Refined Sugar-Free Pumpkin Pie (and Dairy-Free!)
This creamy and flavorful pumpkin pie is bursting with fall spices. The dark amber tones of maple syrup replace refined sugar, and coconut cream acts as a substitute for evaporated milk.
Ingredients
- 15 oz organic pumpkin puree
- 1/2 cup coconut cream
- 3 large eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
Instructions
- Prepare a single pie crust according to separate instructions. Chill for at least one hour.
- Roll out the pie crust and place in a 9-inch pie plate. Line with parchment paper and baking beans/pie weights and blind bake at 375°F for 30 minutes.
- While the crust is blind baking, combine all filling ingredients in a stand mixer or large mixing bowl. Blend all ingredients together until smooth and combined.
- Pour the filling mixture into the pre-cooked pie crust, reduce oven temperature to 350°F, and bake for 50-60 minutes. When a toothpick comes out clean one inch from the edge, your pie is done.
- Turn off the oven and crack the oven door to cool the pie slowly. This will reduce the chances of your pie filling cracking.
- Once oven heat has dissipated, remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
Notes
For pie crust decorations: shape using leftover pie dough, and bake on a baking sheet while blind baking the crust. Watch them carefully, they will burn quickly!