Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.
Ingredients
- 1 pie crust
- For the pumpkin filling:
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ¼ cup 365 by Whole Foods Market Organic Pure Maple Syrup
- ¼ cup BetterBody Foods Organic Coconut Palm Sugar
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
- Cookie Cutters from Amazon
- Instructions
- Make pie crust as directed and roll out on a flat cookie sheet .
- Preheat oven to 350 degrees F.
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour onto pie crust.
- 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.
- Allow pie to cool for at least an hour before cutting. Cut out pieces using cookie cutter ( I use these I found on amazon ) and top with Low Fat Whipped Cream, sprinkle with Cinnamon and serve.
- Pie should be kept in fridge once completely cool. Store in fridge. Serves 9.
Recipe 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.To store: once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up t 3-4 days. Enjoy straight from the fridge!To freeze: simply let it cool completely, wrap it up well and freeze it for up to 1 month. Before serving let the pumpkin pie thaw in the refrigerator overnight. I might also suggest baking it in an aluminum pie dish so that you don’t have to freeze your nice pie pan.
Side Note: This post may contain affiliate links, That means that if you click on a link and purchase something I recommend, I will receive a small commission at no extra cost to you. as an Amazon Associate I earn from Qualifying purchases. This helps keep my website up and running and is very appreciated. Thank you for your support!
Get Fit Girl 