Light, creamy pumpkin pie with balanced spices and natural sweetness, perfect for holiday desserts.

Scale

1 3/4 cups pumpkin puree

1/2 cup maple syrup or brown sugar

1/2 cup almond milk or oat milk

2 large eggs

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp cloves

1/4 tsp salt

1 9-inch pie crust (whole wheat or gluten-free)

1. Preheat oven to 350°F (175°C).

2. Whisk pumpkin puree, sweetener, milk, eggs, and spices until smooth.

3. Pour mixture into prepared pie crust.

4. Bake 45–55 minutes until custard sets and edges puff slightly.

5. Cool 2 hours, then chill 2–4 hours before slicing.

6. Serve with whipped cream or garnish as desired.

Store in refrigerator up to 4 days.

Slice chilled for best texture.

Freeze baked pie up to 2 months.

Adjust sweetener for preference.

Keywords: Pumpkin Pie, Light Pumpkin Pie, Holiday Dessert