Naturally Sweetened Pumpkin Pie
Naturally Sweetened Pumpkin Pie is an easy recipe made from scratch using real pumpkin, maple syrup, and dates to sweeten. It's a healthy, homemade pumpkin pie with a wholegrain crust that's even better than the classic! Best of all, it's simple to make!
- 1 pie crust see post for notes on options
- 1/2 cup soft medjool dates 1/2 cup packed with chopped, pitted dates
- 1/4 cup pure maple syrup
- 1 1/2 cups pumpkin puree
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 cup whole milk
Preheat your oven to 350 F / 180 C.
In the bowl of a food processor pulse the dates and maple syrup together. It will seem like a chunky, sticky mess at first, but have faith.
Add 1/2 cup of pumpkin puree to thin it out a bit, then run the food processor until the mixture seems smooth, stopping to scrape down the sides of the bowl a few times.
Add the rest of the pumpkin, and the spices and salt, and puree until smooth.
With the motor running, add the eggs one at a time until each is well incorporated. Add the milk, and mix until it is thoroughly blended in.
Pour the filling into a blind-baked pie crust right up to the very top of the crust.
Place the pie into the oven and bake for 40 - 45 minutes. The filling will be puffed up, and shouldn't be too jiggly when you give it a bit of a shake.
Remove your pie from the oven and cool for about an hour, then place it in the fridge to cool for a few more hours, up to over night (I always think pumpkin pie tastes better the next day). Enjoy!
- Nutrition values are an estimate only and will vary depending the type of crust used.
- The pumpkin pie pictured in the photos is a deep dish pie and used 1.5x the recipe.
- Please see the post for crust options.
Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 272mg | Potassium: 265mg | Fiber: 3g | Sugar: 15g | Vitamin A: 7301IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg