You're going to love the fall flavors of this delicious pumpkin pie! It's the perfect recipe for a holiday meal or a cozy fall baking project.
Like the traditional version it's full of pumpkin flavor and lots of spices, but this recipe swaps in skim milk instead of heavy cream and coconut sugar instead of brown sugar.
This delicious pie is perfect for the holiday season or any other time you'd enjoy a homemade pumpkin pie! It's a beautiful and easy recipe that we enjoy serving at Thanksgiving and Christmas.
Be sure to check out our full list of Thanksgiving Desserts for more inspiration and pie recipes.
Using a premade crust is an easy way to make a pie and there are lots of great options. If you are making multiple desserts or don't want the hassle of pulling together a pie crust, please don't ever feel bad about using a premade one!
What You'll Need
- Premade Pie Crust (you can make a homemade pie crust or use a storebought one)
- Pumpkin Puree
- Coconut Sugar
- Pure Maple Syrup
- Skim Milk or Oat Milk
- Large Eggs
- Pumpkin Pie Spice
- Vanilla Extract
See the recipe card for quantities.
Instructions
Preheat oven to 350 degrees F.
Roll out the pie dough, if necessary, and place it in the pie pan, crimping the edges.
Combine the pumpkin puree, brown sugar, milk, eggs, pumpkin pie spice, and vanilla extract in a large bowl.
If you are using homemade pumpkin puree - I recommend blending the mixture in a food processor for 1 minute to make sure it's fully smooth.
Mix till smooth and no lumps remain.
Pour the pumpkin pie filling into the pie crust.
Bake for 50 to 60 minutes until the center no longer wobbles.
About halfway through baking, you can cover the edges of your crust with aluminum foil if they are getting too brown.
Allow to cool fully before cutting and serving.
Substitutions & Variations
Need to make some ingredient swaps to this recipe? Here are some suggestions.
- Milk - You can substitute the skim milk for oat milk or almond milk. If you like coconut milk, you can use that but it will change the flavor to be more coconutty.
- Crust - feel free to use the pie crust that you'd like for this recipe, it's very good with a graham cracker crust or an almond flour crust if you'd like a gluten-free option.
- Sugar - if you can't find coconut sugar or don't have it on hand, you can use brown sugar instead.
Creamy Pumpkin Pie with Coconut Sugar
Ingredients
- 1 premade pie crust
- 15 ounces pumpkin puree (1 can)
- ½ cup coconut sugar or brown sugar
- 2 tablespoons maple syrup
- ½ cup skim milk or oat milk
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Roll out the pie crust, if necessary, and place it in the pie dish, crimping the edges.
- Combine the pumpkin puree, brown sugar, milk, eggs, pumpkin pie spice, and vanilla extract in a large mixing bowl. Mix till smooth and pour into pie dish.
- Bake for 50 to 60 minutes until the center no longer wobbles.
- About halfway through baking, you can cover the edges of your crust with aluminum foil if they are getting too brown.
- Allow to cool fully before cutting and serving.
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