Perfect Pumpkin Pie

This creamy holiday classic is a staple in almost every home . . . and now it can be a holiday staple in the homes of clean eaters, too.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 1 unbaked pie shell (9 inches)
  • 1 can (15 oz.) puréed pumpkin
  • 1 cup vanilla almond milk
  • 2 Tbsp. plain nonfat Greek-style yogurt
  • 2 eggs
  • 1⁄2 cup honey
  • 2 Tbsp. Sucanat
  • 2 tsp. cinnamon
  • 1⁄2 tsp. pumpkin pie spice
  • 1⁄2 tsp. ground cloves


  • Preheat oven to 375°F, and set out the prepared pie crust.
  • In a mixing bowl, combine the pumpkin purée, almond milk, yogurt, eggs, and honey, and mix well. Add the Sucanat, cinnamon, pumpkin pie spice, and cloves, and mix thoroughly.
  • Pour the pie mixture into the prepared pie crust, and bake 45 minutes, or until center is set and a knife inserted in the center comes out clean.