Hi there pumpkin pie!
I absolutely love pumpkin pie. There are thousands of pumpkin pie recipes on the web - but most are loaded with superfluous fat and sugar. Winter squash is a magical thing, and has its own lovely richness. Here are some tips on how to make a classic recipe healthier, without compromising flavour and texture of course!
For the filling:
Pumpkin: For variety, instead of pumpkin try using another delicious winter squash.
Dairy: If a recipe calls for cream, sweetened condensed milk, or condensed milk - try using: yogurt, milk (organic), soy milk, rice milk, almond milk, silken tofu, coconut milk, unsweetened mango (or peach or apricot) nectar/juice.
Sugar: Try using half or less! Winter squash is sweet, so 1/2 c (or less) is all you really need for a regular sized pie (9"). Not into refined sugar? Try using sucanat, maple syrup, honey , brown rice syrup, agave nectar, unsweetened juice concentrate (white grape, apple), a bit of stevia... or a combination.
Eggs: Use organic eggs if you can. Vegan? Egg allergy? No worries here! One of these egg substitutes should work.
Spice: The spice blend is flexible (in ratio and proportion). If you like it very spicy, use up to: 1 Tbsp cinnamon, 2 tsp ginger spice, 1/2 tsp cloves, 1/2 tsp nutmeg. Half of this is "regular spicy", and a quarter is "a touch of spice". You can also chop up some crystallized ginger and sprinkle it on top.
Flavors: Some great ones are vanilla (1 tsp - 1 Tbsp), dark or spiced rum (1-4 Tbsp), Grand Marnier (1-4 Tbsp), molasses (1-4 Tbsp), orange or lemon zest (1-2 tsp).
For the crust:
If you really like a traditional pie crust, there may be no great "healthy" adjustments you can make. Using unbleached organic flour and organic butter does make it healthier - and if you really need to use lard, try to find organic lard and have it be only 1/3 of your fat. Some folks make great crusts using vegetable oil too.
If you're like me and can do without the crust - or are too busy to make one, make a "self-crusting" (can I say that?) pie. Basically, add about 1/2 c of flour (I usually use fine-ground whole spelt flour - a gluten-free flour mix will work too) to your filling, generously butter your pie plate and dust with flour or coat with finely chopped nuts (pecans or walnuts). Pour in your filling and top with pecans, walnuts, or pepitas if you like, and bake like usual.
A search for "Pumpkin Pie" recipes returns the following: