Healthy Pumpkin Pie
This healthy pumpkin pie is dairy-free and naturally sweetened with maple syrup and coconut sugar. It's super creamy, easy to make and guaranteed to be your new favorite holiday dessert!
Servings: 8
Ingredients
- 1 15 oz can canned pumpkin puree
- 2 large eggs
- 1 large egg white or another full egg
- ½ cup 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
- 1 9-inch pie crust prepared or homemade, I used Wholly Wholesome
Instructions
- Preheat oven to 350°F. Prepare your pie crust and set aside.
- In a large bowl, combine the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla extract and spices. Mix until smooth and combined.
- Pour the filling into the pie shell.
- Carefully place the pie in the oven on the lower rack. Bake for 50-60 minutes, or until the edges are firm and the filling is mostly set, but still has a little jiggle to it. The pie will set fully as it cools. If the crust edges start to brown too quickly, cover them with aluminum foil.
- Allow the pie to cool completely before slicing, about 2 hours or so. This will help the filling set properly. Slice and serve with whipped cream on top. If you’re making this in advance, store in the fridge until ready to serve. This will set the filling even more.
Notes
- To store: Store any leftover pie in an airtight container in the fridge for 3-4 days.
- To freeze: Store the whole pie or individual slices in the freezer for up to 3 months.
- If your pie crust starts to brown too fast, cover the edges with foil or use a pie shield.
- If you're looking for a vegan pie, try my vegan pumpkin pie instead.
- Looking for a gluten-free pumpkin pie? Use a gluten-free crust option! Wholly Wholesome has a great gluten-free option.
Nutrition
Serving: 1 slice | Calories: 225kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 270mg | Potassium: 130mg | Fiber: 2g | Sugar: 10g