Pumpkin Pie From Scratch

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This pumpkin pie from scratch is one of Mini Chef’s favorites. He loves to eat it every year, and I love that this recipe is just as healthy as it is delicious!

Clean Eating Pumpkin Pie Recipe

I adapted this recipe from the book, Laurel’s Kitchen Caring: Recipes for Everyday Home Caregiving (affiliate link) by Laurel Robertson. Although difficult to find in most book stores, it’s well worth the search. The recipes are clean, but the focus is on nourishing and nurturing with food. I can’t say enough about this book. I was lucky enough to find it for $2 in a used book store!

Perfect for the holiday season, nobody will know that this pumpkin pie is different in any way. Aside from a whole grain crust (which is absolutely delicious!), the filling taste exactly the same as a store-bought pie, only the flavor is better. As most homemade things are!

Every year I have to make at least 2 of these to take to our family gatherings. I won’t be hosting this year, but I know this pie will be expected. And I’m totally okay with that! I even make a crustless version for myself to try and cut down on the carbs a bit. You can find my low carb pumpkin pie on my low carb blog here.

And don’t forget the whipped cream! Natural whipped cream can easily be made at home by slowly adding honey to the cream as you beat it. (But get it slightly stiff first before you start adding the honey). And if you are dairy free, consider using coconut cream instead. You can find that recipe here. I also have pecan and apple pies at the links below.

So you see? You absolutely do NOT have to miss out on anything for the holidays. Just change a few ingredients and you’ll be well on the road to a healthier holiday season! Enjoy!

HOLIDAY PIE RECIPES

Copyright Information For The Gracious Pantry

PUMPKIN PIE FROM SCRATCH

Clean Eating Pumpkin Pie Recipe

Pumpkin Pie Recipe

Pumpkin pie is an American staple. But it doesn’t have to be unhealthy! This version gives you nutrition plus delivering on flavor every time.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 125kcal
Author: The Gracious Pantry

Ingredients

  • 2 cups prepared pumpkin
  • ½ cup honey
  • 4 large egg whites, room temperature
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 1 ½ cups milk (dairy or non-dairy)

Instructions

  • Combine all ingredients in a large mixing bowl, and mix thoroughly.
  • Pour mixture into pie crusts. (I used the recipe linked above)
  • Bake at 425 degrees F. for 15 minutes.
  • Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
  • Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of honey.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible. Also, this data is for the filling only. Please see crust recipe for crust nutrition data.

Nutrition

Calories: 125kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Cholesterol: 4mg | Sodium: 51mg | Potassium: 224mg | Fiber: 2g | Sugar: 21g | Vitamin A: 9605IU | Vitamin C: 2.6mg | Calcium: 78mg | Iron: 1.1mg

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119 Comments

  1. What kind of pie crust do we use??

  2. I must have skipped over it. I’m a “scanner” sometimes. Thank you! I’m loving just hanging out on your blog today. I’m trying to lose weight, eat clean (I don’t do this well yet), and get my son to eat clean, too. Oh, and organic! It’s pretty intimidating, but I’m trying!

    1. The Gracious Pantry says:

      Good for you Julie! Regardless of whether you are “good at it” or not, any small changes you make will help you be a healthier person. Sometimes, it’s the little steps we take that matter most.

      Keep up the good work!

  3. I love pumpkin pie! Definately one of my top favorites.

  4. Tami@nutmegnotebook says:

    Just wondering what the calories are for a slice of this pie. That part of the nutritional information is missing.

    1. The Gracious Pantry says:

      Tami – I just updated the entire recipe. Thanks for pointing that out!

  5. I made this to serve at our Thanksgiving dinner yesterday and it was delish! Loved it and everyone raved about how great it was…I didn’t even tell them it was clean! Thanks for helping to make our celebration great!

    1. The Gracious Pantry says:

      Jen – that’s fabulous! Thank you so much for trying my recipe!

  6. I will try this tonite, but will do a crustless version to save on calories and fats.

    1. The Gracious Pantry says:

      Chris – Crustless is good too! I’ve done it both ways.

