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Lightened-up Pumpkin Pie

Last updated: November 13, 2023

Nearly everyone longs for a sweet treat at the end of a holiday meal, and nothing says Thanksgiving dessert like a slice of pumpkin pie. This recipe offers a lower-calorie version of the traditional holiday favorite. It replaces cane sugar with pure maple syrup. This ingredient is sweeter than traditional sugar, meaning you can use less, says Allie Hatley, a Health Coach with ThedaCare HealthWorks. Maple syrup also has antioxidants. If you’d like a lower-carb option, you can make a crustless pumpkin pie. Enjoy — in moderation. And remember to take your time and savor your dessert, Hatley says.


10 Min


60 Min






  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 2 eggs and 1 egg yolk, whisked
  • ½ cup plain almond milk
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 9-inch unbaked pie crust


  1. Preheat oven to 350 degrees.
  2. Add the pumpkin puree, maple syrup, vanilla extract, eggs and yolk, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
  3. Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust.
  4. Place the sheet pan in the oven and bake for 50-60 minutes, until the pie is just set.
  5. Remove the pie from the oven and carefully transfer it to a wire rack to let cool. Let the pie come to room temperature before transferring it to the fridge to chill for several hours or overnight.
  6. Add desired toppings and serve.
Tags: Thanksgiving Recipes

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