Easy to make and delightful to eat, you may find yourself baking this pie well after the holiday season. For a pudding-like option, skip the crust and bake the filling in a lightly greased baking dish or individual ramekins.
If I counted the number of times I’ve made this recipe for “testing” purposes, you may start to wonder. Was it really that hard to successfully substitute maple syrup for the sugar and make a couple of other adjustments? Or did I just want an excuse to have a slice of pumpkin pie as an afternoon snack with a cup of hot tea…every day for about four weeks?
All bad habits aside, the flavor of maple syrup pairs beautifully with pumpkin and sweetens this dessert naturally. Coconut milk stands in for the cream, yet this pie doesn’t taste tropical. An assortment of warm spices lends the traditional flavor, and chances are you have them all on hand. Your favorite crust recipe may be used, although I’ve been known to cut corners and use the boxed variety. (My grandmother would consider this a transgression, but I still think she’d like the pie!)
As an option to the traditional rolled pie crust, be it store-bought or homemade, I sometimes make an almond- or hazelnut-based crust that can be pressed into the pie plate. These nuts have a natural affinity for pumpkin and create a somewhat cookie-like crust–gluten-free, too. (You can find the recipe for Almond Pie Crust here.)
As someone with a sizable sweet tooth–and who has unwittingly sold her family on the concept that dessert is an obligatory course–I have ways of justifying my sweet cravings. (Ice cream, for example, offers calcium!) I’m not going to call this particular pie a health food, but a quick peek at the ingredient list is pretty impressive. As a result, I feel better about putting this fall favorite on our regular dessert rotation.
For a gluten-free option to the traditional rolled crust, this Almond Flour Crust is pressed into the pie plate.
For a
With this crust, a “pie protector” is essential (see the easy how-to in the crust recipe notes), as nut flours are more likely to burn with extended cooking times.
Loaded with protein and beta-carotene, this pie is a surprisingly wholesome dessert that is incredibly easy to whip up. It’s naturally sweetened with maple syrup, which complements the pumpkin flavor beautifully. This particular photo shows a hazelnut crust. For a crustless version, the filling may be poured into individual ramekins and baked.
- 1 (15-ounce) can pumpkin puree (or the equivalent amount of homemade pumpkin puree)
- 3 eggs
- 1/2 cup canned coconut milk (I use regular, not light in this recipe; may substitute cream)
- 1/2 cup pure maple syrup (grade B or dark amber offers great flavor)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice (may substitute 1/4 teaspoon ground cloves)
- 1 prepared crust
- Optional: whipped cream for serving
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In blender or food processor (a stand mixer or hand-held beater works well, too), combine all of the ingredients (except the crust, of course!). Stir just enough to incorporate the spices, and then blend or process until the ingredients are thoroughly combined, scraping down the sides as needed. Stir by hand a few times to remove any air bubbles.
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Pour the filling into the crust that has been pre-baked according to the recipe directions. (I often use the above-linked *almond crust recipe,* pre-baking it for 10 minutes at 350 degrees F. To keep the edges of a crust with nut flour from becoming too dark, I recommend a foil “crust protector.” See notes.)
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Bake the pie at 350° for 35-45 minutes or until the center is set but still the slightest bit jiggly. (Precise time will depend on the oven and the type of puree used. Some purees are thicker than others, and less moisture will tend to result in a shorter cooking time.) Let cool completely, and then refrigerate for at least 2 hours to fully set. Serve cold or at room temperature, with a dollop of whipped cream, if desired.
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I think this pie tastes even better the second day. Wrapped well and refrigerated, the pie will keep for one week.
- To fashion your own crust protector, simply fold a 12-inch square of foil into quarters. Cut a 7-inch hole out of the center. Unfold and loosely mold the foil over the edges of the pie. If the foil is too close to the filling, trim so that it will not touch. Many crust recipes will be fine without a cover. Crusts that include nut flours tend to brown more quickly than standard all-purpose flour crusts.
- All of the pie filling should fit into a standard 9-inch pie plate. If you cannot fit the entire filling into your plate, simply transfer the remaining amount to a small, lightly greased ramekin and bake until just set in the middle. This could take 20-30 minutes depending on the depth of the ramekin.
This was super easy to make (even did most with our 4 year old!) We halved the maple syrup for a milder flavor (and for less sugar for kids) and it still turned out great. Will use it again!
So happy to read your comment, Puja, and love that the pie was a good project with your 4-year-old!
I can I substitute almond milk for the coconut milk?
Hi Barbi, My concern is that it wouldn’t be thick and creamy enough, and I’d sooner use cream or even evaporated milk. That said, it’s a relatively small amount so it may work out. I just hesitate to say for sure as I haven’t tested it.
I’m new here, and can’t wait to try your almond meal pie crust and maple pumpkin pie! Being diabetic, I don’t usually have pie, or don’t eat the crust. When skipping crust, it works well to put blended pumpkin pie ingredients into a 1-1/2 qt. casserole dish and bake in a hot water bath, as for custard. The center bakes well this way. Use your time and temperature from the pie recipe; pumpkin custard is done when a silver knife inserted near the center comes out clean.
Welcome, Carol, and thank you for mentioning a crustless option with so many helpful details. That is, indeed, and delicious variation on the traditional pie!
Great recipe! We made a crust with nuts and dates (raw cashews, almonds and pecans, medjool dates, pinch of salt and vanilla) and pressed that into the pie pan, filled with the delicious pumpkin mixture and baked it all together. When I use a nut crust I just put it on the bottom of the pie pan to prevent burning. It’s a good go-to gf crust and you can roll leftovers into little ‘cookie’ balls that can be eaten right out of the freezer for a sweet treat.
So glad you liked, Pam, and your crust sounds delicious. I love the cookie ball idea, too. Feel free to share the recipe!
I have a standby, healthy pumpkin pie recipe that I have used many times. This year, I found a new one! The almond flour crust is more substantial than recipes I have used in the past and has an awesome nutty texture. I like that the filling uses coconut milk (dairy free), and is extra smooth. All I can say is YUM! Delicious AND nutritious!
I’m thrilled this is a new favorite, Amber. Thanks for letting me know!
I made two pumpkin pies with this recipe. One with the almond crust for GF folks and one for Plant Based folks substituting w/Almond Milk and eggs whites. Both pies perfect. Thank you!
That’s terrific, Marcia. So glad they were perfect and helped to meet everyone’s needs!
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my mom made your pumpkin pie recipe for Thanksgiving and it was delicious! She said she’ll never use another pumpkin pie recipe again—it’s a keeper! I’ve also been enjoying your gift making suggestions. For the past couple years now, I’ve been making most of my gifts since we have so many people to buy for in our family. I’m planning on using the Vanilla idea for next year. Thanks Ann!
Thanks for your awesome comment, Mindy! I’m thrilled that the pie and the gift ideas have been a hit!
Delicious! This will be on our table tomorrow. Happy Thanksgiving!