Pumpkin Pie From Scratch

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!


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A single slice of Pumpkin Pie With a fork holding a piece of it.

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.
4.67 from 12 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 125kcal


  • 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)


  • 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.


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.


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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  1. 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! โค๏ธ

    1. The Gracious Pantry says:

      Claudia – That’s so awesome! I’m so happy you enjoyed it! ๐Ÿ˜€

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


    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!

  3. 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!

  4. 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.

  5. 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 ๐Ÿ™‚

    1. Haley – It makes one standard pie unless you make mini pies. I will update the recipe. Thanks! Hope you enjoy it! ๐Ÿ™‚

  6. 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?