A healthier pumpkin pie that’s naturally sweetened with maple syrup and coconut sugar. This pumpkin pie is easy to make and pairs perfectly with my grain-free almond flour pie crust. (vegan option in notes)
Makes one 9in pie
Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.
I’ve had the best luck with Trader Joe’s canned organic pumpkin. It has been the most smooth and on the thinner side. I’ve also used Farmer’s Market Foods organic pumpkin. This is very thick and required blending the filling in a blender to get it smooth. I do not recommend Libby’s pumpkin. It is so thick and somewhat mealy. If Libby’s is all that is available, I recommend adding an extra 1/2 cup of almond milk and blending in the blender until smooth.
In place of the spices, you can use 1 tablespoon of pumpkin spice.
Vegan option: replace the 2 eggs with 3 tablespoons organic cornstarch and increase the almond milk to 3/4. The vegan version turned out amazing!