Low-Fuss Less Sugar Pumpkin Pie
A lighter, less sweet version of the classic pumpkin pie, perfect for autumn gatherings and satisfying both dessert-lovers and health-conscious eaters.
Ingredients
Filling
- 1 can 15 ounces of pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup unsweetened almond milk or coconut milk (for a dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup maple syrup or your choice of natural sweetener (like honey or agave)
Crust
- 1 pre-made pie crust (store-bought or homemade) For gluten-free, use a gluten-free pie crust.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grab your pie crust and place it in a pie dish, crimping the edges to your liking.
- In a large mixing bowl, combine the pumpkin puree, almond milk, eggs, vanilla extract, and maple syrup. Whisk until smooth.
- Add in your cinnamon, nutmeg, and ginger. Continue to whisk until all the ingredients are fully incorporated.
- Pour the mixture into the pie crust, ensuring even distribution.
Baking
- Bake in the preheated oven for 45–50 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Allow the pie to cool at room temperature for at least an hour.
Serving
- Serve topped with a dollop of whipped cream or a sprinkle of cinnamon for that extra touch.
Notes
Start with a crust that you feel comfortable handling. Check the pie periodically while baking as each oven varies.