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Healthier Pumpkin Pie

A lighter version of the classic pumpkin pie made with wholesome ingredients like pumpkin puree and coconut milk, perfect for holidays or cozy family dinners.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serving Size 8 servings

Ingredients

For the Pie Filling

  • 1.5 cups pumpkin puree
  • 0.5 cup pure maple syrup
  • 0.25 cup coconut sugar
  • 0.5 cup coconut milk can substitute with almond milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 0.25 tsp salt

For the Crust

  • 1 pie crust (store-bought or homemade)

Instructions

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, mix together the pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, and vanilla extract until smooth.
  • Add in the cinnamon, nutmeg, ginger, and salt, mixing until fully combined.
  • Pour the pumpkin mixture into your pie crust, spreading it evenly.

Baking

  • Bake for 45-50 minutes or until the filling is set and the crust is golden.

Serving

  • Allow the pie to cool before serving, enjoying it with a dollop of whipped coconut cream or a sprinkle of cinnamon on top.

Notes

To prevent a soggy bottom crust, consider pre-baking the crust slightly before adding the filling. Store pie well-covered in the refrigerator for up to 4 days, or freeze before baking for longer storage.