Pumpkin pie

Pumpkin pie

Pumpkin pie

Yield: 1 pie
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 day
Total Time: 1 day 1 hour 10 minutes

My favorite way to make a classic fall dessert.


  • 1-15 oz. can of pumpkin puree
  • 3/4 c. milk
  • 1/3 c. tapioca starch or 2 eggs
  • 3 Tbsp. agave
  • 2 Tbsp. honey
  • 1-9” pie crust


  • 1/2 tsp. salt
  • heaping 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/8 tsp. allspice
  • 1/8 tsp. nutmeg


  1. Whisk pumpkin, sweeteners, and spices in a bowl.
  2. Dissolve tapioca starch (if using) in the milk, and whisk into pumpkin mixture.
  3. Cover and refrigerate filling for a few hours, up to 3 days, to allow flavors to develop.
  4. When ready to bake, pre-bake crust, if necessary. While crust is baking, whisk eggs (if using) in separate bowl. Thoroughly mix eggs into pumpkin mixture, then add filling to cooled pie crust.
  5. Cover exposed crust with a silicone cover or tin foil to avoid burning. Bake at 350ºF away from direct heat for 1 hour. Let cool for at least 2 hours at room temp.
  6. Place cooled pie in fridge for at least 4 hours before serving.

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