Easy Pumpkin Pie Recipe
no processed sugar with maple leaf crust
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Easy Thanksgiving dessert idea for pumpkin pie with maple leaf crust garnish on top that is impressive to serve at holiday parties.
Thanksgiving dessert idea
With Thanksgiving just around the corner, the pressure to create a show-stopping dessert can be overwhelming. But what if I told you that you could whip up a delicious, dairy-free pumpkin pie without using any processed sugar? And not only that, but you can also impress your guests with a beautiful maple leaf crust garnish and a creamy real pumpkin filling infused with warm autumn spices. Sound too good to be true? As it turns out, it's actually quite simple to make.
Healthier pumpkin pie made with no processed sugar, pure pumpkin puree, sweetened with maple syrup and garnished with maple leaf pastry cutouts.
I made this pie back in September and took to a family birthday celebration and everyone raved about how delicious it was and so pretty with the maple leaves. Little did they know I whipped it up in no time using minimal ingredients! Explore my easy Thanksgiving dessert idea that will have everyone asking for the recipe. So put down that store-bought pie and let's get ready to impress with this homemade delightful and delicious pumpkin pie.
Let’s begin!
Pumpkin Pie Ingredients
15oz can pumpkin puree (or scant 2 cups cooked)
2 large eggs
4 tbsp canned coconut milk (full fat)
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 pack of Pillsbury ready-made deep dish pie crusts (or use your own favorite recipe for homemade pie crust)
Optional: Egg wash made from 1 egg and 1 tbsp water, (if you choose to garnish with leaf crust cutouts.)
How to make pumpkin pie
Instructions: Preheat oven to 375℉ / 190℃ and prepare a 9-inch pie pan or dish by rolling out one crust in to bottom and sides.
How to make your store bought pie crust look homemade
After you finish placing pie crust into pan, roll the top edges over the give them some width and a larger diameter.
Then use your pointing finger on one side and thumb and pointing finger on the other side to make the wavy pattern. (as shown pictured)
Note: If you can’t (or don’t want) to do this, you can also use a fork to make a pretty crisscross pattern in the edge roll or leave plain.
How to make pumpkin pie filling with no processed or refined sugar
In a large bowl, add all filling ingredients (pumpkin, eggs, coconut milk, maple syrup, spices and salt and mix together until well blended and smooth, about 1-2 minutes.
Fill your pie crust with the homemade pumpkin filling
Pour pie filling into prepared crust and smooth the top evenly.
How to make maple leaf garnish for pumpkin pie
Roll out the second pie crust and use maple leaf cookie cutters (or cut out your own shape by sight.) Next, using a sharp knife, but being careful not to cut all the way through, gently add some leaf vein lines in your leaf cut out (optional.)
Gently add maple leaf cut outs to top of pie in desired area. I placed mine around the outer edge.
How to made egg wash
I recommend brushing on an egg wash to maple leaf decorations and pie crust. You can easily make an egg wash by whisking together 1 egg and 1 tbsp water.
Why use egg wash on pie crust? Egg wash helps to seal and prevent crust pastry from cracking and provides a golden brown and shiny glaze that produces a crispier crust when baked.
Place pumpkin pie in center of preheated oven and bake for 30-35 minutes or until filling center is set and crust and leaf garnish is golden brown. Remove pie from oven and place on cooling rack to cool completely before serving.
How to store homemade pumpkin pie: If not serving immediately, store in the fridge wrapped tightly or placed in an airtight pie container. This pumpkin pie will be safe to eat within one week. If you decide to freeze pumpkin pie, double wrap and it is best eaten within 2 months.
Enjoy!
🧡Julie
Easy Pumpkin Pie Recipe (dairy-free)
Ingredients
Instructions
- Preheat oven to 375℉ / 190℃ and prepare pie pan by rolling out one crust in to bottom and sides.
- How to make your store-bought crust look homemade: After you finish placing pie crust into pan, roll the top edges over the give them some width and a larger diameter. Then use your pointing finger on one side and thumb and pointing finger on the other side to make the wavy pattern.
- In a large bowl, add all filling ingredients (pumpkin, eggs, coconut milk, maple syrup, spices and salt and mix together until well blended and smooth, about 1-2 minutes.
- Pour pie filling into prepared crust and smooth the top evenly.
- Optional: Make the maple leaf garnish: Roll out the second pie crust and use maple leaf cookie cutters (or cut out your own shape by sight.) Next, using a sharp knife, but being careful not to cut all the way through, gently add some leaf vein lines in your leaf cut out (optional.) Gently add maple leaf cut outs to top of pie in desired area. I placed mine around the outer edge.
- Brush on an egg wash to maple leaf decorations and pie crust. You can easily make an egg wash by whisking together 1 egg and 1 tbsp water.
- Place pumpkin pie in center of preheated oven and bake for 30-35 minutes or until filling center is set and crust and leaf garnish is golden brown. Remove pie from oven and place on cooling rack to cool completely before serving.
Notes
How to store homemade pumpkin pie: If not serving immediately, store in the fridge wrapped tightly or placed in an airtight pie container. This pumpkin pie will be safe to eat within one week. If you decide to freeze pumpkin pie, double wrap and it is best eaten within 2 months.
Note: I am lactose intolerant, so I chose to make this a dairy-free recipe. If you want to substitute with real dairy ingredients, use equal amount substitutions.
Nutrition Facts
Calories
326Fat (grams)
16 gSat. Fat (grams)
5 gCarbs (grams)
32 gFiber (grams)
3 gNet carbs
33 gSugar (grams)
8 gProtein (grams)
5 gSodium (milligrams)
215 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per slice.
