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Tiffany's Training Recipe

Healthy Pumpkin Pie

A creamy, lighter pumpkin pie sweetened with monk fruit and made with Greek yogurt instead of evaporated milk or condensed milk. It keeps the classic warm spice flavor with less added sugar. Bake it in a homemade almond flour crust or skip the crust entirely for a simple crustless version. Chill before slicing so the filling sets.

American Dessert Family Friendly Gluten-Free Low Sugar Make Ahead Oven Pumpkin
Featured Slice of healthy pumpkin pie with a creamy orange filling and a dollop of yogurt on a plate
Prep 15 minutes
Cook 55 minutes
Total
Servings 8
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Ingredients

Adjust servings 8 servings

Crust (Optional)

  • 1 1/2 cups fine almond flour
  • 2 tablespoons granulated monk fruit sweetener (1:1 sugar replacement)
  • 3 tablespoons melted coconut oil or melted butter
  • 1/4 teaspoon salt

Filling

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/3 cup granulated monk fruit sweetener (1:1 sugar replacement)
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Equipment

  • 9-inch pie plate
  • mixing bowl
  • whisk
  • baking sheet
  • aluminum foil or pie shield

Instructions

Make the almond flour crust (optional)

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
  2. In a medium bowl, stir together the almond flour, monk fruit sweetener, and salt.
  3. Add the melted coconut oil or butter and stir until the mixture is evenly moistened and holds together when pressed.
  4. Press the crust mixture firmly and evenly into the bottom and up the sides of the pie plate.
  5. Prick the bottom lightly with a fork, then bake for 8 to 10 minutes, just until the crust is lightly set and beginning to turn golden around the edges.
  6. Remove from the oven and let cool for about 10 minutes before adding the filling.

Crustless option

  1. For a crustless pie, skip the crust ingredients and lightly grease a 9-inch pie plate.

Make the filling

  1. In a large bowl, whisk the pumpkin puree, eggs, Greek yogurt, monk fruit sweetener, milk, vanilla, pumpkin pie spice, and salt until completely smooth.
  2. Do not overmix.

Bake

  1. Pour the filling into the cooled almond flour crust or prepared crustless pie plate and smooth the top.
  2. Bake 50 to 60 minutes for the almond flour crust version, until the edges are set and the center still has a slight jiggle.
  3. For the crustless version, begin checking at 45 minutes; it will usually bake in 45 to 55 minutes.
  4. If the almond flour crust browns too quickly, tent the edges loosely with foil.

Cool

  1. Cool the pie at room temperature, then refrigerate at least 2 to 3 hours, or overnight, before slicing.

Estimated Nutrition Per Serving

Estimate

Serving size: 1 slice (1/8 of a 9-inch pie)

Calories185 kcal
Protein6 g
Carbohydrates26 g
Fat7 g
Fiber3 g
Sugar14 g
Sodium220 mg
Saturated Fat3 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Lightly sweetened Greek yogurt or coconut whipped cream

Notes

  • Use 100% pumpkin puree, not sweetened pumpkin pie filling.
  • Use a granulated monk fruit sweetener labeled as a 1:1 sugar replacement. Pure monk fruit extract is much more concentrated and should not be substituted cup-for-cup.
  • The center should still jiggle slightly when you take it out; it firms as it chills.
  • For the homemade almond flour crust, use fine almond flour rather than almond meal for the best texture.
  • Crustless option: skip the crust ingredients and bake the filling in a lightly greased pie dish for about 45 to 55 minutes.
  • Higher-protein option: whisk in 1 scoop unflavored or vanilla protein powder and add a splash of milk if the batter thickens.
  • Dairy-free option: use coconut yogurt, plant milk, and coconut oil in the crust. The recipe will still contain eggs.
  • Nutrition is estimated and should be recalculated for the monk fruit version because replacing maple syrup reduces the recipe's sugar and carbohydrate content.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/healthy-pumpkin-pie/
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