The Clean Dessert Table

The fall one, from a can of plain pumpkin.

What's in the store version. Ready-made pumpkin pies and canned 'pumpkin pie filling' (different from plain pumpkin purée) usually add corn syrup, modified starch, artificial flavors, and sometimes caramel color. Store pies lean on shortening crusts and preservatives. Plain canned pumpkin should list one ingredient: pumpkin.

Ingredients

• 1 unbaked 9-inch pie crust (all-butter: 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3–4 tbsp ice water)
• 1 can (15 oz) pure pumpkin purée
• 3/4 cup maple syrup or packed brown sugar
• 3 large eggs
• 1 cup heavy cream or full-fat coconut milk
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp each ground nutmeg and cloves
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

Method

1. Heat oven to 400°F. Fit crust into a 9-inch pie plate and crimp. Chill 15 minutes.
2. Line crust with parchment, fill with dried beans, and bake 15 minutes. Remove parchment and beans; bake 5 minutes more.
3. Lower oven to 350°F. Whisk all filling ingredients until smooth.
4. Pour into the warm crust. Bake 45–55 minutes, until the edges are set and the center wobbles slightly.
5. Cool completely, then chill at least 2 hours.

Yield: 8 slices
Storage: Refrigerate covered up to 4 days. Freeze up to 1 month.

Swaps & tips

• Dairy-free: coconut milk and a crust made with coconut oil or tallow.
• Make your own spice: 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves. Use 3 1/2 tsp per pie.
• Top with real whipped cream: 1 cup cold heavy cream, 1–2 tbsp maple syrup, 1/2 tsp vanilla, whipped to soft peaks.

Download the printable pumpkin pie recipe (PDF)

Coming soon to the App Store: the free Clean Crave app. Scan any box, tub or bag and it will flag the ingredients and point you to a clean swap.