I get asked a lot about deserts as a Health Coach. “You must eat salads all day and never splurge”. For me that isn’t true. While I do focus on a diet filled with healthy foods, I do enjoy some sweet treats now and then. Especially during the fall and one of my favorites is pumpkin pie.
Yes, I said pumpkin pie!! Two years ago I began to host holiday meals at my home and was determined to find a pumpkin pie that wasn’t so sweet but still full of the flavor that I love.
This version uses maple syrup and coconut milk instead of condensed milk or evaporated milk & sugar. This Pumpkin Pie is dairy free using coconut milk which has plenty of benefits. According to Dr Axe coconut milk is known for improving heart health, building muscle, helping lose weight, manage blood sugar, lower inflammation plus so much more. https://draxe.com/coconut-milk-nutrition/ The maple syrup also adds antioxidants, zinc and manganese that are not found in cane sugar.
If you don’t like coconut, don’t worry, all you will taste are the amazing spices used.
I also cheat and usually use a store bought crust. I have found several organic versions that use 5 ingredients or less. I will take that and make my life easier.
What you need to make pumpkin pie.
- 2 cups pureed pumpkin
- 1/2 cup pure maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup coconut milk
- One pie crust (I have used Wholly Wholesome Whole Wheat or Spelt Flour crust)
- Wisk eggs in large bowl.
- Combine all ingredients, adding the pumpkin last.
- Pour all contents into thawed pumpkin crust.
- Bake at 425 degrees for 15 minutes
- Bake for approx 60 minutes at 350 degrees after the first 15 minutes. A toothpick should come out clean when it is complete.
- Cool and enjoy!
Now sit back and enjoy this homemade pumpkin pie ….oh and don’t forget to add some whipped topping.
Recipe for coconut whipped topping
If you aren’t a fan of pumpkin pie, what is your favorite?