Healthy Pumpkin Pie
This easy homemade pumpkin pie recipe is a must-have for any Thanksgiving or Christmas table! This recipe is a rich version of the holiday classic dessert. Enjoy this dairy-free and gluten-free pumpkin pie with a smooth and creamy pumpkin filling all baked to perfection!
Ingredients
- 1 pie crust (I use gluten-free)
- 15 ounce can of pumpkin puree
- 1/4 cup sugar (may substitute coconut sugar)
- 1/2 cup maple syrup
- 2 eggs (large)
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk (I use full-fat, canned, organic coconut milk)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons arrowroot starch/flour (substitute tapioca starch, corn starch or flour, GF or regular).
Instructions
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Gather and measure all the ingredients.
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Preheat the oven to 350 degrees.
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Bake the pie crust for 10 minutes. Place parchment paper on top of the crust, fill with pie weights or beans.
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Using a food processor, add all the pumpkin pie filling ingredients and blend until smooth.
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Pour the pumpkin pie filling into the pie crust and smooth the top with a spoon or spatula. I like to place the pie on a baking sheet as it is easier to put in and take out of the oven.
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Bake the pie for 45-50 minutes until the pie crust is golden and the pumpkin pie filling has set.
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Let the pumpkin pie cool before serving. Once it cools down a bit, you can put in the refrigerator to firm up and set.
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Serve with whipped cream.
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Store in the refrigerator for up to a week. Slices can be frozen for up to a few months.
Recipe Notes
Pumpkin Pie Spice Recipe:
This simple Pumpkin Pie Spice substitute combines cinnamon, nutmeg, ginger, cloves, and allspice to create a comforting blend. This will give you enough for one pumpkin pie recipe.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- In a small container, combine and whisk the ingredients together. Store in an airtight jar or container.
Baking/Recipe Tips:
- Try to start out with room temperature ingredients.
- Use the pumpkin pie substitute above to flavor your pumpkin pie filling if you don't have pumpkin pie spice on hand.
- This recipe can be vegan by using two flax eggs instead of chicken eggs.
Can pumpkin pie sit out?
- According to the FDA, homemade pumpkin pie can be left at room temperature for up to two hours. It can be stored in the refrigerator for 2-4 days.
Can I freeze pumpkin pie filling:
- Yes, use a freezer-safe container or bags to store. When ready to use, let the pumpkin pie filling defrost in the refrigerator before pouring into your pie crust.