Healthy Pumpkin Pie Without Evaporated Milk

One bite of this healthy pumpkin pie recipe without evaporated milk, and you'll never go back!


– Pumpkin puree – Eggs – Maple syrup – Almond milk

Prepare Pumpkin Pie Filling from Scratch

Preheat the oven to 350 degrees F.

Add the pumpkin puree, eggs, egg yolk, maple syrup, almond milk, arrowroot, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl.

If using an aluminum pie tin, place it inside a glass pie plate or on a baking sheet. Or, place the pie crust directly inside a 9-inch pie plate.

Bake in the Oven

Pour the prepared pumpkin pie filling into the crust. Bake for 50-60 minutes.

Remove the pie from the oven and allow it to cool on a wire rack.

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