Recipe

Rustic Healthy Pumpkin Pie

Rustic, homestyle pumpkin pie with warm spice, a flaky whole wheat crust, and a lighter filling that still tastes like the holidays.

By Matt Campbell

•

4.8

A rustic pumpkin pie with a crimped crust cooling on a wooden table with a small bowl of whipped cream nearby

Jump to Recipe

If pumpkin pie season had a dress code, this one would show up in a cozy sweater, slightly flour-dusted, smelling like cinnamon and good decisions. It is rustic and homestyle on purpose, with a flaky whole wheat crust and a silky pumpkin filling that leans lighter without tasting like it is missing anything.

This is my go-to when I want the real deal: the browned edges, the set custard, the spice that hits your nose before you even take a bite. We keep ingredients accessible, skip the fussy steps, and still land on a pie that looks like it came from a kitchen that actually gets used.

A slice of pumpkin pie on a small plate with a fork resting beside it and a dollop of whipped cream

Why It Works

Classic flavor, lighter feel: pumpkin, spice, and creamy custard texture with a more balanced ingredient lineup than many traditional recipes.
Rustic crust that behaves: a mix of whole wheat and all-purpose flour for nutty flavor plus reliable flake.
No stress baking: a short par-bake helps avoid a soggy bottom, and the low, steady bake helps reduce the chance of cracks.
Make-ahead friendly: pumpkin pie is better after a full chill, which means less chaos on serving day.

Pairs Well With

Storage Tips

Refrigerator: Cover the pie tightly (or store slices in an airtight container). Keep refrigerated for up to 4 days.

Freezer: For best texture, freeze individual slices. Wrap each slice in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge.

Serving leftover pie: I like it cold, but if you want warm slices, heat in a 300°F oven for 10 to 15 minutes. Microwaving works, but it can soften the crust.

Pro tip: Keep whipped cream separate. Moist toppings + time = soggy crust.

Common Questions

Is pumpkin pie actually healthy?

It can be. Pumpkin is naturally rich in nutrients, and this recipe leans lighter by using Greek yogurt for creaminess and maple syrup for sweetness. It may be lower in added sugar and saturated fat than some classic versions, but it is still pie. The goal here is a more balanced slice that still feels like a holiday dessert.

Can I use homemade pumpkin puree?

Yes, but texture matters. Homemade puree can be watery, which leads to a looser custard. If your puree looks wet, strain it in a cheesecloth-lined sieve for 30 to 60 minutes, then measure.

Should I use pumpkin puree or pumpkin pie filling?

Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which will throw off the flavor and texture here.

How do I know when pumpkin pie is done?

The edges should look set, and the center should still have a small jiggle like gelatin, about a 2 to 3 inch wobble in the middle. It will finish setting as it cools. If it ripples like soup, it needs more time. If you like precision, the center should read about 175°F on an instant-read thermometer.

Why did my pie crack?

Cracks usually come from overbaking or cooling too fast. Pull it when the center still jiggles, and let it cool at room temp before refrigerating. Also, avoid overmixing, which can add extra air.

Can I make it dairy-free?

You can. Swap the Greek yogurt for a thick dairy-free yogurt and use a plant-based milk. Use refined coconut oil or vegan butter in the crust. The flavor shifts slightly, but it still bakes up nicely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Mixing bowls (1 large, 1 medium)
Whisk
Measuring cups and spoons
Rolling pin
Sheet pan (to catch drips)
Pie weights or dried beans (for blind baking)
Parchment paper or foil
Pie shield or foil strips (optional, if edges brown early)
Instant-read thermometer (optional, for doneness)

I love a dessert that looks like a human made it. Slightly uneven crimp, a little flour on the counter, and that first slice that never comes out perfectly but tastes like the whole reason we bothered. This pumpkin pie is my sweet spot: cozy and familiar, but not trying to be a sugar stunt double for candy. I started baking it when I wanted something I could serve proudly at a family table and still feel good grabbing a slice the next morning with coffee. Yes, breakfast pie is a thing. Let it be a thing.

Holiday note: If you want a calmer Thanksgiving, bake it 1 day ahead, chill overnight, and serve straight from the fridge or let it sit at room temperature for 20 to 30 minutes before slicing.

Rustic Healthy Pumpkin Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes + chilling

Servings 8 slices

Ingredients

Rustic Whole Wheat Crust

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon fine salt
1 tablespoon sugar (or coconut sugar)
1/2 cup (1 stick) unsalted butter, cold and cubed
3 to 5 tablespoons ice water

Healthy Pumpkin Filling

1 can (15 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
2 large eggs
3/4 cup plain Greek yogurt (2% or whole is best)
1/2 cup milk of choice (dairy or unsweetened almond milk)
1/2 cup maple syrup
2 tablespoons packed brown sugar (optional, for a more classic sweetness)
Spice option A: 2 teaspoons pumpkin pie spice + 1 teaspoon ground cinnamon
Spice option B (if you do not have pumpkin pie spice): 1 1/2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/8 teaspoon cloves
1 teaspoon vanilla extract
1/2 teaspoon fine salt
1 tablespoon cornstarch (helps set, especially with lower fat dairy)

Optional Toppings

Lightly sweetened whipped cream or coconut whip
Toasted pecans
A pinch of flaky salt

Instructions

Make the crust. In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, and sugar. Add the cold butter cubes and work them in with your fingers or a pastry cutter until you have pea-sized pieces plus a few flatter shards.
Add water and bring it together. Drizzle in 3 tablespoons ice water and stir with a fork. Add more water 1 tablespoon at a time until the dough holds together when you squeeze it. It should look shaggy, not wet.
Chill. Form the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes (up to 2 days).
Roll and shape. Heat oven to 375°F. Roll the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish and tuck the edges under. Crimp however you like. Rustic is welcome here.
Par-bake (blind bake) to prevent sogginess. Line the crust with parchment or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and liner, then bake 5 minutes more. Reduce oven temperature to 350°F. If the edges are already getting deeply golden, add a pie shield or foil strips.
Mix the filling. In a medium bowl, whisk pumpkin puree, eggs, Greek yogurt, milk, maple syrup, brown sugar (if using), your chosen spices, vanilla, salt, and cornstarch until smooth. Whisk well. Do not go wild, too much air can lead to cracks.
Fill and bake. Place the pie dish on a sheet pan. Pour filling into the warm crust. Bake at 350°F for 40 to 50 minutes, until the edges are set and the center has a small jiggle. For a temperature check, aim for about 175°F in the center.
Cool, then chill. Cool on a rack for 2 hours at room temperature, then refrigerate at least 4 hours (overnight is even better) for clean slices.
Serve. Slice cold or warm slightly in a low oven. Top with whipped cream, pecans, or a tiny pinch of flaky salt if you like living deliciously.

A whole pumpkin pie being sliced with a pie server while it sits in a ceramic pie dish

Nutrition information is estimated.

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