Description
This best ever healthy pumpkin pie is naturally sweetened with pure maple syrup and made from scratch. It’s a creamy, easy-to-make dessert perfect for serving with whipped cream or dairy-free ice cream.
Ingredients
Scale
Pie Crust
- 1 pie crust
Pumpkin Filling
- 1 (15 ounce, 425g) can pumpkin puree
- 3 eggs
- ¼ cup (78g) pure maple syrup
- ¼ cup (39g) coconut sugar (or organic cane sugar)
- ¼ cup (60g) unsweetened almond milk (any milk will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Make pie crust as directed. Preheat oven to 350 degrees F.
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
- Bake: Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
- Cool and serve: Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge.
Notes
- Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious!
- If you make this with coconut sugar, the pie filling will likely turn out a bit darker, but still work perfectly and be incredibly delicious.
- You can absolutely make this pumpkin pie without any crust. I’ve tested it and it comes out perfect every time. Just pour it into a greased pie pan and bake as directed. This is a great option if you’re feeling lazy and don’t want to make a crust, or if you just prefer a crustless pie.
- See the full post for easy ways to store, freeze, and make the pie ahead of time!
