Healthy Pie Recipes

Get the classic creamy pumpkin taste but less saturated fat and sugar with this lightened-up recipe.

Fresh strawberries top a lightly sweet cream cheese filling in this lightened-up pie recipe. Serve with a dollop of whipped cream for a delicious and photo-worthy finish.

Jonathan, Rome Beauty, Winesap, and York Imperial are all great choices for the apples in this party-special tart.

This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie.

If you like pink lemonade, you'll love this summertime pie! The meringue is light and fluffy, and the filling is reminiscent of classic lemon meringue pie filling. The tanginess of the lemon helps cut through the sweetness, which makes the pie even more refreshing. Enjoy chilled or at room temperature as a light, summer dessert.

This pie has everything you love about the classic bonfire treat--a graham cracker crust, smooth milk chocolate filling and a pillowy, toasty meringue that evokes all the feels of marshmallows--without getting smoke in your eyes.

Highway 61 is Minnesota's unofficial pie trail, and a stop for a slice is a must on a road trip. This summer pie recipe is adapted from Rustic Inn Café in Two Harbors.

Sweet summer peaches and blueberries shine in this peach-blueberry pie recipe. While they can't compete with fresh fruit, thawed frozen peaches and blueberries can be used in a pinch. Just be sure to add more cornstarch (up to double the amount if you're using all frozen fruit) to soak up the extra liquid.

One of the tasters of this dairy-free pumpkin pie called it a "vegan's dream come true." The filling has just the right amount of spice, while the crust--made with part whole-wheat flour--has a wonderful nutty flavor and crispy texture. The pie is great as is, but to really please the plant-based eaters at your Thanksgiving table, top it with Coconut Whipped Cream (see Associated Recipes).

With summery, bright fruit, this pie is a crowd- pleaser and pretty enough to be the centerpiece for a summer dinner party. The crust is tender, with a deeper flavor from the whole-wheat flour than you would get with a plain white-flour crust.

Food is the great unifier--beyond culture, color or creed. Rose McGee used this pie recipe to comfort those grieving from racially motivated crimes, and has expanded her efforts on a national scale. Sweet potato pie is a universal symbol of togetherness and celebration in black culture, and you can practically taste the joy when you take a bite. This recipe makes 2 pies so you can feed a gathering or give a gift.

Expand your holiday desserts repertoire with this cranberry galette. Frangipane is a sweet pastry cream typically made with ground almonds; here we substitute ground sesame seeds in the form of tahini to give it a complex, earthy flavor. If you've made the Cranberry-Almond Thumbprint Cookies (see Associated Recipes), you can use some of the leftover jam in Step 9.

The key to these decadent treats is the portion size--baking them in mini-muffin tins keeps the carbs and saturated fat in check. And maple syrup allows you to make this pecan pie recipe without corn syrup.

There's no need to peel the apples for this easy apple galette recipe--the skins lend a touch of color and texture.

This mini pie recipe is an easier option for a holiday dessert that will dazzle a crowd. You can prepare these mini pies through Step 6 up to a day ahead. Remove from the freezer (Step 7) just before serving to keep the whipped topping from melting.

This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it's only Thanksgiving once a year, we've topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.

This custard filling is what takes this buttermilk pie recipe to the next level. It tastes like a panna cotta with a bit of attitude from the tang of the buttermilk and a generous sprinkling of cranberries on top.

Who knew a pie recipe could taste so good? Homemade chocolate pie is a must-have at many holiday gatherings and this one will set a new bar. The velvety filling is lightened up by swapping in some cornstarch for some of the egg yolks traditionally used for thickening. The pairing of bittersweet chocolate with the nutty amaretto flavor is pure almond joy that's only better topped with cinnamon-spiced whipped cream (included!).

This homemade apple pie recipe has a simple and classic flavor, with fresh apples, spices and butter that's been sizzled until it's brown and nutty. The top crust is where you have the opportunity to add a touch of pizazz. Here we suggest cutting the dough into leaf shapes for an autumnal motif, but you could cut any shape you want.

The "magic" ingredient in the filling of this chocolate-bourbon pecan pie (and many gooey baked goods) is sweetened condensed milk, which delivers that craveable texture. This pecan pie recipe without corn syrup is a wonderful Thanksgiving dessert. A little bourbon adds its complex, oak-aged perfume to the sweet mix but, if you prefer, vanilla extract tastes great too.

For this pie's filling we call for fresh squeezed grapefruit juice, but store-bought (not frozen) works well and may even give you more brightly colored results. The Italian meringue topping is made by beating hot sugar syrup into egg whites that are already beaten to stiff peaks. It's a bit more effort, but the meringue holds its shape longer.

These pretty little two-bite almond and pear tarts are perfect for party buffets, especially in the fall when pears are in season. Thinly slicing the pears lets you roll up the tarts more neatly, giving you a bakery-worthy presentation. If you have a mandoline, this is a good time to pull it out. Cold puff pastry is important to ensure you get irresistibly flaky results. Want to make this easy, healthy dessert gluten-free? Just swap in gluten-free puff pastry, found in the freezer section of most grocery stores. And don't forget to use an all-purpose gluten-free flour blend to roll it out!

Blueberry lovers, this is the pie for you. Piled into a vanilla wafer crust is a mound of fresh berries held together with a thickened blueberry puree flavored with elderflower liqueur. It's the ultimate expression of fresh blueberry goodness. Greek yogurt combines with beaten whipping cream for a luscious topping with a little tang to complement the berries. You can substitute orange liqueur for the elderflower, or stir in fruit juice (such as blueberry, grape or apple) for an alcohol-free version. The pie is best enjoyed the day it's made because the crust will be at its crispy best.

Apricots signal the start of the stone-fruit season. Here they're tossed with a squeeze of lemon and a pinch of nutmeg, which highlights their flavor. You can also make this easy pie recipe with nectarines or peaches.