
• ½ cup fresh lemon juice 
• ½ cup cornstarch
• 2 eggs
• 2 egg whites
• 1½ teaspoons lemon peel, grated
• 1½ cups Swerve
• 2 tablespoons butter 
• 1-2 drops yellow food coloring 
• 1 (9-inch) baked pastry for single-crust pie

For Meringue:

• 3 egg whites
• ¼ teaspoon cream of tartar
• 2/3 cup Swerve

Instructions:

1. Preheat the oven to 425 degrees F.
2. For filling: in a pan, add the water, lemon juice and cornstarch over medium-high heat and bring to a boil, stirring continuously.
3. Cook for about 1 minute, stirring continuously.
4. Meanwhile, in a bowl, add the eggs, egg whites and lemon peel and beat until well combined.
5. Add the Swerve and beat until well combined.
6. Add about half of the hot cornstarch mixture into egg mixture and mix well.
7. Place the egg mixture into the pan with remaining cornstarch mixture over low heat and cook for about 1 minute, stirring continuously.
8. Remove from the heat and stir in the butter until melted.
9. Add the food coloring and stir to combine.
10. Arrange the baked pie shell into a pie plate.
11. Place the lemon mixture over the crust evenly.
12. For meringue: in a bowl, add egg whites and with an electric mixer, beat on medium speed until foamy. 
13. Add the cream of tartar and beat until soft peaks form. 
14. Slowly, add the Swerve, beating well until stiff peaks form.
15. Place the meringue over hot lemon filling evenly.
16. Bake for about 5 minutes or until meringue is lightly browned.
17. Remove from the oven and place onto a wire rack to cool completely before serving.
18. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 188
Fat: 8.2g
Sat Fat: 3.1g
Carbohydrates: 27.3g
Fiber: 0.4g
Sugar: 6.8g
Protein: 4.5g

Cranberry Pie

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

For Crust:

• 2 cups gluten-free flour blend
• 1 cup butter
• 6 tablespoons cold water
• 3 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract 

For Filling:

• 4 cups fresh cranberries
• ½ cup maple syrup
• 10 tablespoons coconut sugar
• 2 tablespoons potato starch
• 1 teaspoon ground cinnamon 
• ½ teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie plate.
2. For crust: in a food processor, add all ingredients and pulse until the mixture begins to form a ball. 
3. Transfer the dough into a bowl and shape into a ball. 
4. Remove ¼ of the dough from bowl and set aside.
5. Place the remaining dough onto a lightly floured surface and shape into a ball.
6. With a rolling pin, flatten the dough ball into a disk. 
7. Place the dough disk into the prepared pie plate and with your hands, press down and up the sides of pan.
8. With the back of a fork, press the crust to form a stroked pattern all around the pie. Set aside.
9. For filling: in a bowl, add all the ingredients and mix well.
10. Place the filling mixture over the crust evenly.
11. Place the reserved dough between 2 pieces of parchment paper and with a rolling pin, roll into a ¼-inch thickness. 
12. With a pizza cutter, cut the dough into strips.
13. Arrange the dough strips in a woven lattice pattern over the top of pie.
14. Bake for about 40 minutes. 
15. Remove from the oven and place onto a wire rack to cool completely before serving.
16. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 488
Fat: 15.4g
Sat Fat: 9.7g
Carbohydrates: 92.4g
Fiber: 0.1g
Sugar: 85g
Protein: 0.3g

Crust-Less Apple Pie 

Servings: 10
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients:

• 6 apples, cored and sliced 
• 12 tablespoons butter, melted and divided 
• ¼ cup Splenda 
• ¼ cup brown sugar 
• 2/3 cup rolled oats 
• 1½ tablespoons ground cinnamon 
• 1 teaspoon ground nutmeg 

Instructions:

1. Preheat the oven to 325 degrees F. Grease a baking dish.
2. Arrange the apple slices apples into the prepped baking dish.
3. In a bowl, add half of the butter, Splenda and brown sugar and beat until well combined.
4. Brush the apple slices with sugar mixture evenly.
5. Bake for about 25-30 minutes.
6. Meanwhile, in a bowl, add the remaining butter, oats and spices and mix well.
7. Remove the baking dish from oven and set aside to cool for about 5 minutes. 
8. Place the oat mixture over apples evenly
9. Return the baking dish into the oven and bake for about 8-10 minutes.
10. Remove from the oven and place onto a wire rack to cool completely before serving.
11. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 254
Fat: 14.5g
Sat Fat: 8.9g
Carbohydrates: 31.5g
Fiber: 4.4g
Sugar: 22.4g
Protein: 1.3g

Apple Pie

Servings: 12
Preparation Time: 25 minutes
Cooking Time: 55 minutes

Ingredients:

For Crust:

