Pumpkin Pie

This Lighter Pumpkin Pie is rich, silky, perfectly spiced, and naturally sweetened with maple syrup and coconut sugar. A lighter twist on the classic Thanksgiving dessert that is just as satisfying as the original!

Pumpkin season is in full force and no holiday table is complete Thanksgiving Day without a slice of classic pumpkin pie! This straightforward Lighter Pumpkin Pie proves you do not have to sacrifice flavor to make a lighter version and is one of the favorite Thanksgiving desserts. Made with real pumpkin puree, naturally sweetened with a bit of pure maple syrup and coconut sugar, and filled

The filling is incredibly smooth and silky with the reliable balance of cinnamon and pumpkin pie spice, while the flaky pie crust gives you that classic texture everyone expects. Whether you're serving it for Thanksgiving dinner, Friendsgiving, Christmas, or just because you're craving the flavors of fall, this healthier pumpkin pie is guaranteed to become a family favorite.

What goes in

• 1 (15 ounces) can pumpkin puree
• 3 eggs, whisked
• 1/2 cup milk
• 1/3 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 (9-inch) unbaked pie crust
• Top with whipped cream (optional)

How it comes together

1. Prepare the oven. Preheat your oven to 350°F and place the pie crust into a 9-inch pie plate if it isn't already prepared.
2. Make the filling. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.
3. Fill the pie crust. Place the pie on a baking sheet for easier handling, then carefully pour the pumpkin filling into the prepared pie crust. Spread evenly with a spatula.
4. Bake. Place the pumpkin pie into your preheated oven and bake for 50-60 minutes, or until the edges are set and the center has just a slight jiggle. Avoid overbaking, as the filling will continue to set while it cools.
5. Cool completely. Remove from the oven and let the pumpkin pie cool completely at room temperature before slicing, about 2-3 hours, then refrigerate so the filling sets even more. Serve with whipped cream, if desired.