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healthy pumpkin pie on a white plate with a gold fork served with coffee

Healthy Pumpkin Pie

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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!
Course Dessert
Cuisine American
Keyword easy pumpkin pie, gluten free pumpkin pie, healthy pumpkin pie
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Servings 10 slices
Calories 211
Author Kim


  • 1 prepared pie crust [1]
  • 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 [2]
  • 1/4 cup Simple Truth unsweetened vanilla almond milk
  • 1 tablespoon pumpkin pie spice [3]
  • 1/4 teaspoon salt

For the sugared cranberries:

  • 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.

For the 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.


[1] 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.
[2] 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.
[3] 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. 


Serving: 1slice | Calories: 211kcal | Carbohydrates: 21.9g | Protein: 3.5g | Fat: 13.9g | Saturated Fat: 5.9g | Cholesterol: 37mg | Sodium: 109.8mg | Potassium: 18.4mg | Fiber: 2.7g | Sugar: 3.1g | Vitamin A: 4975IU | Vitamin C: 2.5mg | Calcium: 33mg | Iron: 0.5mg