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Lighter Pumpkin Pie with Cinnamon Walnut Streusel

Slices of pumpkin pie with cinnamon walnut streusel on white plates
Recipe At-A-Glance
Holiday Recipes1 hour
This Lighter Pumpkin Pie still tastes indulgent, especially with the Cinnamon Walnut Streusel on top!

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I’m a big fan of moderation in all areas of my life. But I especially like to practice moderation in my cooking and eating. I think life is too short to eat kale and flaxseed for every meal and conversely, life is (hopefully) too long to eat deep-fried Twinkies every day.

So I try to make the majority of my recipes fall somewhere between the kale and the Twinkies. It means sometimes I eat crazy decadent pizzas and also that a lot of the times I take a “normal” recipe and clean it up a bit by reducing the sugar, using whole grains, or adding something to boost the nutrition factor.

Ingredients for pumpkin pie in individual bowls - pumpkin, spices, egg, and more

The all-or-nothing concept with it comes to life (but especially our food) can be so damaging. You can be a “healthy eater” and still enjoy beer and pizza and pie. You can nourish your body while still nourishing your soul—I promise. You won’t find me passing up my Mama’s chocolate chip cookies this holiday season in order to stay “on track.” No, no, no. Healthy eating is about nourishing your body and your soul!

And sometimes, I think it’s possible to do both at the same time—like taking the classic pumpkin pie recipe and making it a bit lighter and healthier. Soul=nourished. Body=nourished. Me=happy Cass.

Pumpkin pie filling in a clear glass bowl with a whisk

So maybe this isn’t the cleanest pumpkin pie ever. Okay, it totally isn’t. There is still butter, there is still sugar, and it still tastes like a totally decadent dessert. But it’s not your run-of-the-mill pumpkin pie either. It’s made with a 100% whole wheat crust, egg whites, and a heck of a lot less sugar than your normal store-bought pie.

Lighter Pumpkin Pie with Cinnamon Walnut Streusel in a white pie pan, with a pie server nearby

And that’s enough for me. Especially around the holidays. Every little decision you can make to try to be a bit healthier should be celebrated! So I’m going to celebrate this lightened-up pie and celebrate the holidays with the ones I love. That’s what “healthy eating” is really all about in my book! Enjoy.

Lighter Pumpkin Pie with Cinnamon Walnut Streusel

Lighter Pumpkin Pie with Cinnamon Walnut Streusel

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Lighter Pumpkin Pie still tastes indulgent, especially with the Cinnamon Walnut Streusel on top!

Ingredients

For the Pie:

  • 1 prepared pie crust
  • One 15-ounce can of pumpkin puree (about 2 cups)
  • 1 cup (245 grams) unsweetened almond milk (plain or vanilla)
  • 1/3 cup (100 grams) maple syrup
  • 3 large egg whites (106 grams)
  • 1 large egg (56 grams, weighed out of shell)
  • 2 1/2 teaspoons (7 grams) ground cinnamon
  • 1 teaspoon (4 grams) vanilla extract
  • 1/2 teaspoon (3 grams) sea salt
  • 1/4 teaspoon (1 gram) ground nutmeg
  • 1/4 teaspoon (1 gram) ground cloves
  • 1/4 teaspoon (1 gram) ground ginger

For the streusel:

  • 1/2 cup (57 grams) whole wheat flour
  • 2 tablespoons butter (28 grams), melted
  • 1/3 cup (42 grams) chopped walnuts
  • 1 tablespoon (20 grams) maple syrup
  • 1 teaspoon (3 grams) ground cinnamon
  • Pinch (1/2 gram) of sea salt

Instructions

  1. Preheat the oven to 350°F. Place the rolled out pie crust in a 9-inch pie pan, trimming and fluting the edges.
  2. Whisk the pumpkin puree, almond milk, maple syrup, egg whites, whole egg, cinnamon, vanilla, sea salt, nutmeg, cloves, and ginger in a large bowl until very smooth. Pour the filling into the prepared pie crust.
  3. Bake for 30-35 minutes, or until the pie is almost solidified but still jiggles in the middle, before adding the streusel.
  4. To make the streusel, mix all ingredients in a small bowl with your fingers or a fork until well combined. Sprinkle the streusel on top of the almost-baked pie, and return to the oven for 5-10 more minutes, or until the center of the pie is set.
  5. Cool completely before slicing and serving.

Notes

For extra flavor, brown the butter for the streusel. Heat the butter in a small saucepan over medium heat until chestnut brown bits appear in the bottom of the pan (the butter will sputter noisily and then quiet down once it’s browned). Use in place of regular melted butter, being sure to include all the browned bits.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

8 Responses
  1. Yum yum. I’ll have to try your recipe next week!

    I agree with your philosophy on foods. I’m not going to beat myself up for eating tasty treats, especially if I have made them at home with ingredients I can pronounce. Like you said, everything in moderation. Can you imagine a life without PIE? Never.

  2. dr-bee**

    Hi Cassie,
    I’m so happy I’ve stumbled across your website. Your recipes and food prep ideas are so motivational, just what I needed to get started with cleaner eating (not to mention how much I love how you photograph/present your posts).
    With this recipe, can I ask if you can substitute canned pumpkin purée with real pumpkin (mashed/barmixed)? I live in Australia and Pumpkin Pie is not made here, so I’ve never seen puréed pumpkin in a tin. Do I added any butter/herbs/seasoning to the pumpkin?
    Thanks!

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