A good pumpkin pie is an essential recipe for any kitchen.
When I first embark on creating a recipe, I try to find an angle with it, so to speak.
Do I want to lower the sugar? Make it gluten-free? Vegan? Paleo?
There are so many pumpkin pie recipes circulating the web, what would make mine stand apart?
The first thing I knew I wanted to do was make an egg-free pie.
There are so many individuals with egg allergies these days, so I wanted to create something for them.
Making it dairy-free was a given, as I rarely include any dairy in my diet due to my own sensitivities….but what about the sugar content?
After reading the comments on other pumpkin pie recipes, it seemed many people were looking for a more natural, liquid sweetener to use in place of the 3/4-1 cup of sugar typically called for.
Among all of the sweeteners available, including coconut sugar and maple syrup, honey is the one best tolerated with my family, so that was destined to be my recipe’s direction.
I first created this pie when some of my husband’s family from Oregon were visiting. I was happy to have them over to sample some of my upcoming recipes including this pie and an amazing mashed potato side dish.
I was so pleased when everyone loved the pie!
By not using eggs, this version has a creamy almost custard-like texture (ironically) that I personally love!
I was a bit worried that it wouldn’t hold together as well, but it worked out great, and my husband has been requesting it ever since!
- 1 15 oz can pumpkin puree
- ¾ c. light coconut milk
- 3 T. arrowroot powder
- ½ c. honey
- 1 t. molasses
- 1¼ t. cinnamon
- ½ t. ginger
- ¼ t. nutmeg
- ¼ t. allspice
- pinch cloves
- ½ t. sea salt
- Preheat the oven to 425 degrees.
- In a small bowl, whisk together the coconut milk and arrowroot until well combined.
- In a large bowl, mix the pumpkin, honey, molasses, spices, and salt.
- Stir in the coconut milk mixture until everything is smooth and well combined.
- Pour the filling into an unbaked pie shell.
- Bake for 15 minutes.
- Lower the temperature to 350 degrees, and continue baking the pie for 50 minutes.
- Remove the pie from the oven (it will appear quite liquid-y, which is normal).
- Place the pie directly into the fridge for at least five hours until set.
- Cut and enjoy!
I suspect maple syrup would work in place of the honey for strict vegans, though I haven’t tried this.
I have a good gluten-free crust recipe coming soon for those of you that might be searching, so stay tuned for that in November!
What is your favorite holiday pie?
I love pumpkin, but I’m also partial to anything apple. My husband’s absolute favorite is pumpkin, so I’m so happy that he enjoyed this recipe.
Shared with: Meatless Monday