Description
This healthy pumpkin pie recipe offers a nutritious twist on a classic favorite, using natural sweeteners like maple syrup and coconut sugar to create a deliciously smooth and spiced filling baked in a flaky pie crust. Perfect for autumn gatherings or a wholesome dessert option.
Ingredients
Scale
Pie Filling
- 1 (15 oz) can pumpkin puree
- 3 eggs, whisked
- 1/2 cup milk
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
Crust and Topping
- 1 (9-inch) unbaked pie crust
- Whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the pie evenly.
- Mix Filling: In a large mixing bowl, whisk together pumpkin puree, whisked eggs, milk, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and well combined.
- Prepare Pie Shell: Place the unbaked pie crust on a sheet pan to catch any spills. Pour the pumpkin filling evenly into the pie shell, smoothing the top with a spatula to create an even layer.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes. The filling should be set—with edges firm to the touch but the center still slightly jiggly to prevent overbaking.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for 2 to 3 hours to let the filling fully set and the flavors to develop.
- Serve: Optionally, add a dollop of whipped cream on top before slicing and serving. Alternatively, store the pie in the refrigerator until ready to serve.
Notes
- Using natural sweeteners like maple syrup and coconut sugar makes this pumpkin pie a healthier alternative to traditional recipes.
- Make sure the pie filling sets properly by allowing it to cool fully before slicing.
- You can substitute the milk with any dairy or plant-based milk of your choice for dietary preferences.
- For best results, use a fresh, high-quality unbaked pie crust.
- Store leftovers covered in the refrigerator for up to 3 days.
