Purist Pumpkin Pie

Prep Time

20 minutes (+45 minutes if baking your pumpkin fresh)

Cooking Time

45 minutes


one 10" pie


1 3/4 cups pumpkin puree (about one small pie pumpkin)

1/2 cup maple syrup

1/4 tsp sea salt

1 tsp cinnamon

1/2 tsp ground cardamom

1/8 tsp ground cloves

2 inch chunk of fresh ginger, peeled and grated

3/4 cup full-fat canned coconut milk

2 eggs, separated

1 unbaked pie shell


  1. If using a whole pumpkin, cut in half, scoop out seeds, lightly oil the surface and place face-down on a baking sheet.  Bake at 375 degress for about 45 minutes or until tender when pierced with a fork.  (For larger pumpkins, cut into quarters.)  After baking, peel off skin and mash or blend.
  2. Preheat oven to 425 degrees.  Combine pumpkin puree, maple syrup, salt, spices, ginger, coconut milk and egg yolks in a blender and puree.  (You can also use an immersion blender, or mash with a hand masher.)
  3. In a separate bowl, beat egg whites until stiff and peaks form and fold into batter.
  4. Pour into prepared pie shell and bake 15 minutes.
  5. Reduce heat to 350 degrees and bake another 45 minutes, or until the center is set (it doesn't jiggle) and is golden on top.  Cool at least one hour before cutting.  This can be reheat just before serving, or enjoy at room temperature.