As a full-time professional and busy mom of two, I know how challenging it can be to make healthy choices while juggling a busy life, which is why I’m passionate about simple, practical ways to support balanced eating. This pumpkin pie is a perfect example: I save time with a store-bought crust but make the filling with simple, wholesome ingredients, less refined sugar, pure pumpkin, and no dairy. It’s naturally sweetened and can also be made gluten-free by baking the filling crust-free in a greased pan.
Preheat oven to 175 °C (350 °F).
Prepare or bake the pie crust according to package directions (easy-peasy with already prepared store-bought).
In a large bowl, combine the pumpkin purée, eggs, maple syrup, coconut sugar or other sweetener, milk of choice, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix well until smooth and fully combined.
Pour the filling into the prepared pie crust and bake for 50–60 minutes, or until the filling is set and no longer jiggly in the centre. Check the pie periodically to make sure the crust is not getting too dark.
Baker’s tip: If the crust is getting too dark but your pie isn’t cooked enough yet, cover the pie edges with foil.
Let the pie cool for about an hour before serving. Top with whipped cream and sprinkle a little extra cinnamon or nutmeg on top, if desired. Store your pie in the fridge once cool.
Enjoy!
Note: If using coconut sugar, the colour of the pie filling will be darker, but I promise it will be delicious.
Krystle brings extensive experience in sales, administration, customer care, and nutritional wellness. With NFH since 2008, she supports communications, growth, and development while promoting nutrition, wellness, self-confidence, and cleaner beauty care.
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