Easy Pumpkin Pie Recipe

The best Healthy Pumpkin Pie with homemade flaky pie crust and delicious creamy filling that is naturally sweetened! This healthier version of traditional pumpkin pie is so easy to make!

What You Need

Whole wheat or spelt flour Almond flour Baking powder Salt Butter or coconut oil  Maple syrup or liquid honey Cold water Cooking spray Eggs Canned pumpkin puree  Pure vanilla extract Pumpkin pie spice

Preheat oven to 375° F. Spray 9" pie dish with cooking spray and set aside. In a large bowl, combine the two flours, baking powder, salt and whisk. Add cubed butter and work it in with a fork and then hands until the mixture is crumbly.


Then add in maple syrup and cold water; start mixing with a spatula, then use your hands until a dough ball forms. If necessary, add a little more water or flour (one teaspoon at a time).


Sprinkle flat surface and the dough ball with flour. Using a rolling pin, roll out the crust until it's large enough to cover the pie dish.


Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make pretty edges with a fork. Poke the crust with a fork about 15 times all around and bake for 15 minutes.


While crust is baking, in a medium bowl, add eggs, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.


Reduce oven temperature to 350 degrees F, pour pumpkin pie filling into pre-baked crust and bake pie for 55 minutes.


Remove from the oven and let pumpkin pie cool almost completely, about 2-3 hours, before slicing.


Using serrated knife, cut into 8 slices and serve with whipped cream or your favourite way.



Refrigerate covered for up to 5 days. To freeze, tightly wrapped in plastic for up to 3 months.

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