Ultimate Thanksgiving Pie: Healthy Pumpkin Pie

by Sarah on November 15, 2012 · 9 comments

Do you love dessert, even after you know you’ve eaten too much? Welcome to the land of Thanksgiving dessert recipes, where you know you don’t need the extra calories but the sweet ending is sometimes the best part! After all, isn’t T-day about indulgence? The trick is to have options that aren’t glutenous. This pumpkin pie recipe has only 120 calories per serving. It’s simple and tastes great.


Healthy Pumpkin Pie Recipe (Makes 8 servings, Prep Time: 15 minutes, Total Time: 50 minutes)


  • 4 Graham Cracker Sheets (100% whole wheat preferably)
  • 1/2 cup Quick Cooking Oats
  • 1 Tablespoons Coconut Oil
  • 2 Tablespoon Butter (I used Greek Yogurt Butter by Ilios)
  • 1 Tablespoon Honey
  • 1 Teaspoon Pumpkin Pie Spice


  • 1 cup Pumpkin Puree (canned)
  • 3/4 cup of Unsweetened Vanilla Almond Milk
  • 2 egg whites
  • 1 tablespoon Pumpkin Pie Spice
  • 1/4 cup Agave Nectar (can be substituted for Honey, Maple Syrup or Sugar)

Preheat oven to 425 degrees. Combine all crust ingredients in a blender or food processor. Dump into a pie dish and press down firmly into the edges of the pan. Cook in the over for 10 minutes. Let cool completely. Combine all filling ingredients. Blend well until it is a smooth like consistency. Pour into crust. Cook on high at 425 for 5-7 minutes. Turn heat down to 350 for another 20-25 minutes or until filling set. Let cool before you cut and serve. Top with a little whip cream if you like. Makes 8 servings.

{ 9 comments… read them below or add one }

1 Lisa November 18, 2012 at 12:11 am

Yum, this looks great. I made crust-less pumpkin pie the other day, but my bf prefers s crust so I will give this one a try!


2 Helen November 19, 2013 at 12:39 pm

Looks good, I’m gonna make it this weekend! I can’t find Graham Crackers in Belgium so I thought about using Digestives.. Would that work? And how many would I need?


3 Sarah November 19, 2013 at 2:59 pm

I have no idea what digestives are! You can use any prepared pie crust if you like.


4 Eilidh November 21, 2013 at 6:29 am

I really want to make this but I’m trying to find a substitute for the coconut oil ( my amazon delivery is late) and the butter, are there any healthier alternatives to that? I don’t have the excuse of going all out for Thanksgiving I’m just bored and want some pie.


5 Sarah November 21, 2013 at 10:20 am

you can use a vegan butter like Smart Spread? Or even almond butter.


6 Lydia November 21, 2013 at 11:52 am

do you have any other suggestion for what to sub for the greek yogurt butter? I come from a asmall town and dont think i”ll be able to find it. Thnx!! love your videos!!


7 Sarah November 22, 2013 at 1:58 pm

You just use regular butter!


8 Mariluz November 28, 2013 at 11:15 am

Hi! i have a 7 1/2″ round baking pan, the measures are different or can I use the same measures?!


9 SSK April 4, 2015 at 6:56 am

Hey! Your pumpkin pie recipe looks amazing! One question though, do I follow the measurements in the video or in your website? They are different, for example you used 1/2 cup milk in the video but wrote to use 3/4 cup milk.


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