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Healthy Pumpkin Pie

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Healthy Pumpkin Pie

1 gluten free pie crust

1 ¾ cups canned pumpkin purée

⅔ cup granulated sugar

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

2 eggs

1 cup canned coconut cream

whipped creamoptional

Instructions

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Instructions

First, preheat your oven to 425°F (220°C).

Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.

In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.

Shake the coconut cream can gently to mix. Then, gradually pour in the coconut cream while stirring the mixture continuously. Mix until the filling is smooth and well combined.

Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.

Place the pie in the preheated oven and bake for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Once done, remove the pie from the oven and let it cool completely on a wire rack.

Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.

Serve slices of pumpkin pie chilled, topped with whipped cream, for a delicious fall dessert!

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🌟
Gently warm the cinnamon, ginger, cloves, and nutmeg in a dry pan for 30 seconds before mixing into your filling to intensify their flavors and eliminate any staleness from storage.
Strain Your Pumpkin Purée 💧
Pour canned pumpkin through a fine-mesh sieve for 10 minutes to remove excess moisture, creating a denser, more flavorful filling that won't crack during baking.
Coconut Cream Temperature Matters 🥥
Use room-temperature coconut cream and whisk it separately before folding into your pumpkin mixture to ensure a smooth, lump-free custard with perfect consistency.
Blind Bake Your Crust 🥧
Pre-bake your gluten-free crust at 375°F for 8-10 minutes with pie weights before adding filling to prevent a soggy bottom and maintain structural integrity with the delicate crust.
Bake Low and Slow for Doneness ⏱️
Bake at 350°F instead of higher temperatures and test doneness by inserting a knife near the edge—it should come out clean while the center jiggles slightly, as residual heat continues cooking after removal.