Classic Pumpkin Pie with Maple Crust

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It’s time to start planning your holiday menus, and that includes pumpkin pie! So, our Classic Pumpkin Pie with Maple Crust is a skinny version of this classic pie. It’s sweetened only with maple syrup and honey, and includes healthy ingredients such as Greek yogurt, coconut oil, apple cider vinegar, and egg whites. Pair it with pumpkin and spices, and it’s so good no one will ever know it’s a healthier dessert option!

You don’t have to sacrifice great flavor to have healthy options this holiday season. Our pumpkin pie recipe is just one of our recipes designed with this in mind. For more great holiday dessert ideas, see our Top 10 Holiday Dessert Recipes.

Classic Pumpkin Pie with Maple Crust

Classic Pumpkin Pie with Maple Crust

Yields: 2 pies, 12 slices | Serving Size: 1 slice | Calories: 205 | Total Fat: 7g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 60mg | Carbohydrates: 34g | Fiber: 2g | Sugar: 16g | Protein: 4g | SmartPoints (Freestyle): 8


    For the Crust:
  • 2 cups flour (we used white whole wheat)
  • 1/4 teaspoon Kosher salt
  • 1/3 cup cold coconut oil
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1/4 cup cold water
    For Filling:
  • 1 (15 ounce) can pureed pumpkin
  • 4 egg whites
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 2 teaspoon pure maple syrup
  • 1/2 cup honey
  • 1 cup evaporated fat-free milk


    For the Crust:
  1. Preheat oven to 350.
  2. In large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea sized chunks remain. Add Greek yogurt, vinegar, and maple syrup. Carefully mix, add in water one tablespoon at a time until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form.
  3. On a floured surface, roll dough to 1/4 inch thick. Carefully transfer to a pie pan. Prick with a fork and cover with foil. Place a weight, such as an empty second pan or dry beans, on top of the foil. Bake 15 minutes.
    For Filling:
  1. Combine all ingredients and whisk until smooth. Pour into partially baked crust (as prepared above). Bake 30 to 40 minutes until set (the pie filling will barely jiggle when lightly shook).
  2. Allow to set and cool completely, preferably overnight, before slicing and serving.

Are you planning on serving healthy dessert options this Thanksgiving? We’d love to hear from you in the comments!