This easy pumpkin pie recipe is sweetened with only a 1/2 cup of maple syrup and uses regular milk instead of condensed or evaporated milk to make for the smoothest, dreamiest pumpkin pie. The best part? The low fuss filling comes together in just 5 minutes; and then all you need to do is let it bake to perfection in your favorite pie crust—whether store-bought or homemade, it’s totally up to you!

Cooked pumpkin pie in a glass pie plate. Some whipped cream is in the center of the pie and 2 slivers are taken out of the pie. Surrounding the pie on the counter is a plate with a slice of pumpkin pie, some small pumpkins, a napkin, a small container filled with spices, and a knife.
5 from 5 votes
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First time ever making a pumpkin pie from scratch and not only was this a pretty easy recipe to follow but it also came out tasting AMAZING!

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This pumpkin pie recipe just made holiday baking a little less intimidating…

If traditional pumpkin pie is a bit too sweet for your liking, say hello to your new favorite recipe (it’s certainly mine!)! This low-sugar pumpkin pie recipe uses a whole can of pumpkin purée, along with eggs and milk, to create a creamy and sliceable pie with one-third less added sugar than most recipes. We’ve naturally sweetened it with maple syrup (I mean, I am a Vermont girl, after all!) and have made sure those warm, classic pumpkin pie spice flavors pop! Plus, making it is low fuss—with the filling being whisked up in 1 bowl in just 5 minutes. Pour it into your favorite pie crust (I used store bought for extra ease! But you can use your favorite homemade crust if you prefer) and bake ‘er up! Top with a little whipped cream, if you like, and enjoy the pie of your dreams—without the sugar overload!

And, if you are not a crust person but still love a lighted-up dessert, try my reader-loved Pumpkin Pie Breakfast Bake. A recipe I made for breakfast, but *so* many tell me they make (and love) it for dessert!

Let’s make pie together! Just you and me!

Jump to Recipe Instructions
Prepare your pie crust
Add ALL the remaining ingredients to a large bowl or 4-cup liquid measuring cup.
Then whisk together until well combined.
Pour mixture into the pie crust.
Cooked pumpkin pie in a glass pie plate. Surrounding the pie on the counter are some small pumpkins and a small container filled with spices. A pair of hands is holding the pie plate using a napkin.
Bake!
A bite of pumpkin pie is sitting on a fork on a plate. The remaining slice of pumpkin pie is sitting on the plate and both have some whipped cream on top along with a sprinkle of cinnamon. A small container of cinnamon is out of focus in the background.
5 from 5 votes

Less-Sugar Pumpkin Pie

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Cuisine: American
Course: Dessert
Author: Taesha Butler
This easy pumpkin pie recipe is sweetened with only a 1/2 cup of maple syrup and uses regular milk instead of condensed or evaporated milk to make for the smoothest, dreamiest pumpkin pie. The best part? The low fuss filling comes together in just 5 minutes; and then all you need to do is let it bake to perfection in your favorite pie crust—whether store-bought or homemade, it’s totally up to you!
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Ingredients
 

  • 1 9-inch pie crust, prepared or homemade (I used Maple Lane Bakery)
  • 15 ounces pumpkin puree, 1½ cups
  • 3 large eggs
  • ½ cup maple syrup
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup milk, any kind
  • 2 teaspoons pumpkin pie spice
  • whipped cream, for serving (optional)

Instructions
 

  • Preheat the oven to 350℉ and prepare your pie crust. If you are using a store-bought one, place it in a standard pie dish for extra support while baking and moving. Set aside.
  • In a large bowl or 4-cup liquid measuring cup, whisk the remaining ingredients until well combined. Pour the mixture into the pie crust. Tap the pie on the counter a few times to flatten out the top and remove any air pockets.
  • Bake the pie until the crust is browned and the center of the pie no longer jiggles when you shake it, 50 to 60 minutes.
  • Allow the pie to cool for at least an hour before slicing and serving with whipped cream, if using. I find that chilling the pie before serving is ideal, as it brings out the flavors even more. You can make it and store in the refrigerator for 3 to 4 days.

Notes

  • This pie is very lightly sweetened. If you prefer a more traditionally sweet pie, add a ¼ cup coconut sugar or granulated sugar to the pumpkin mixture.
  • To make dairy-free, use a dairy-free milk such as unsweetened almond or oat milk.
  • For a gluten-free pie, use a gluten-free pie crust or graham cracker crust.
  • The pie can be well wrapped and frozen for up to a month. Defrost in the fridge overnight before serving.
Serving: 1slice (1/8 of the pie), Calories: 204kcal, Carbohydrates: 29g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 70mg, Sodium: 194mg, Potassium: 216mg, Fiber: 2g, Sugar: 14g, Vitamin A: 8383IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.