      1. For crustless do you just cook the same way leaving out the crust? Any idea on the nutritional facts for that?

        1. The Gracious Pantry says:

          Shannon – The data is only for the filling. And yes, you would cook it the same way. I would just watch the cooking time closely. Maybe check it a little earlier to be sure it doesn’t burn.

  7. HI… do I need to go buy a pumpkin and break it down to make this – or canned pure pumpkin is good as well? thanks

    1. The Gracious Pantry says:

      Ghalya – Canned pumpkin will work. Just be sure it’s 100% pumpkin.

  8. I need to bake the pie the day before I serve it. Will the crust get soggy or should I be ok?
    Thanks!!!

    1. The Gracious Pantry says:

      Tracy – I think it’ll be okay, but the bottom may get slightly soggy. Be sure to cook the shell a big BEFORE you fill and bake the pie. (About 10 minutes) This will help. My best suggestions is to allow as little time between baking and serving as possible. But that can be said about any pie. I’m sure it’ll be fine.

  9. Just want to verify, when you say prepared pumpkin you just mean pureed pumpkin without any spices correct?

    1. The Gracious Pantry says:

      Lindsay – Correct. I use plain canned pumpkin.

  10. Curious, but have you ever used Kabocha squash for pie fillings? Thinking about trying it with this recipe
    Thanks!

    1. Anonymous says:

      Kat – I have not! But now that you mention it, I may have to give it a try!

  11. Nanjodeyea says:

    i MAde this but used low carb multi grain tortillas for the crust. AMAZING

    1. Anonymous says:

      Nan- I never would have thought to use tortillas. That’s wonderful! I’m happy it turned out!

  12. I was just wondering if the nutritional content listed here includes the pie crust?

    1. Anonymous says:

      CCmama – Yes it does.

  13. Anonymous says:

    Anne – Yes, I will be using almond milk this year as well. Good stuff!

  14. Anonymous says:

    Lisa – Doing that will offset the wet to dry ratio. You can do it, but you’ll have to play around with it to be sure that you have enough liquids in the batter.

  15. Anonymous says:

    Becca – That’s fabulous!!!

  16. graciouspantry says:

    That’s tough. I have heard of people using chia seed as an egg replacement, but I’ve never tried it myself. Worth a shot though!

  17. Can I make the filling and freeze it in the crust until I’m ready to bake it?

    1. graciouspantry says:

      I’ve never tried. I know you can bake it and then freeze it, but not sure about freezing before baking. Worth a shot! I don’t see why it would do any damage.

  18. graciouspantry says:

    Click the pie crust recipe link above.

  19. graciouspantry says:

    Interesting! Thanks for the tip!

  20. Could I use agave or coconut nectar?

    1. graciouspantry says:

      Agave isn’t clean and I’m not sure about coconut nectar. But yes, both would work.

  21. graciouspantry says:

    Yes, it’s puree. Doesn’t matter if you use canned or if you make the puree yourself. If you use fresh pumpkin, just put it through the blender after baking it. That makes the puree.

  22. Sarah Marinara says:

    I have a question about baking with honey…is it still worth it to use raw honey? Or does it not really make any difference in nutrition since in the end it’s getting cooked either way?

    1. graciouspantry says:

      To be honest, I don’t really know. I’ve never differentiated between the two, but I know many people are very particular about it. I usually just buy what I can afford. Sorry, wish I could help more with that.

  23. Macksmamma says:

    I made this for Thanksgiving with your Clean Pie crust recipe & it was a hit. I actually have one in the freezer too. Love it!!

  24. Leigh Ann Dear says:

    I just wanted to thank you for this recipe. I was put in charge of the pumpkin pie for my family thanksgiving, and it was nice to be able to clean it up.  I actually officially started my clean eating lifestyle the Monday after Thanksgiving, but the pie was a nice sweet intro.  I’m on day 5, and so far so good.  My crust turned out a little think and hard, but I’m pretty sure that was my lack of skill :).  The pie tasted great!

