Creamy Pumpkin Pie with Coconut Sugar

Healthy pumpkin pie topped with whipped cream in a pie plate.

Creamy Pumpkin Pie with Coconut Sugar

This delightful pumpkin pie is absolutely delicious dessert for fall! It's made with coconut sugar and skim milk for a dessert that's feel good and tasty.

5 from 6 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Author: Emily Wilson

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.

Notes

Storage - leftovers will keep for up to 4 days in the refrigerator. You can the pie for up to 6 months when stored in an airtight container. You can serve pumpkin pie cold or at room temperature.

Cooking Tips - Keep an eye on the pie as it bakes - if the crust is burning but the center hasn't set, you can place aluminum foil around the edges to keep the crust from getting darker.

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