• 2 cups whole-wheat pastry flour
• ½ teaspoon salt
• 12 tablespoons cold unsalted butter, cubed
• 8-10 tablespoons ice water
• 1 tablespoon apple cider vinegar

For Filling:

• 6 cups apples, peeled, cored and cut into ¼-inch slices
• 1/3 cup plus 1 tablespoon coconut sugar
• 2 tablespoons tapioca flour 
• 1 tablespoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For Egg Wash:

• 1 egg 
• 1 tablespoons milk 

Instructions:

1. For crust: in a large bowl, mix together the flour and salt. 
2. With a pastry cutter, cut in butter until small pieces of butter remain. 
3. Slowly add about 5 tablespoons of ice water, mixing well with a wooden spoon.
4. Add the vinegar and remaining ice water and mix until a dough comes together. 
5. With your hands, shape the dough into a round disc.
6. Then cut the dough in half and again, shape each into a disc.
7. With a plastic wrap, cover each dough disk tightly and refrigerate for 2 hours.
8. For filling: in a bowl, add the apple slices and remaining ingredients and toss to coat well. Set aside for about 20-3o minutes. 
9. Preheat the oven to 400 degrees F. 
10. Place 1 chilled dough discs onto a floured surface and sprinkle the top with some flour.
11. Now, roll the dough disk into a 12-inch circle.
12. Arrange the dough into pie plate and with your hands gently, press down and up the sides of pan.
13. Arrange the apple slices over the crust evenly.
14. Spoon about 2 tablespoons of the leftover juices over the filling.
15. Now, place the second chilled dough discs onto a floured surface and sprinkle the top with some flour.
16. Now, roll the dough disk into a 12-inch circle.
17. With a pizza cutter, cut the dough into strips.
18. Arrange the dough strips in a woven lattice pattern over the top of pie.
19. Foe egg wash: in a small bowl, add the egg and milk and beat well.
20. Brush the top of the dough with the egg wash.
21. Arrange the pie dish onto a baking sheet and bake for about 20 minutes.
22.  Remove from the oven and with a piece of foil, cover the pie.
23. Now, set the temperature of oven to 375 degrees F and bake for about 30-35 minutes.
24. Remove from the oven and place onto a wire rack to cool completely before serving.
25. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 269
Fat: 12.3g
Sat Fat: 7.5g
Carbohydrates: 38.4g
Fiber: 3.6g
Sugar: 17.2g
Protein: 3.1g

Spiced Pumpkin Pie

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour 2 minutes

Ingredients:

For Crust:

• 1¼ cups pecans 

• 1 egg white 

• 1 cup blanched almond flour 

• Pinch of salt

For Filling:

• 1/3 cup raw unsalted cashews 

• 2/3 cup pecans 

• ¼ cup maple syrup 

• ¼ cup honey

• 3 eggs 

• 1 egg yolk 

• 1¾ cups pumpkin puree 

• 1 cup water or as required 

• 1 teaspoon ground cinnamon 

• ½ teaspoon ground nutmeg 

• ½ teaspoon ground ginger 

• ¼ teaspoon ground cloves 

• ¼ teaspoon salt 

Instructions:

1. Preheat the oven to 375 degrees F. Lightly, grease 8-inch pie pan.
2. For crust: in a food processor, add pecans and pulse until a butter-like texture starts to form.
3. Add the remaining ingredients and pulse until well combined.
4. Transfer the mixture into prepared pie pan and with your hands gently, press down and up the sides of pan.
5. With a fork, pierce the crust at many places.
6. Bake for about 20-22 minutes or until crust becomes golden brown.
7. Remove from oven and set aside for 10 minutes to cool.
8. Now, preheat the oven to 350 degrees F.
9. In a food processor, add cashews and pecans and pulse until finely ground.
10. Add the maple syrup, honey, whole eggs, egg yolk and pulse until smooth.
11. Add the remaining ingredients and pulse until well combined and smooth.
12. Place the mixture into prepared pie crust evenly and with the back of a spoon, smooth the surface.
13. Bake for about 40 minutes.
14. Remove from the oven and place onto a wire rack to cool completely before serving.
15. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 439
Fat: 33.7g
Sat Fat: 4g
Carbohydrates: 28.9g
Fiber: 6.6g
Sugar: 18.4g
Protein: 7.6g

Pumpkin Mousse Pie 

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:

For Pie:

• 8 ounces gingersnap cookies, broken 
• 1/3 cup plus 2 tablespoons light-brown sugar, divided
• 2 tablespoons olive oil
• 1 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract
• ¾ teaspoon pumpkin pie spice
• 4 cups low-fat vanilla frozen yogurt, softened

For Toping:

