Pumpkin Pie

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This delicious, healthy pumpkin pie recipe uses a whole wheat crust and ditches the condensed milk to make this Thanksgiving classic a little healthier.

This delicious, healthy pumpkin pie recipe uses a whole wheat crust and ditches the condensed milk to make this Thanksgiving classic a little healthier.

I would be lost on Thanksgiving without pumpkin pie. It brings the whole meal together for me. I adore apple pie, but for some reason I usually reach for pumpkin on Thanksgiving. I used to make it from the recipe on the Libby’s pumpkin puree can. That recipe calls for white sugar and evaporated milk, which contains dipotassium phosphate and carrageenan. These aren’t ingredients I would cook with at home, so I knew there had to be a better way.

My 8-year-old daughter volunteered to make the pumpkin pies for our extended family this Thanksgiving. She was inspired by the pumpkin pie fox in Family Fun magazine. Each slice of pie turns into a fox with a little help from whipped cream, fig bar cookies, and brown M&M’s. For my daughter’s pies, we’re using whole milk and maple syrup. This recipe makes two 9-inch pies, and it tastes the same to me as the Libby’s version. The little cousins will be sure to love their pumpkin pie foxes, and I’m expecting the adults will enjoy them, too.

Pumpkin Pie

This is a healthier version of traditional pumpkin pie.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes


For the Crust

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 3/4 cup cold unsalted butter sliced
  • 1 tbs maple syrup
  • 6 tbs cold water give or take

For the Filling

  • 4 eggs
  • 4 cups pumpkin puree canned works fine too
  • 2 cup whole milk
  • 1 1/3 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp salt
  • 1/2 tsp nutmeg


  • To make the crust, mix the flour and salt in a large bowl.
  • Pour the flour mixture into a food processor and add the cold butter. Process the mixture until you have a crumbly, course meal.
  • Add 1 tablespoon of maple syrup plus 4 tablespoons of cold water and process. The texture may still be crumbly. Keep adding water one tablespoon at a time until the dough comes together into a ball. Don’t add so much water that the texture becomes sticky.
  • Carefully remove the dough from the food processor and divide into two balls. Flatten the balls into discs and cover each disc with wax paper. Refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees.
  • Remove the dough and roll it out on a floured work surface. Each piece of dough should be large enough to place in a 9-inch pie pan.
  • Carefully transfer the dough to the pie pans and decorate the edging as desired.
  • To make the filling, whisk together the filling ingredients in a large bowl until they’re well combined. Pour half the filling mixture into each crust.
  • Bake the pies for 60 to 70 minutes, or until the filling is set. Start checking them a little before 60 minutes and you’ll see that the middle is still a bit jiggly. Keep checking until the middle no longer jiggles when you gently shake the pan. (Note: It may take up to 90 minutes depending on your oven.)
  • Cool before cutting. Serve warm or refrigerate.


The crust is adapted from the recipe on Bob’s Red Mill Whole Wheat Pastry Flour package.

Approximate Nutrition Info

Calories: 259kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 327mg | Potassium: 302mg | Fiber: 4g | Sugar: 21g | Vitamin A: 9907IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
Servings: 16
Calories: 259kcal
Cost: $.57 per serving

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How cute is this pumpkin pie fox? This healthy recipe is perfect for your Thanksgiving table. | Real Food Real Deals
Pumpkin Pie Fox

Pumpkin Pie Price Breakdown

This recipe costs a total of $9.05 to make, or $4.53 per pie ($.57 per slice). This healthier homemade pumpkin pie is full of real food ingredients you’ve heard of before, and it’s a great way to cap off your Thanksgiving dinner.


  1. I made this for Thanksgiving and it turned out great! Great flavor and the crust was easier to work with than I thought it would be(with the white whole wheat flour). It did take a bit longer in my oven – about 90 minutes. Thanks again for the great recipe!

    1. I’m so glad you liked it, Christine! Thanks for the feedback. I’ve heard that about the cook time from a few people, so I will adjust the time range in the recipe. It took about 65-70 minutes for me both times I made it.

    1. Ashley, do you mean that it’s runny before you bake it? If so, then yes, that sounds right. If you’re checking it in the oven after 60 minutes and it’s still looking liquidy, keep baking it until it’s not very jiggly (10+ more minutes). We just baked two of these pies this afternoon and they came out great.

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