3 Healthier Pie Recipes For Thanksgiving

After indulging, try these dessert recipes that sneak in healthier ingredients.

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Let’s be serious- Thanksgiving is a time to indulge a bit in great food. But after helpings of turkey, mashed potatoes, stuffing and more, it is great to sneak in more nutritious alternatives for dessert. These pie recipes are cleaner, healthier alternatives to Thanksgiving dessert staples. Swap out ingredients for options like fiber-rich oats and shredded wheat. Or use holiday superfoods like pumpkin. These recipes will keep guests satisfied without over-indulging!

Pritikin’s Cherry Pie

From Chef Anthony Stewart of The Pritikin Longevity Center (

This recipe uses fiber-rich oats as a topping.


  • 8 cups frozen pitted cherries
  • 4 Tbsp. apple juice concentrate
  • 2 Tbsp. lemon juice
  • 6 Tbsp. cornstarch
  • 2 Tbsp. vanilla extract
  • 2 cups oats


  1. Preheat oven to 350 degrees. In a large bowl, mix all ingredients except oats. Place mixture in baking dish.
  2. Pour oats on top. Bake for 25 minutes. Let cool and serve.

Pritikin’s Spiced Apple Pie

From Chef Anthony Stewart of The Pritikin Longevity Center (

The surprising ingredient here? Shredded wheat!


  • 5 Red Delicious or Fuji apples, peeled, cored, and cut into wedges
  • 1 Tbsp. water
  • 2 tsp. cornstarch
  • 1 tsp. apple pie spice (a simple blend of cinnamon, nutmeg and allspice)
  • Juice of 1/2 lemon (1 Tbsp.)
  • 2 cups low-sodium, fat-free corn flakes


  • 1/4 cup crushed shredded wheat
  • Pinch of ground cinnamon


  1. Preheat oven to 350 degrees.
  2. Combine apples, water, cornstarch, spice, and lemon juice in a medium mixing bowl.
  3. Combine shredded wheat and ground cinnamon in a separate bowl.
  4. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam.
  5. To make crust, press corn flakes into bottom of pan
  6. Fill pie pan with apple mixture, and top with the shredded wheat.
  7. Bake 30 minutes. Let cool slightly and serve.

bistroMD’s Pumpkin Pie

From nutrition/weight management MD Dr. Cederquist and the bistroMD kitchen (


  • 1/4 cup water
  • 2 1-ounce envelopes unflavored gelatin
  • 2 cups fat-free evaporated milk, divided
  • ¾ cup packed brown sugar (or can use 1/3 cup packed ©Splenda Brown Sugar)
  • 1 15-ounce can pure pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp vanilla extract


  1. Spray a 9-inch pie plate with nonstick cooking spray.
  2. In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
  3. Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling.
  4. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it.
  5. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
  6. Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serves 8.