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
  • 1/4 c. coconut sugar
  • 2 Tbsp. honey
  • 2 eggs
  • 9” pie crust


  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/8 tsp. cloves
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice


  1. Whisk all ingredients (besides crust) in a bowl.
  2. Pre-bake pie crust and allow to cool. Add filling to cooled pie crust.
  3. Bake at 350ºF on low rack in the oven for 1 hour. Let cool for at least 2 hours at room temperature, then place cooled pie in fridge for at least 4 hours before serving.


3 Tbsp. agave can be subbed for coconut sugar.

1/3 c. tapioca starch can be subbed for the eggs. If using, whisk tapioca starch into milk before combining with other ingredients.

Pie filling can be covered and refridgerated for up to 3 days before baking to allow flavors to develop. If doing, add eggs to filling and make pie crust just before baking.

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