Pumpkin Pie

Pumpkin Pie | My Engineered Nutrition

You can't have Thanksgiving without pumpkin pie. You just can't, and I certainly wasn't planning on skipping my slice of pie (or 2) this year! I've shown you just how much I love pumpkin with my Pumpkin Bread, Pumpkin Bolognese, Chocolate Pumpkin Brownies, Pumpkin Protein Waffles and of course, my Pumpkin Protein Donuts

All of these recipes are great, but can you really beat a simple slice of pumpkin pie?

Pumpkin Pie | My Engineered Nutrition

Like many of my holiday recipes, I've taken the traditional recipe and adapted it to fit my diet. Traditionally, pumpkin pie is made with either evaporated milk and loads of sugar or condensed milk. Call me crazy, but something about canned dairy just doesn't appeal to me. I also want to feel good after eating my dessert, instead of worse because of the amount of sugar I've ingested. My pumpkin pie uses light coconut milk and a bit of pure maple syrup for sweetening. The result is the most delicious light and creamy pumpkin pie - you have to trust me on this one.

Pumpkin Pie | My Engineered Nutrition

While my pie is in no way "healthy" - that would take away the fun of the holidays - it definitely has reduced guilt when eating ;)


Pumpkin Pie

Prep Time: 15 minutes

Bake Time: 1 hr 10 minutes

Servings: 1 pie, 8-10 slices


  • 1 Mamaw's Pie Crust
  • 1 can (15 oz.) pumpkin puree
  • 1 cup light coconut milk
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp vanilla
  • Optional topping: Coconut whipped cream


  1. Preheat oven to 425°F. 
  2. Prepare pie crust per directions. Once completed place in refrigerator to keep chilled while you continue on with the rest of the recipe. 
  3. In a large mixing bowl, combine pumpkin, spices (salt, cinnamon, nutmeg, ginger, cloves) and vanilla. Mix to incorporate spices. 
  4. In a medium mixing bowl combine coconut milk, maple syrup and eggs. Whisk to combine. Pour mixture into the pumpkin, continuing to whisk to fully incorporate. 
  5. Remove pie crust from refrigerator and pour filling into crust. 
  6. Bake in preheated oven for 15 minutes. After 15 minutes, loosely cover with aluminum foil, to prevent the crust from becoming too brown, and reduce heat to 350°F. Bake for an additional 50-60 minutes or until a knife inserted into center comes out clean. 
  7. Allow pie to cool for at least 2 hours before slicing. This can easily be made the day before you plan on eating. 

Nutritional Information (1 slice out of 10 slices)

170 calories - 3 g Protein, 22 g Carbohydrates, 8 g Fat

Posted on November 18, 2015 and filed under Sweet Treats, Recipes, Baking.