Healthy pumpkin pie deluxe combines your favorite flavors of pumpkin pie with a crunchy pecan/oat topping. You may not even need that whipped topping!
My dad would say that last sentence is blasphemy. No whipped cream on top of my pumpkin pie? Or no pumpkin pie with my whipped topping? {That last one is more accurate for him}.
That’s correct Dad. No whipped topping is needed for this one-of-a-kind pumpkin pie.
I’m once again turning a classic into a healthier version. The original recipe for this pumpkin pie deluxe had called for sweetened condensed milk to thicken the pie. Plus a hefty amount of brown sugar for the pecan topping.
With a few swaps here and there, the healthy version of this pie actually had some raving fans {including one’s who typically know when my desserts are healthy}.
Healthy swaps in pumpkin pie deluxe base
Typically I would also try and make the crust for a pie from scratch. Finding ways to make it healthier as well. But I know Thanksgiving can become a stressful time if you’re the one hosting, so I opted to keep the crust simple.
We’re just using a frozen, store-bought {gasp!} pie crust. Once the crust has thawed, poke all around the edges and a few in the center of the crust with a fork. This will ensure no air bubbles come up during baking.
Now time for that healthy swap. Rather than adding sugar to the pie, I added pure maple syrup. The rich, deep sweetness enhances the flavors of pumpkin puree giving it a full-body flavor. It also helps to keep this pie from being overly sweet.
Our second swap is that sweetened condensed milk I was speaking of. Replacing it with full-fat coconut milk balances out the sweetness, and still helps to thicken the pie like the condensed milk would. If you can remember to put your coconut milk in the fridge, that’s even better. It will thicken up really nicely this way.
The best pecan/oat topping for pumpkin pie deluxe
When I first read the ingredients for the crunchy topping on pumpkin pie deluxe, I knew I had the perfect replacement.
My most favorite muffins on the planet {sweet potato apple muffins} have the most amazing crumble topping on them. I decided to take that topping, add some chopped pecans, and sprinkle it on top of a half baked pumpkin pie deluxe.
I truly believe that this topping is that deluxe this pie was calling out for. With the crunch of the pecans, and little bits of brown sugar goodness baked right on top, you’re going to wonder why you haven’t been topping your pumpkin pie this way for years.
Take a slice {or two} of pumpkin pie deluxe
The hardest part about this pie is waiting for it to cool just enough to slice into. You want the whole pie to set completely before taking that first ceremonious slice.
Also — why does it seem so hard to get that perfect first slice out of the pie pan? I have yet to master this one. So if anyone has some insights or suggestions for me, they would be much appreciated!
Make this pie for your upcoming Thanksgiving table as a gorgeous centerpiece. Then plan on making it again for Christmas, because, I’m just guessing, your family is going to be asking for it again.
Looking for more Thanksgiving perfect desserts? Check these out:
Cinnamon Roll Pumpkin Pie Monkey Bread
Healthy Sweet Potato Cheesecake
- 1 frozen 9” deep dish pie crust thawed*
- 1 {15 oz} can pumpkin puree {not pumpkin pie filling}
- ½ cup pure maple syrup
- 2 Tbsp. raw cane sugar
- 2 eggs
- 2 Tbsp. white whole wheat flour
- 4 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. dried ginger
- ¼ tsp. ground cloves
- 1 cup coconut milk {not lite}**
- 2 Tbsp. corn starch
- ½ cup chopped pecans
- ½ cup old fashioned oats
- ¼ cup packed Truvia brown sugar baking blend
- 1 Tbsp. molasses
- 1 Tbsp. coconut oil
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Preheat oven according to package directions. Fork the outside edges and center of the pie. Bake pie crust according to package directions.
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Turn oven down to 350°F and allow pie crust to cool slightly.
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Meanwhile, in a large bowl, stir together the pumpkin, pure maple syrup and sugar. Add the eggs, one at a time, and stir until combined.
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Add the flour and spices and stir until incorporated.
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In a small bowl, add the coconut milk and cornstarch and stir until smooth.
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Slowly pour into the pumpkin mixture and stir until completely incorporated.
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Pour the mixture into the pie shell and baked for 30 minutes.
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Meanwhile, in a small bowl, combine all of the pecan/oat topping ingredients.
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Top the pie with the pecan/oat topping and continue to bake for an additional 20-25 minutes.***
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Let cool and slice into 8 slices.
*Note: you can also use two 9” regular pie crusts. The filling fits among the two.
**Note: it cannot be lite coconut milk because it doesn’t contain the same thickness and cream to help thicken the pie.
***Note: if you want the crust to be browned, place under the broiler for 1-2 minutes.
