Ingredients
- 1 pie crust
For the pumpkin filling:
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar (or organic cane sugar)
- ¼ cup unsweetened almond milk (any milk will work)
- 1 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp salt
Description
This homemade healthier pumpkin pie will not disappoint. Using a perfect blend of holiday spices and adding a drop of maple syrup for sweetness, you’ll be proud of your homemade dessert this holiday season!
Prep Time: 30 min
Cook Time: 60 min
Total Time: 90 min
Servings: 9
Directions
- Prepare Crust: Preheat the oven to 350 degrees and prepare the pie crust if making from scratch.
- Make the Filling: In a large bowl, add all the ingredients and mix until well combined and completely smooth. Pour into the pie pan.
- Bake: Bake for 50-60 minutes until the filling is not jiggly. Check the pie every 20 minutes to make sure the crust isn’t burning. If it is getting too brown, simply cover the pie edges with foil.
- Cool: Allow the pie to cool for at least an hour before serving.
Nutrition
This recipe uses pure pumpkin rather than pumpkin pie puree, which reduces the added sugar tremendously.
Pumpkin is known for its high vitamin A content, which is beneficial for vision and immune function. In addition, pumpkin includes other nutrients, such as vitamin C, vitamin E, iron and folate, all of which are important for immune function.
Notes
- Storage: Store pie in the fridge once it is cool. It will keep for 3-4 days. Alternatively, you can freeze it for up to 1 month. Thaw in the refrigerator overnight.
- Crust: This pie works without a crust too!
- Pumpkin Puree: Make sure to buy plain, pure pumpkin puree (NOT pumpkin pie puree)!
Original Source: Ambitious Kitchen
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