Healthy Pumpkin Pie

5 from 2 votes

A creamy pumpkin pie made with oat milk, maple syrup, coconut sugar and warm spices. Use a dairy-free pie crust for a completely dairy-free dessert.

Prep Time10

Cook Time50

Cooling Time2

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Preheat oven to 350°F. Prepare your 9-inch pie crust according to its package or recipe instructions. If using the Wholly Wholesome traditional frozen shell, thaw as directed on the package; no prebaking is needed.
1 9-inch pie crust
In a large bowl, whisk together the pumpkin puree, eggs, egg white, oat milk, maple syrup, coconut sugar, vanilla, cinnamon, ginger, nutmeg and salt until smooth.
1 (15-ounce) can pumpkin puree, 2 large eggs, 1 large egg white, ½ cup unsweetened oat milk, ¼ cup pure maple syrup, ¼ cup coconut sugar, 1 teaspoon vanilla, 1 ½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
Pour the filling into the prepared pie shell.
Carefully place the pie on the lower oven rack. Bake for 50–60 minutes, until the edges are firm and the center still has a slight jiggle. If the crust edges brown too quickly, cover them with foil or a pie shield.
Let the pie cool for about 2 hours before slicing so the filling can set. If making ahead, refrigerate after cooling and keep chilled until ready to serve.

Make ahead: Bake 1–2 days before serving. Cool, cover and refrigerate.
Storage: Refrigerate leftover pie for 3–4 days, or freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.
Dietary options: Use a dairy-free crust to keep the pie dairy-free. For gluten-free, use a gluten-free crust and oat milk labeled gluten-free.