Healthy Pumpkin Pie (gluten free & dairy free)
A lightened up version of the traditional pumpkin pie recipe, this easy-to-make Healthy Pumpkin Pie is so delicious you’ll never guess it’s gluten-free, dairy-free and the filling has no sugar, evaporated milk, or flour!
I teamed up with Kroger to share this yummy must have holiday treat made healthier. As always, all opinions are my own.
If I could eat one dessert for the rest of my life, it might just be pumpkin pie. Actually, it would be pumpkin dessert squares, but pumpkin pie is a close second!
I am fully aware of my pumpkin obsession (I make my pumpkin protein waffle almost every morning), so whenever Thanksgiving rolls around I go for it. Like literally make ALL the pumpkin things with no shame at all.
But one thing I’ve been missing, and a recipe that tons of you have been asking for, is a healthier, lower calorie pumpkin pie.
LET’S MAKE HEALTHY PUMPKIN PIE!
10 ingredients, gluten-free, dairy-free and very little sugar. Let’s do this.
I’m all about short cuts, so I used a gluten-free, all-natural crust that I found at Kroger, but if you’re looking for a great gluten-free homemade crust, try this one.
While your pie crust is cooling from pre-baking, mix together the filling ingredients in a large bowl until smooth. For my pumpkin purée, I buy the Simple Truth organic pumpkin from Kroger. It has the best texture and flavor, in my opinion. I’ve tried many and I always come back to Simple Truth. It really is a key player in this recipe, so don’t skip it. Now all that’s left, is to add the filling to the cooked crust. Easy as that!
HOW TO AVOID CRACKS IN PUMPKIN PIE
Overcooking is what causes most pumpkin pie filling to crack. The bake time is about 55-60 minutes. At this cooking time, your pie will be dry around the edges and set in the center, but if nudged, the center may jiggle slightly. It will set as it cools. Now I will tell you, due to the nature of all-natural ingredients in this pie, you really shouldn’t have a problem with cracked pumpkin pie. Winning!
The sugared cranberries are completely optional, but don’t they add a gorgeous, festive touch! I love them on the very brown, dull pumpkin pie. They give it a vibrant, fresh pop of color. Plus, they’re tasty and so simple to prepare. You’ll see the instructions in the recipe card below. Just allow yourself enough time!
The whipped cream is also optional but HIGHLY recommended. To keep this dessert dairy-free, I used the new almond milk whipped topping – they have it at Kroger near the milk and eggs. It’s so good, my son preferred it over the regular whipped topping.
With so many nutritious ingredients in this healthy pumpkin pie, I was pleased to see how high it elevated my OptUP score. You may remember my Strawberry Spinach Chicken Salad Wrap and that post explaining OptUP. Have you had a chance to give OptUP a try?
Kroger’s OptUP app has helped me so much, at the grocery store, to make better choices. It’s also interesting to take a look at the healthfulness of the foods you’re buying. And my family has fun trying find the products that will raise the score as much as possible!
Don’t miss out on the wellness savings at Kroger this month – download coupons here!
Looking for other health-ish holiday desserts? Check out favorites below!
- 1 prepared pie crust 
- 1 (15 oz) can Simple Truth organic pumpkin purée
- 2 Simple Truth organic eggs
- 1 teaspoon vanilla extract
- 3/4 cup baking Stevia or other sweetener that measures like sugar 
- 1/4 cup Simple Truth unsweetened vanilla almond milk
- 1 tablespoon pumpkin pie spice 
- 1/4 teaspoon salt
- 1 cup fresh (not frozen) cranberries
- 2 cups sugar
- 1 cup water
Pre-bake crust according to crust packaging instructions.
Preheat oven to 350ºF.
In a large mixing bowl, add the pumpkin purée, eggs, vanilla, Stevia, almond milk, pumpkin pie spice and salt. Mix until well combined and completely smooth.
Pour into pie pan and bake for 50-55 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
Allow pie to cool for at least an hour before serving. Pie should be kept in the fridge once completely cool. Top with whipped cream or ice cream and sugared cranberries.
Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar/water mixture over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Transfer the sugared cranberries onto parchment paper or a silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
 Try this homemade gluten free, dairy free pie crust or you can use a store-bought pie crust. I found one that was gluten free, dairy free at my local Kroger. The brand is Wholly Wholesome.
 Alternatively, you can use 1/4 cup maple syrup and 1/2 cup coconut sugar or simply use 3/4 cup of sugar. Any substitutions will change the nutritional stats.
 If you don't have pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves
Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving.