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!

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!

Clean Eating Pumpkin Pie Recipe

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.

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

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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.
4.60 from 10 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 crust. (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 ¼ 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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123 Comments

  1. 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.

  2. 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! 🙂

  3. 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!

  4. 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! 😀 😀 😀

  5. 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!

  6. 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.

  7. 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! 😀

  8. 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.

  9. 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! 🙂

  10. 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. 🙂

  11. 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! 😀

  12. 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!

  13. 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!

  14. 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.

  15. I know you mention it serves 8, but then the directions say to pour mixture into the pie crusts… i’m just wondering if this makes one or two pies. Thank you 🙂

    1. Haley – It makes one standard pie unless you make mini pies. I will update the recipe. Thanks! Hope you enjoy it! 🙂

  16. JoAnn Burnett says:

    3 stars
    I was happy to find a clean pumpkin pie recipe! It’s not bad but I would recommend less milk, more honey and less cloves. As is — not sweet enough by far, the spices are overwhelming and the texture isn’t firm enough. It is a great place to start though! Thank you and Happy Thanksgiving!

    1. JoAnn – Hmmm. I’ve never had a problem with it solidifying. Could be a difference in our ovens. Maybe try baking it longer with some loose foil over the top?

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