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No Refined Sugar Pumpkin Pie Recipe

This creamy no refined sugar pumpkin pie is naturally sweetened with pure maple syrup and baked in a flaky homemade sourdough crust. It's a delicious, old-fashioned fall dessert that's perfect for Thanksgiving.

Ingredients

  • 1 unbaked 9-inch sourdough pie crust
  • 1 15-ounce can pure pumpkin purée
  • 3 large eggs
  • ⅔ cup pure maple syrup
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2½ teaspoons pumpkin pie spice
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 425°F.
  • Prepare your sourdough pie crust in a 9-inch pie plate. Refrigerate while preparing the filling.
  • In a large mixing bowl, whisk together the pumpkin purée, eggs, and maple syrup until smooth.
  • Add the heavy cream, vanilla extract, pumpkin pie spice, and salt. Whisk until completely combined.
  • Pour the filling into the prepared, unbaked pie crust.
  • Bake at 425°F for 15 minutes.
  • Without removing the pie from the oven, reduce the temperature to 350°F. Continue baking for approximately 40–60 minutes longer, checking for doneness as it approaches the lower end of the range.
  • The pie is done when the edges are set and the center still has a slight jiggle. If using an instant-read thermometer, look for approximately 175–180°F in the center.
  • Remove the pie from the oven and cool on a wire rack for approximately 2 hours.
  • Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

Maple syrup: Use pure maple syrup, not maple-flavored pancake syrup.
Pumpkin: Use plain canned pumpkin purée, not pumpkin pie filling. Homemade pumpkin purée may be substituted if it's thick and well-drained.
Pie crust: A homemade sourdough pie crust works beautifully, but another 9-inch pie crust can also be used.
Pie plate: Ceramic pie plates may require longer baking times than metal pans. Always check for doneness rather than relying exclusively on the timer.
Pumpkin pie spice substitute: If you don't have pumpkin pie spice, use 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. The flavor will be slightly different from the premixed spice.