This healthy Pumpkin Pie has all the creaminess and warm pumpkin spice flavors of traditional pie, but with extra protein, less sugar, and a creamy texture thanks to rich Greek (or coconut) yogurt. If you love classic pumpkin pie but want something lighter, creamier, and made with wholesome ingredients, this is the perfect option! This healthier pumpkin pie is perfect for Thanksgiving, fall gatherings, or anytime you’re craving a cozy, nourishing dessert that still tastes indulgent.
Protein pumpkin pie
I love this recipe because it’s so flexible—you can keep it simple with just Greek yogurt for a naturally higher-protein holiday treat, or add a scoop of protein powder to turn it into an anytime high-protein dessert. The best part? Either way, you’d never guess it’s packed with protein.
And if you’re wondering whether it tastes like yogurt, the answer is no. It has all the creamy flavor and classic texture of the original dessert, with just a subtle tang from the yogurt that isn’t overpowering. If you’re looking for more pumpkin desserts, try my pumpkin ice cream sandwiches that can also be made higher protein!
Why This Healthy Greek Yogurt Pumpkin Pie recipe works
- It’s naturally sweetened with maple syrup and coconut sugar – no refined sugar!
- Uses Greek yogurt for a lighter, protein-rich filling. It gives all the creaminess and warm spice of regular pumpkin pie with a little tang.
- No complicated steps! This pie couldn’t be easier to make.
- Perfect for anyone who wants a healthier pumpkin dessert without sacrificing flavor. It makes a great, lighter Thanksgiving option or for anytime you’re craving pumpkin pie!
- It uses an entire can of pumpkin so you don’t have to think about what to do with the rest!
Recipe video
Ingredients You’ll Need
The full recipe and measurements are in the recipe card at the bottom of the post!
- 1 box Simple Mills Pecan cookies: Feel free to sub your favorite cookies or graham crackers. This box of cookies is 5.5 ounces, so i’d use a box around the same weight.
- Coconut oil: You can also use vegan butter, grass-fed butter, etc.
- Greek yogurt or greek-style coconut yogurt: use full-fat Greek yogurt or coconut yogurt for the creamiest texture. If using coconut yogurt, be sure to use a greek-style yogurt (The brand Culina makes a greek style option!). It needs to be THICK (some coconut yogurts can be watery).
- Pumpkin purée: be sure it’s pumpkin purée and not pumpkin pie filling.
- Maple syrup & Coconut sugar: We use a mix of sweeteners for the best texture and flavor. Coconut sugar gives that deep caramel flavor while maple syrup adds the perfect fall touch! The coconut sugar can subbed with brown sugar or even monk fruit sweetener if you want a lower sugar option.
- Eggs: Just two eggs are needed for this pumpkin pie! I wouldn’t substitute them as the bars won’t turnout correctly.
- Pantry staples: pumpkin pie spice, vanilla, sea salt
- Coconut whipped topping: You can also use regular whipped cream or cool whip. I love the brand So Delicious.
How to Make Healthier Pumpkin Pie
Make the Crust
Preheat oven to 350°F. In a food processor, combine the Simple Mills cookies and melted coconut oil. Press the cookies into the bottom of an 8 or 9″ baking pan or cake pan.
Make the Pumpkin Yogurt Filling
Give the processor a quick rinse. Then add all of the pumpkin pie ingredients, blending until smooth and creamy.
Assemble and Bake
Pour the filling over the crust. Bake for 35 minutes, until the edges are set. Cool completely at room temperature for an hour. Then refrigerate at least 3–4 hours for the best texture. The longer it has in the fridge, the better!
Is this pumpkin pie healthy?
Yes, this pumpkin pie is a healthier twist on the classic. The Greek yogurt adds a light, airy texture with a subtle tang, and it helps boost the protein content. I also cut the sugar way down—using just ¼ cup maple syrup and ¼ cup coconut sugar—which gives it the perfect touch of sweetness while still letting the pumpkin and warm spices shine through.
Another bonus? Pumpkin itself is packed with vitamins, fiber, and antioxidants like beta-carotene, so you’re getting some extra nourishment in every slice. Pair that with a cleaner ingredient list and lower overall sugar, and you’ve got a dessert that feels indulgent but still aligns with a more wholesome approach!
Tips for the Best Healthy greek Yogurt Pumpkin Pie
- Use full-fat Greek yogurt or coconut yogurt for the creamiest texture. If using coconut yogurt, be sure to use a greek-style yogurt (The brand Culina makes a greek style option!). It needs to be THICK (some coconut yogurts can be watery).
- Let the pie cool fully before slicing—this helps it set properly.
recipe variations
- Make mini pumpkin pies in muffin tins for portion control. I’d just keep an eye on them at around 25 minutes and keep baking as needed.
- Add pecans to the crust for crunch and nuttiness.
How to Store leftover healthy pumpkin pie
- Refrigerator: Keep tightly covered for up to 4–5 days
- Freezer: Freeze slices for up to 2 months
- For best texture: Enjoy chilled
FAQ
- Can I use coconut yogurt instead of Greek yogurt? Yes, but the filling will be slightly softer since coconut yogurt has less protein.
- Can I make this recipe dairy-free? Use coconut yogurt and coconut oil in the crust.
- Can I use honey instead of maple syrup? Yes—just keep in mind that honey has a stronger flavor and the maple syrup really does add to the overall flavor of the pie.
More healthy dessert recipes to try
- Cinnamon streusel desset pizza
- Gluten-free pumpkin cake roll
- Healthy pumpkin cheesecake jars
- Pumpkin ice cream sandwiches
- Gluten-free apple crisp
- Healthier caramel pecan cookie skillet
- Banana pecan pudding (vegan, gf)
- Fudgy peppermint brownies
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your remakes on Instagram @danishealthyeats!
Healthier Pumpkin Pie with Greek Yogurt
Ingredients
Crust
- 1 box Simple Mills Sweet Thins or toasted pecan cookies or Siete cinnamon cookies
- 3 tbsp melted coconut oil, grass-fed butter, or vegan butter
Pumpkin pie bars
- 1 15 oz pumpkin puree
- 3/4 xup thick greek yogurt or greek style coconut yogurt
- 2 eggs, room temp
- 1/4 cup maple syrup
- 1/4 cup coconut sugar *increase to 1/3 cup if you want sweeter bars
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350F. Line a 9×9 square baking dish with parchment paper.
- In a food processor, combine the cookies and oil/butter and mix until a crumbly mixture forms. Pour this into the pan and spread it out evenly, packing it down the best you can.
- Then add all of the filling ingredients to the processor and blend until you have a smooth mixture. Pour the batter over the crust, spreading it out evenly.
- Bake the tart for 35 minutes. Then, remove from the oven and let cool completely (about an hour). Then move to the fridge to the fridge to set for at least 3 hours. The longer it sets, the better!
- Once the pie is fully set, gently remove it from the pan. Slice into bars and top with whipped cream or coconut whipped topping. Enjoy!
