Craving a healthy dessert this fall? I've rounded up 17 healthy pumpkin desserts that are delicious while being healthy. Many of these recipes are gluten-free, dairy-free, vegan, and keto and are super easy to make!
This post may contain paid links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Fall flavors are in full swing! It is time to make healthy pumpkin desserts to celebrate all things pumpkin!
This list includes delicious and healthy pumpkin desserts to choose from! Whether you're into brownies, pie, cake, or muffins, there are 15 delectable recipes for you to choose from.
Mark these pumpkin desserts down for chilly October days or to bring to Thanksgiving dinner.
Best Healthy Pumpkin Recipes for Dessert
These fall muffins are bursting with pumpkin flavor! The perfect choice for pumpkin season.
This recipe tastes like traditional pumpkin pie without eggs. Top it with some whipped cream!
Grab a pumpkin spice latte, this healthy snack, and quell your pumpkin cravings!
These pumpkin muffins are a healthy breakfast or snack recipe great for feeding hungry kids!
This healthy pumpkin cheesecake is light, fluffy, and made with no sugar.
This easy Chocolate Chunk Cake is a must-make for fall! Cut into healthy pumpkin bars and serve for a fall treat!
This healthy pumpkin pie recipe is made with no condensed milk and is naturally sweetened with maple syrup.
Chocolate Chip Cookies – the perfect combination of flavors!
An easy-to-make cookie that your family will love for fall!
The perfect quick and healthy fall breakfast that your family will love!
This Dairy-Free Ice Cream is creamy, sweet, and full of flavor! The ingredients will remind your favorite pie while eating a delicious scoop of creamy ice cream!
All the fall flavors of pie in a classic custard dessert that's made egg-free and dairy-free. One of the most flavorful and healthy pumpkin desserts!
Pumpkin spice-filled, sweet, filled with apples, and pecans, and dripping with a gooey Medjool date caramel topping.
With a tender and buttery crust, sweet pumpkin filling, and spicy cinnamon sprinkles, these Pie Twists will become your new fall tradition!
This healthy cake is the best version of a classic fall dessert that doubles as a healthy snack!
Fudgy, gooey, and flourless vegan brownies marbled with pumpkin filling.
This quick and easy microwave mug cake is a quick and easy fall treat.
Expert Tips for Making Healthy Desserts with Pumpkin
Here are my top 4 tips for making healthy pumpkin desserts:
- Select pumpkin puree, not pumpkin pie filling when baking pumpkin snacks or pumpkin desserts.
- Canned pumpkin has a slight natural sweetness, yet adding in no refined sugar choices like pure maple syrup, coconut sugar, or honey will help to increase the sweetness of healthy pumpkin dessert recipes.
- Other ingredients like whole grain oatmeal, whole wheat flour, pumpkin seeds, almond butter, coconut oil, and Greek yogurt are perfect ingredient substitutions for other standard ingredients like refined flour, cream cheese, brown sugar, and oil.
- Follow the recipe card for the recipe you are making without making substitutes.
FAQs for Making Healthy Pumpkin Desserts
Generally, canned pumpkin is easier to use in baking due to its texture and moisture consistency.
Fresh pumpkin puree has great variety in moisture and sugar that makes consistent baking a challenge.
Pumpkin puree is a versatile ingredient in baking healthy pumpkin desserts. It adds natural sweetness, moisture, and can be used as a fat substitute.
Pumpkin can replace eggs, oil, or butter in baking recipes. Libby's pumpkin replacement recommendations are ¼ cup pumpkin puree for 1 egg and 1 tablespoon pumpkin puree for 1 tablespoon oil or butter.
Healthy Pumpkin Pie without Condensed Milk
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin spice
- ½ coconut cream full fat
- ½ cup maple syrup
- 2 large eggs
- 1 - 14 oz. can pumpkin puree
- 2 teaspoon pumpkin spice
- Preheat oven to 350F. Line a pie plate or an 8X8 baking dish with parchment paper.
- Mix together crust ingredients in a large bowl. Press into baking dish and use a measuring cup to flatten and smooth top. Bake for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt, 1 teaspoon pumpkin spice
- Combine coconut cream and sweetner until well-mixed. Add to remaining filling ingredients in a large bowl and mix until well incorporated.½ coconut cream, ½ cup maple syrup, 2 large eggs, 1 - 14 oz. can pumpkin puree, 2 teaspoon pumpkin spice
- Add pumpkin filling to pre-baked crust and bake for an additional 40-45 minutes or until the filling is set the cetner jiggles only slightly.
- Storage: Store covered in the refrigerator for up to 3-4 days. You can also freeze the pie by wrapping it tightly in a freezer-safe wrap and storing it in the freezer for up to 3 months.
- Make Ahead: I tend to eat this right from the refrigerator making this healthy pumpkin pie the perfect recipe to make a few days ahead.
- Bake pie on the middle or lower rack to prevent burning and promote more even baking.
- If the crust begins to burn put foil around the edges during the last part of baking to prevent it from burning.
- Allow the pie to cool completely to room temperature before storing in the refrigerator. Pie will be set up in 3-4 hours.
- Top with whipped cream or ice cream if you like.
- Make into bars by baking in a square Pyrex baking dish and allowing the pie to completely cool in the refrigerator before cutting into squares.