Pumpkin Pie Recipes For EVERY Diet (From Vegans To Health Nuts, We've Got You)

If you’re anything like us, you’ve already got a mental checklist in place for late next week. Ours looks something like this: Eat, nap, repeat as necessary. So, at the very least, we hope yours involves a whole lot of the eating portion — even if you’re not a "traditional" eater.
Thanksgiving, as we’re sure you’re well aware, involves a lot of food. But not everyone’s diet allows for all of the goodies on offer. If you’re a vegan, lactose intolerant, or just watching your calorie intake (you’re the real heroes), we don't want you to miss out. And we really don’t want you to miss out on the PIE.
Thanksgiving’s A-list star, pumpkin pie, is not only a holiday classic — it’s also remarkably flexible when it comes to ingredients. We dug through food blogs and recipe sites galore and found a ton of alternative-diet pumpkin pie recipes to satisfy all restrictions, allergies, and health considerations. Because we’re grateful for many things today. But mostly, we’re grateful for pie.
1 of 9
Best Low-Fat Option: Weight Watchers Pumpkin Pie
via Recipe Diaries

3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tbsp packed light brown sugar
2 tbsp regular butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
1/4 cup lite whipped topping

Position rack in middle of oven. Preheat oven to 350.

Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.

Photo via Recipe Diaries
2 of 9
Best Sugar-Free Version: Easy Sugarless Pumpkin Pie
by Painless Cooking

1 15 oz can solid packed pumpkin
1 cup evaporated milk
½ cup cold water
2 eggs
1 tsp pumpkin pie spice
12 packets Splenda or Equal
1 unbaked pie shell

Preheat oven to 350.
Mix pumpkin, pumpkin pie spice and Equal together.
Add the milk and water and blend well.
Add eggs to mixture and beat in well.
Pour mixture in unbaked pie shell and bake for 50 minutes or until a sharp knife inserted in center comes out clean.
Cool before cutting.

Photo via Painless Cooking
3 of 9
Best Raw Recipe: Raw, Vegan Pumpkin Pie
by Choosing Raw

Crust Ingredients:
1 cup cashews
1 heaping cup dates

Filling Ingredients:
3/4 cup carrot juice
1 cup Irish moss gel
1 cup cashews
1/4 cup nut or seed milk (substitute soy or rice if you like)
8 pitted dates
1 tsp cinnamon
1/4 tsp nutmeg
1 dash cloves
Stevia to taste

Place cashews and dates in a food processor and process till they’re all broken down and uniformly mixed (as if you were making a homemade Larabar). Press into a pie pan to make crust. Set aside.

Combine all filling ingredients in a Vitamix or other high speed blender and blend till the mix is very, very smooth.

Pour filling into crust. Place in freezer for about 2-3 hours. Transfer to fridge and serve at any time. Marvel at deliciousness.

Photo via Choosing Raw
4 of 9
Best Overall-Healthy Option: Crazy Good Yet Unbelievably Healthy Pumpkin Pie
by The Healthy Foodie

Crust Ingredients:
1½ cup graham flour
½ cup old fashioned rolled oats
75g crushed pecans
¼ cup raisins
2 tbsp coconut oil
2 tbsp liquid honey
1 tbsp blackstrap molasses
¼ cup unsweetened applesauce
½ tsp salt
½ tsp ground cinnamon
¼ tsp ginger
¼ tsp allspice

Filling Ingredients:
3 cups pumpkin puree
½ cup 0% fat Greek yogurt
1 cup 1% fat cottage cheese
1 cup buttermilk
2 whole eggs
½ cup egg whiles (or 4 egg whites)
¼ cup maple syrup
2 tbsp blackstrap molasses
3 tsp cinnamon
1 tsp each: allspice, ginger, freshly grated nutmeg
½ tsp ground clove
½ tsp salt

Crumble Ingredients:
30g crushed pecans
¼ cup oats
¼ tsp cinnamon
2 tbsp raisins, chopped
1 tbsp maple syrup


For the crust:
Preheat oven to 375
Add all the ingredients to food processor and process until well combined.
Transfer to a removable bottom deep pie dish and press to the bottom and sides of the pan to form a crust.
Bake in the oven for 10 minutes or until golden.
Set aside
Lower oven temperature to 350

For the filling:
Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
Transfer to the reserved pie crust.
Bake in 350F oven for 50-55 minutes, until filling is set.
Turn off the oven and open the door slightly. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool
completely before to transfer to the refrigerator, where you will leave it to cool for at least 4 hours, preferably overnight.

For the crumble:
Preheat a small pan over medium high heat. Add the oats, pecans, salt and cinnamon and toast until fragrant and the oats start to turn brown.
Add raisins and maple syrup. Stir until well combined.
Set aside and allow to cool completely.
Sprinkle over pie.