  25. graciouspantry says:

    Yes, prepared pumpkin is just as you described. Cooked and pureed. I wouldn’t prepare this any further than a day or two in advance, at the MOST. If you can cook it the day before, that’s about perfect.

  26. Antoinette says:

    Just made this this week!! Light and fluffy and relish!! My 3.5 year old was in heaven as was his daddy!

  27. Hey, would acacia honey work? Is it clean?
    Also, I wanted to ask how you cool it. Does it need to just be left out on the counter till room temp? Or should I stick it in the fridge?
    🙂

    1. The Gracious Pantry says:

      Cecilia – Let it cool for a bit on the counter just after pulling it out of the over. Then, store it in the fridge. Best to cover it when it’s cool enough to do so. Any honey should work here, although I’m not sure what acacia honey is.

  28. Olena@iFOODreal says:

    Hi Tiffany. I have clean recipes blog and just made a pumpkin pie, using your filling recipe. OMG, so so so so so good!!! Me and my husband were fighting for the last piece. Great recipe and nice to meet you!

    1. The Gracious Pantry says:

      Olena – Thanks! Glad you enjoyed it! 🙂 Nice meeting you as well.

  29. Jamie Gaddy says:

    I may have missed this in the information you provided, but will I need to bake my crust before adding the filling? I’ve prepared an oat-flour crust….

    1. The Gracious Pantry says:

      Jamie – I never do. But I use my own recipe from my blog here for crust. So if you are using a different recipe, I would follow those directions.

  30. Hi Tiffany. If I wanted to make my own “prepared pumpkin”, how do you think I would go about this? To me, anything out of a can isn’t “clean eating” when those cans are lined with all sorts of chemical-laden liners. Do you think you would just take a pumpkin, clean it, cut it up, toss it with some organic virgin olive oil, bake until soft, and then puree? Thanks for all the awesome recipes!

    1. The Gracious Pantry says:

      Amy – I’ll do a post on it soon, but it’s a pretty simple process. Cut it in half, clean it out and bake in the oven in a large dish with about 1/2 inch of water in the bottom of the dish. Bake for about 1 hour or until soft. Cool it, scoop it out and put it through the blender to get it smooth like it is out of a can.

  31. ChelseaCooks says:

    This pie is amazing! I make it with coconut milk instead and it makes it really creamy.

    1. The Gracious Pantry says:

      Chelsea – Good to know! Thanks!

  32. Hello, I just wanted to clarify what you meant by ‘prepared pumpkin’ I recently bought a whole bunch of pumpkin pie pumpkins and made puree with and froze until ready to use. Would I be able to thaw out the puree and use that for the 2 cups of pumpkin?

    1. The Gracious Pantry says:

      Brittany – Yes, that is prepared pumpkin. Enjoy!

  33. Hi! I’m attempting my first pumpkin pie (or any pie, for that matter), using this recipe and I’m excited to see how it comes out! I’m preparing the pumpkin pie filling and I notice it to be quite wet as I combine and mix the ingredients.. hardly any density at all. Is that right? I’m pretty certain I measured all the ingredients correctly.

    1. The Gracious Pantry says:

      Diana – No, it should be slightly thick. But it is pourable.

  34. So, I should’ve asked this prior to this moment. But. Should I be immediately filling the pie crust/baking the pie right after having made the crust?? As in, within the same thirty minutes???
    I can only imagine how stupid this question sounds to you!! I am definitely new to making these kinds of things.
    Speaking of which, LOVE your blog. Honestly our whole thanksgiving this year is coming from it. 🙂

    1. The Gracious Pantry says:

      Bethany – No stupid questions here. I had to learn to cook too. Yes, you can fill it immediately and bake it immediately. No waiting required. Have a great holiday!

  35. HI! I was searching through the recipes for the pumpkin custard that I could have sworn I had made from a recipe on here last year. I can’t find it now! Do you think it would hold up to make this recipe crust less? Thanks for your time!

    1. The Gracious Pantry says:

      Jennifer – No, I don’t have anything for pumpkin custard. Not yet anyway. Sorry!

  36. Ashley leitch says:

    I made this for my extended family yesterday. I didn’t tell them it was a clean recipe and no one knew. I took the 2nd pie to a friend’s for her son. They finished the pie while I was there. This is a great recipe and very easy.

    1. The Gracious Pantry says:

      Ashley – Thanks! Glad everyone enjoyed it! 🙂

  37. so excited to make this! just curious, what is the difference between low fat and full fat milk? why is low fat not clean? thanks!

    1. The Gracious Pantry says:

      MommaB – Low fat milk is processed to remove the fat. While all milk these days is processed to some extent, clean eaters avoid it as much as possible. The only truly clean milk would be raw milk, but that’s hard to get, expensive and often even illegal in some states. It can also be unsafe for some people to drink if they have compromised immune systems. So full fat milk is typically the best option. At least from what my research tells me.

  38. Hi, I’d like to make this for thanksgiving this year and I was wondering how the use of unsweetened almond milk would affect the mixture. Can the almond milk be used for the pie crust as well?? Thanks for letting me know.

    1. The Gracious Pantry says:

      Brittany – It should work fine. But to be safe, it’s probably best to do a test run before Thanksgiving.

  39. Would it be possible to substitute the honey with a bakeable stevia blend for the pumpkin filling?

    1. The Gracious Pantry says:

      Brittany – Possibly, but the recipe is formulated for some liquid sweetener. So you may have to add a tiny bit more milk to balance that out.

  40. Hi! I just did a trial run before Thanksgiving and it was great! I replaced the honey with 1/2 cup of bakeable stevia. I decided not to alter the amount of milk I used (the new cashew milk that is out… it’s fantastic! ) and I’m glad I did that add more mill… this is the lightest pumpkin pie I’ve ever had…most pumpkin pies are more dense. At first I wasnt sure it was done. But it definitely was.. the husband approved too, so that’s always good! Thanks for the recipe! Happy Thanksgiving! !

    1. The Gracious Pantry says:

      Brittany – My pleasure! I’m happy it all worked out! Happy Thanksgiving to you and yours. 😀

  41. Hi you mentioned the serving makes two pies, so would I use half of all the ingredients (2 egg whites instead of four) for making one pie?

    1. The Gracious Pantry says:

      Ann – Yep!

  42. I made a couple of pies for Thanksgiving today, and your recipe was my first attempt at pumpkin pie 🙂 I don’t know how but my crust ended up a tad dry and was cracking and tough to roll out. Do you have any suggestions by chance for this pie newbie? Not sure what I did wrong! I have to say, I absolutely LOVE your recipes. This site is my go-to for clean eating and I share it every chance I get 🙂 Thank you!

    1. The Gracious Pantry says:

      Laura – Thanks so much! First of all, it IS a tough dough. That being said, if it’s cracking, it doesn’t have enough liquid in it. It’s possible the flours we used were different in some way. Yours may have soaked up a bit more liquid. It’s one of those finer things you have to get used to adjusting. Whole grain flours can be a bit “thirsty” in my experience. Adding a bit more oil and milk (in equal amounts) and then really working the dough should help. Did it bake up okay?

  43. Made this last night for today’s dinner. I tasted the smaller one that I made and OH MY GOODNESS, how delicious! It was a last minute thought, so I didn’t have *everything* that I needed, so I improvised. I only had about 1-1/2 cups of pumpkin, so I mashed up a banana and added that. Then for the crust I made a simple organic gram cracker crust. So so good!

    1. The Gracious Pantry says:

      Chila – Sounds wonderful! I’m glad it worked out! 😀

  44. I will try a bit more liquid next time, thank you – I will definitely be making another one for Christmas! These were a big hit with my family, and I absolutely loved the flavor and consistency. I’m glad I made two so we could bring some home! And the leftovers go great with coffee the next morning 😉

    1. The Gracious Pantry says:

      Laura – Fantastic! I’m so happy everyone liked it! 😀 Happy holidays!

  45. Egg whites separated and cooked as white blobs on top of pie. Turned out pretty unsightly but still tasted pretty good. What do you think I did wrong?

    1. The Gracious Pantry says:

      Ashlee – My guess would be that the eggs were either very cold to start with, or the batter wasn’t mixed enough. I’m sorry that happened but glad it was still edible!

  46. Can you substitute pumpkin pie spice for the ginger and cloves?

    1. The Gracious Pantry says:

      Danielle – Sure!

  47. I made half the recipe yesterday – because of the note above the recipe that says it makes TWO full-size pies! This is also verified in the earlier comments. HOWEVER, it was less than 1cm tall in a 9″ glass pie pan without crust. On the bright side, using stevia instead of honey, and using unsweetened cashew milk, I think half the recipe was approximately 150 calories!!! And the taste and texture was great. I plan to make this again, using the full recipe for ONE PIE! Although, I believe it will STILL be too small for my 9″pie pan!! I will definitely open TWO cans to get a full 2 cups pumpkin (the ones I buy contain 1 2/3 cup pumpkin). On the bright side, it will be a good, enjoyable, and low calorie pie that I can eat while on a diet! 🙂

    1. The Gracious Pantry says:

      Shawna – How odd! I’ve made this a lot over the years and it fills 2 pies every time! Not sure what happened there, but I’m glad you were still able to enjoy it!

  48. Tiffany- Thank you for the quick response! I went ahead and made the full recipe yesterday am. Yummy!! I used 3/4 cup granulated Stevia instead of the honey – which reduces the calories to 44 per slice (using cashew milk and no crust)! Truly AMAZING!!!
    The filling then filled my 9″ pie pan to where it would be (or few mm higher) if I made the same homemade crust as I have for 20 years, and the Libby’s pie filling recipe that I always used (before switching to healthy clean eating – less than one year ago). BUT, if I had used foil pans (to use for gifts or potluck), it would have made two pies (esp w/crusts). I think it’s merely a difference of expectations and experiences. I actually compared recipes and pans to see how many cups in each. And I see your picture above is of a thin pie. Last, I think my Stevia may dissolve without adding bulk – whereas honey would add bulk. Just thought people should be aware. Regardless, best low cal, and clean recipe I have found by far!!! I will continue making it!

    1. The Gracious Pantry says:

      Shawna – Great! Ya, in the photo above, I used a pie pan that was too big. So it turned out a little flat. I’ll be taking a new photo this year to better represent the recipe. Glad it all worked out!

  49. Pumpkin pie isn’t really “a thing “here in the UK but I made this for my husband last year and we loved it. He turned to me the other day and said “are you going to make that exact pie again this year ?”

    So it is now in my oven! Thanks for a fab recipe

    1. The Gracious Pantry says:

      Carrie – Haha!! That’s so awesome!! It makes me so happy to hear stories like that. So glad you both enjoyed it! 😀

  50. Elizabeth Waldman says:

    Can you use pure maple syrup instead of honey for this recipe? would it be the same amount of maple syrup as honey?

    1. The Gracious Pantry says:

      Elizabeth – The amounts would be the same, however, maple syrup isn’t as sweet as honey. So keep that in mind when choosing how much you want to use.

  51. Micki Pauley says:

    Hello!! Can you use whole eggs instead of eggwhites? How many would I use? 2?

    Thank you!

    1. The Gracious Pantry says:

      Micki – Absolutely! And yes, you would use 2 whole eggs. Enjoy! 🙂

  52. Hello! I will definitely be trying this recipe for this year’s Thanksgiving. Question – Should the egg whites be the liquid type in the carton or directly from the egg (which tend to have more membrane)? Also if I plan to use stevia should it be the bakeable type or the liquid type? Would the amount be the same as honey? Lastly – to confirm there is no need for vanilla? Thank you so much for all your feedback

    1. The Gracious Pantry says:

      Cali – The egg should be from fresh eggs, not the carton. Stevia has it’s own conversion chart. You would never want to use equal amounts of stevia. You would have to google the conversion chart though. They are online. I don’t use vanilla extract, but if you want to, try 1 to 1 1/2 tsp. Hope that helps!

