Description
The warm, spicy aroma of a Pumpkin Pie baking in the oven defines the essence of a cozy home. This recipe delivers a silken, custardy texture that melts in your mouth with every single bite. Focusing on simplicity without sacrificing the rich, traditional taste everyone craves, this Pumpkin Pie is an ultimate crowd-pleaser with a balance of ginger, cinnamon, and cloves for a flavor profile that is both nostalgic and satisfying.
Ingredients
15 oz Pumpkin Puree
3 large Eggs
3/4 cup Maple Syrup
1 cup Full-Fat Coconut Milk
1 tablespoon Ground Cinnamo
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Sea Salt
1 9-inch Pie Crust
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9-inch pie crust
- In a large mixing bowl, beat the eggs until well combined and frothy
- Add the pumpkin puree and maple syrup to the eggs and whisk until smooth
- Stir in the cinnamon, ginger, cloves, and sea salt until well combined
- Slowly pour in the coconut milk while whisking gently
- Pour the filling into the unbaked pie crust, leaving a little room at the top
- Bake on the middle rack for 45 to 55 minutes until the edges are set and the center has a slight jiggle
- Let the pie cool on a wire rack for at least two hours before serving
Notes
Use room temperature ingredients for the best texture.
Cover crust edges with foil halfway through baking to prevent burning.
Store leftovers in the refrigerator for up to four days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 123mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 186mg