Photo via The Healthy Foodie
5 of 9
Best Gluten-Free Version: Easy Gluten-Free Pumpkin Pie
by The Art of Gluten-Free Baking

Crust Ingredients:
2 1/3 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tbsp granulated sugar
1/4 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 tbsp vinegar (like apple cider vinegar)
5-7 tbsp cold water

Filling Ingredients:
2 large eggs
1/2 cup (105g) dark or light brown sugar (I like dark brown)
1 1/2 cups evaporated milk, cream, or dairy substitute (see below for rice evaporated milk substitute)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
1 1/2-2 cups pumpkin puree or one 15 oz can of pumpkin puree
2 tbsp melted butter (or butter substitute)
Extra tapioca flour for rolling out

Crust Instructions:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles.

Add the vinegar and rub into the mixture. Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet.

Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes.

When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. With your rolling pin, carefully and patiently roll out the dough into a 12″ circle. Lift the pin with the dough rolled around it and put on the top of your pie pan.

Unwrap the dough from your rolling pin onto the pie pan so the pan is covered evenly. Now carefully press your dough into place.

Filling instructions:
Preheat oven to 450 degrees.

Prepare your pie crust dough. Keep it refrigerated until ready to roll out.

Beat eggs with a whisk. Beat in brown sugar, and spices. Mix well. Stir in evaporated milk or cream. Stir in pumpkin puree and mix well. Add melted butter and mix well.

Roll out pie crust dough and use it to line your 9″ pie pan. Pour filling into pie pan. Place into preheated oven. Immediately reduce temperature to 375 degrees and bake for about 60 to 75 minutes–or until a tester inserted into the middle of the pie comes out fairly clean (and not goopy).

Allow to cool to room temperature to allow the custard to set before serving.

Photo via The Art of Gluten-Free Baking
6 of 9
Best Vegan Update: 5 Ingredient Vegan Pumpkin Pie
via Healthy. Happy. Life

Ingredients (makes 2 pies):
8 ounces tofu cream cheese
30 ounces (about 3 3/4 cups) canned Pumpkin Pie Mix (or sub ingredients shown above)
1 1/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon or orange juice (optional - adds a slight zippy undertone)
2 tsp cinnamon (optional)
2 graham cracker pie crusts (or your own recipe)
handful of cashews for garnish

Soak your raw cashews in salted water overnight or at least 6 hours. They should break apart easily and be tender to bite when properly soaked.

Preheat oven to 375.

Drain your nuts and set aside. Also set aside about 15-20 cashews or garnish. Gather all ingredients and set aside as well.

In a food processor, add the cream cheese, pumpkin pie mix (or substitute ingredients), cashews and lemon juice. Blend on high until a creamy mixture is reached. Pulse in additional cinnamon (other spices may be added as well).

Pour your puree into your two pie crusts.

Swirl and smooth top with fork. Dot on cashews around the edge and center as you'd like.

Bake at 375 for 30 minutes. Cool. Place in fridge to firm before serving.

Photo via Happy. Healthy. Life.
7 of 9
Best Fat-Free Slice: Guilt-Free Pumpkin Pie
by A Day in the Life

1 15 oz can pumpkin
1 14 oz can fat free Sweetened Condensed Milk
8 egg whites or 1/2 cup egg substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9-inch unbaked pie crust
(psst, check out these options for a fat-free crust)

Preheat oven to 425.

Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.

Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 and continue baking 25 to 35 minutes or until knife inserted 1 inch from crust comes out clean.

Photo via A Day in the Life
8 of 9
Best Dairy-Free Vesion: Dairy, Nut & Soy-Free Pumpkin Pie
by Go Dairy Free

1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg or allspice
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 15 oz can pumpkin puree
1 tsp vanilla extract
1 cup regular coconut milk
1 unbaked pie shell

Preheat your oven to 425.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

Photo via Go Dairy Free
9 of 9
Best Egg-Free Option: No-Bake Pumpkin Pie
by The Spunky Coconut

Crust Ingredients:
3 tbsp flax seed meal OR 1.5 tbsp Chia Seed meal
1/4 cup plus 2 tbsp applesauce
1 tbsp apple cider vinegar
8 drops vanilla liquid stevia
1 tbsp honey
1/4 cup coconut oil, liquified
1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder

Filling Ingredients:
2 cups cooked pumpkin
1 cup coconut milk
1/3 cup coconut sugar
1/8 to 1/4 tsp vanilla liquid stevia (one or two droppers-full, or to your taste)
1 tsp vanilla
2 tsp pumpkin pie spice
3 tbsp Gelatin that has been completely dissolved into 1/4 cup boiling water

Mix all crust ingredients with a hand mixer. Roll out dough and place in a deep-dish pie pan.

In a blender or food processor, combine all filling ingredients until smooth. Pour into pie shell and refrigerate overnight.

Photo via The Spunky Coconut

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