- 1 (9-inch) unbaked pie crust, homemade or store-bought
- 1 (15-ounce) can pumpkin purée*
- 4 eggs, divided
- 1/2 cup maple syrup
- 1/2 cup milk (such as cow’s milk, plain almond milk, oat milk, etc.)
- 2 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Heat oven. Preheat oven to 350°F.
- Make the pie crust. Prepare an (unbaked) 9-inch pie crust according to recipe/package instructions. (I recommend chilling the crust in the fridge for at least 15 minutes before adding the filling, so that it is nice and firm and will hold its shape while baking.)
- Make the filling. In a large mixing bowl, whisk the pumpkin purée, three of the eggs, maple syrup, milk, cornstarch, pumpkin pie spice, vanilla extract and salt together until well combined.
- Make the egg wash. In a separate small bowl, whisk together the remaining one egg and an extra tablespoon or milk (or water) until combined. Brush the egg wash lightly over the edges of the pie crust, which will help it to bake up nice and golden.
- Combine. Pour the filling into the prepared pie crust and smooth out the top so that it is nice and flat.
- Bake. Bake for 50-55 minutes, or until the center of the pie filling is ever-so-slightly jiggly. (If you insert a toothpick in the outer edges of the pie filling, it should come out clean.) Transfer the pie to a wire baking rack and let it cool until it reaches room temperature. Then transfer to the fridge for 2-3 hours until it is completely chilled.
- Serve. Slice and serve chilled, garnished with whipped cream or ice cream if desired.
*Pumpkin purée: This is different than canned pumpkin pie filling. I prefer Libby’s brand of pumpkin purée.
*Gluten-free option: This pumpkin pie filling is naturally gluten-free. But to make a gluten-free pumpkin pie recipe, you will need to use store-bought or homemade gluten-free crust.
*Source: Pumpkin pie filling slightly adapted from iFoodReal.