This seasonal dessert is a must for fall. If you’re watching your calories, cut the pie into 12 slices instead of 8, and each slice will be 220 calories instead of 340.

Makes 8 servings | Serving size: 1 piece

TOTAL TIME: 75 min



  • 1 cup whole wheat flour
  • 3⁄4 cup pecans
  • 1⁄2 teaspoon salt
  • 1⁄3 cup brown sugar
  • 1⁄3 cup softened coconut oil
  • 3 tablespoons water


  • 1 (15-ounce) can pumpkin puree
  • 1⁄3 cup 1% milk
  • 1⁄3 cup brown sugar
  • 1⁄4 cup pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄8 teaspoon ground cloves
  • 2 eggs


  1. For the crust, pulse the pecans in a food processor or blender until they begin to form a meal.
  2. Stir all of the crust ingredients together in a large bowl, adding 1 tablespoon of water at a time.
  3. Press into the bottom of a pie dish. Bake for 10-12 minutes at 350°F. Cool before adding the filling.
  4. Blend all ingredients for the filling in a blender. Pour into the prepared crust.
  5. Bake for 60 minutes at 350°F or until set.
  6. Cut into 8 pieces and enjoy.

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