• 1¾ teaspoons unflavored gelatin powder
• 2 tablespoons water
• 1 cup hot low-fat milk
• ¼ cup maple syrup
• ½ teaspoon pure vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F. Lightly, grease a 9-inch pie plate.
2. For pie: in a food processor, add the gingersnap cookies, 2 tablespoons of brown sugar and oil and pulse until fine crumbs form. 
3. Transfer the mixture into prepared pan and with your hands gently, press down and up the sides of pan.
4. Bake for about 10-15 minutes or until the crust is set and golden brown. 
5. Remove from the oven and place onto a wire rack to cool completely.
6. For filling: in a large bowl, add the remaining brown sugar, pumpkin puree, vanilla extract and pumpkin pie spice and mix until well combined.
7. Add the frozen yogurt and gently stir to combine.
8. Place the filling mixture over crust evenly and with the back of a spoon, smooth the surface.
9. With a plastic wrap, cover the pan and refrigerate for about 3 hours or until set.
10. For topping: in a medium bowl, add the water and sprinkle with gelatin.
11. Set aside for about 5 minutes. 
12. Add hot milk and beat until gelatin is dissolved. 
13. Add the maple syrup and vanilla extract and mix well.
14. Arrange the bowl into a large bowl of ice water for about 15 minutes, stirring occasionally.
15. Remove the bowl of mixture from the bowl of ice water and with a hand-held mixer, beat on high speed until thick and fluffy.
16. Spread the maple sauce over mousse pie and with toothpick swirl like a meringue topping. 
17. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 387
Fat: 4.5g
Sat Fat: 1g
Carbohydrates: 27.6g
Fiber: 1g
Sugar: 15.3g
Protein: 61.1g

No-Bake Pumpkin Pie

Servings: 12
Preparation Time: 20 minutes

Ingredients:

For Crust:

• 1½ cups almond meal
• ½ cup Swerve 
• 1/3 cup unsweetened coconut, shredded
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 6 tablespoons butter, softened

For Filling:

• 1 cup hot water
• 1 envelop gelatin
• 8 ounces cream cheese, softened
• 2 cups pumpkin puree 
• 2 tablespoons coconut flour
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tsp pumpkin liquid stevia

Instructions:

1. Line an 8×8-inch springform pan with parchment paper.
2. In a food processor, add all the ingredients and pulse until fine crumbs form.
3. Transfer the mixture into prepared pan and with your hands gently, press down and up the sides of pan.
4. For filling: in a bowl, add the water and gelatin and stir until dissolved.
5. Set aside to cool.
6. In the bowl of a stand mixer, add the cream cheese and mix on low speed until smooth.
7. Add the remaining ingredients and pulse until well combined.
8. Add the gelatin and mix on low speed until well combined.
9. Place the filling over the crust evenly and with the back of a spoon, smooth the surface.
10. With a plastic wrap, cover the pan and refrigerate for about 2 hours or until set.
11. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 221
Fat: 19.5g
Sat Fat: 9.3g
Carbohydrates: 8.3g
Fiber: 3.8g
Sugar: 2.3g
Protein: 5.2g

Sweet Potato Pie 

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 1 hour 50 minutes

Ingredients:

• 1 (1-pound) sweet potato
• ½ cup margarine, softened
• 1 cup granulated Splenda 
• 2 eggs
• ½ cup low-fat milk
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 (9-inch) unbaked pie shell

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a pan of the boiling water, cook the sweet potato for about 40-50 minutes.
3. Drain the sweet potato and rinse under cold running water.
4. Remove the skin of sweet potato and chop roughly.
5. In a bowl, add the sweet potato chunks and margarine and with an electric mixer, mix well. 
6. Add the Splenda, eggs, milk, both extracts and spices beat on medium speed until smooth. 
7. Arrange the pie crust into a pie dish.
8. Place the filling over pie crust evenly.
9. Bake for about 55-60 minutes or until knife inserted in center comes out clean. 
10. Remove from the oven and place onto a wire rack to cool completely before serving.
11. Cut into desired sized slices and serve. 

Nutritional Information per Serving:

Calories: 250
Fat: 11.1g
Sat Fat: 2.1g
Carbohydrates: 31.5g
Fiber: 1.5g
Sugar: 23.1g
Protein: 2.6g

Alright ladies, I have got to know… which pie are you making first?! My favorite thing about compiling these recipe posts is getting the chance to cook WITH you! So whenever you make a recipe I’ve shared, make sure to share a picture on the ‘gram and tag me (@nathaliamelofit) so I can see how it turned out.

Are you looking to get yourself a lil’ gift this year? You HAVE to check out my recipe book. I can promise it’s made for picky eaters and healthy mamas! You’re kids (and husband) are going to LOVE everything you cook out of this book. And to sweeten the deal, it’s on SALE! Grab a copy here.

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