Lighter Homemade Pumpkin Pie with Greek Yogurt
Lighter pumpkin pie with Greek yogurt and whole wheat crust. 35% less sugar, 8g protein per slice. Same cozy spice flavor.
Ingredients
- 1 unbaked 9-inch whole wheat pie crust
- 15 oz can pure pumpkin puree
- 1 cup plain nonfat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut sugar or maple syrup
- 2 large eggs, room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh nutmeg, finely grated
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Health Scores
Instructions
- 1
Heat your oven to 425°F and position a baking sheet on the lower rack to catch any drips.
- 2
Par-bake the whole wheat pie crust for 5 minutes until set but not golden, then remove and cool slightly.
- 3
Combine the pumpkin puree, Greek yogurt, almond milk, coconut sugar, eggs, and vanilla extract in a large bowl.
- 4
Whisk the wet ingredients vigorously for 2-3 minutes until completely smooth and no lumps remain.
- 5
Mix the cinnamon, ginger, cloves, nutmeg, and salt together in a small bowl to distribute spices evenly.
- 6
Gently fold the spice blend into the pumpkin mixture using a spatula until the filling is uniformly colored with no streaks.
- 7
Pour the filling into the par-baked crust, leaving 1/2 inch from the rim.
- 8
Bake at 425°F for 15 minutes until the crust edges turn light golden.
- 9
Lower the oven temperature to 350°F and continue baking for 40-45 minutes until a knife inserted 1 inch from center comes out clean or with a thin streak.
- 10
Transfer the pie to a wire rack and cool at room temperature for at least 2 hours.
- 11
Refrigerate for at least 4 hours or overnight for the best texture and cleanest slices.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 12 oz can evaporated milk | 1 cup plain nonfat Greek yogurt + 1/2 cup unsweetened almond milk | Greek yogurt adds protein (15g per cup) and reduces saturated fat while maintaining creamy custard texture; almond milk replaces missing liquid |
| 3/4 cup granulated sugar | 1/2 cup coconut sugar or maple syrup | Reduces sugar by 33% while coconut sugar has a lower glycemic index and maple syrup adds subtle depth; maintains sweetness perception |
| unbaked 9-inch pie crust | unbaked 9-inch whole wheat pie crust | Whole wheat flour increases fiber content (3-4g per serving) and adds nutty flavor that complements pumpkin spices |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 245 |
| Total Fat | 6g |
| Carbohydrates | 38g |
| Fiber | 4g |
| Protein | 8g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 248 | 285 | 385 | 245 |
| Protein | 7g | 12g | 6g | 8g |
| Carbs | 34g | 14g | 38g | 38g |
| Fat | 9g | 22g | 22g | 6g |
| Fiber | 3g | 6g | 2g | 4g |
| Sugar | 18g | - | - | - |
| Health Scores | ||||
| Gut Health | 6/10 | 9/10 | 6/10 | 82/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 78/10 |
| Blood Sugar | 5/10 | 9/10 | 5/10 | 81/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