  53. I made this for Thanksgiving and my family and I loved it! Thank you so much for the recipe!!

    1. The Gracious Pantry says:

      KV – That’s fantastic!!! I’m so happy they all enjoyed it! 😀 😀 😀

  54. I’m not sure if it’s the altitude but the pie recipe turned out extremely watery like I needed a cup less milk or none at all kind of watery. And then the pie crust didn’t have hardly any liquid in it. That I’m used to with most recipes I find online. ??? I live in Arizona at 5,500ft.
    Desperate for recipes that work as written.

    1. The Gracious Pantry says:

      Victoria – I’m so sorry it didn’t work for you! The altitude is most likely an issue unless something got mis-measured on accident. I have seen things online that help you adjust recipes for different altitudes. Might be worth a shot!

  55. Does this make one or two pies??

    1. The Gracious Pantry says:

      The crust makes 2 (if you use my recipe), the filling makes one.

  56. So good! Featured you and your recipe on a blog post of my favorite Thanksgiving recipes!

    1. The Gracious Pantry says:

      Samantha – Thanks so much! Glad you enjoyed the pie! 😀

  57. What was the pic consistency when you pulled it out of the oven? I’m used to pumpkin pie being soft but clean when something is inserted. Currently this is taking an extra 20 minutes and not setting up like I thought it would with other pies I’ve made.

    1. The Gracious Pantry says:

      Kristen – It will set like “normal” pumpkin pie when it’s still in the oven. The true “setting” happens as it cools. Let me know how it turns out for you.

  58. 5 stars
    Thank you so much for sharing this recipe! I’m not familiar with clean eating, but my husband is trying to cut sugar out of our diet, so this recipe looked great- and it was!! Wil definitely make it again, and maybe sneak in some dark chocolate chips ?.

    One question though- would it be okay to use the whole egg instead of just the whites (I end up wasting the yolks when I do this)? Or will it make a huge difference in texture?

    Thanks again!!

    1. The Gracious Pantry says:

      Anna – I’m so happy you both enjoyed it! 🙂 Yes, you can use the whole egg. Use 2 whole eggs instead of 4 egg whites. The texture may change slightly, but it should be fine. Enjoy!

      1. 5 stars
        Awesome thank you! About to make it now ?

        1. The Gracious Pantry says:

          Amna – I hope you enjoy it! 🙂

  59. Bridgette says:

    Why do you have to use fresh egg whites instead of carton?

    1. The Gracious Pantry says:

      Bridgette – They cook a bit differently. Plus the carton eggs are usually processed in some fashion. Real eggs are just a better option. 🙂

  60. This recipe was awesome! I have a wheat allergy and try to eat clean. Pumpkin pie is a HUGE weakness for me and every other recipe I have seen calls for sugar or sugar substitute. This tastes EXACTLY like any other pumpkin pie. I do crustless and it is AMAZING! Thank you so much for giving me back the opportunity to enjoy one of my favorites! ❤️

    1. The Gracious Pantry says:

      Claudia – That’s so awesome! I’m so happy you enjoyed it! 😀

  61. Is there a milk/dairy substitute you recommmed the most? Almond, cashew, coconut, oat? Or does higher fat milk really work best?
    And I’m assuming unsweetened to keep the sugar low and clean.

    Thanks,
    Michelle

    1. Michelle – I find in recipes like this, that cashew or oat milk tend to be the creamiest without adding a ton of fat. Almond milk will work, but it won’t be quite the same texture. And definitely avoid any added sugar. Hope that helps!

  62. Does this recipe make one or two pies. I just made one but have left over filling and the recipe doesn’t say. If it is for two pies should I just cook it longer? Thanks, I don’t make a lot of pies

    1. Erika – It should make 1 standard 8 or 9 inch pie. I’m not sure what you mean by cooking it longer if it’s for two pies. You can adjust for your needs by cooking it as long as it needs to cook in order to be done. If you have leftover filling, you can even put the rest in a small baking dish and make a crustless pie. Hope that helps!

  63. 5 stars
    Excellent recipe. I used a gluten free crust and used Almond milk and it was very good, and we could not tell any difference in flavor like you usually can with many recipes.

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