Pumpkin Pie with Pumpkin Spice Whipped Cream

Silky pumpkin pie is loaded with sweet spices and coconut sugar and topped with a homemade pumpkin spice whipped cream. Coconut sugar blends flawlessly into the filling for a smooth rich pie that doesn’t taste sugar-free in the slightest.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 cup chilled whipping cream
  • 3 tsp. vanilla extract, divided
  • 3 drops liquid stevia
  • ¼ tsp. pumpkin pie spice mix, divided
  • 1⅛ tsp. ground cinnamon, divided
  • 1 refrigerated pie crust (9")
  • 2 cups puréed pumpkin
  • 8 oz. cream cheese, softened
  • 1 cup coconut sugar
  • ¼ tsp. sea salt
  • 2 large eggs
  • ⅓ cup unsweetened almond milk

Directions

  • Pour whipped cream in a large mixing bowl and beat until soft peaks appear. Add 1½ teaspoons vanilla, stevia, ⅛ teaspoon pumpkin pie spice, and ⅛ teaspoon cinnamon and mix on high speed to fully incorporate all the ingredients and desired consistency is achieved. Refrigerate for at least 30 minutes.
  • Preheat oven to 350°F. Press pie crust dough into a 9" pie plate.
  • In a large mixing bowl, beat together pumpkin and cream cheese with an electric mixer. Beat until well-combined and smooth. Add the coconut sugar, salt, eggs, almond milk, and remaining vanilla, cinnamon, and pumpkin pie spice and beat until well incorporated.
  • Pour filling in prepared crust and bake for 1 hour or until pie is set. Cover with foil halfway through baking if it begins browning too quickly. The middle may be a little wiggly when done, but it will firm as it cools.
  • Top with pumpkin spice whipped cream.

Recipe Information

Serves: 8

Ingredients

  • 1 cup chilled whipping cream
  • 3 tsp. vanilla extract, divided
  • 3 drops liquid stevia
  • ¼ tsp. pumpkin pie spice mix, divided
  • 1⅛ tsp. ground cinnamon, divided
  • 1 refrigerated pie crust (9")
  • 2 cups puréed pumpkin
  • 8 oz. cream cheese, softened
  • 1 cup coconut sugar
  • ¼ tsp. sea salt
  • 2 large eggs
  • ⅓ cup unsweetened almond milk

Directions

  • Pour whipped cream in a large mixing bowl and beat until soft peaks appear. Add 1½ teaspoons vanilla, stevia, ⅛ teaspoon pumpkin pie spice, and ⅛ teaspoon cinnamon and mix on high speed to fully incorporate all the ingredients and desired consistency is achieved. Refrigerate for at least 30 minutes.
  • Preheat oven to 350°F. Press pie crust dough into a 9" pie plate.
  • In a large mixing bowl, beat together pumpkin and cream cheese with an electric mixer. Beat until well-combined and smooth. Add the coconut sugar, salt, eggs, almond milk, and remaining vanilla, cinnamon, and pumpkin pie spice and beat until well incorporated.
  • Pour filling in prepared crust and bake for 1 hour or until pie is set. Cover with foil halfway through baking if it begins browning too quickly. The middle may be a little wiggly when done, but it will firm as it cools.
  • Top with pumpkin spice whipped cream.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat28g
Saturated Fat16g
Cholesterol115mg
Sodium330mg
Total Carbohydrate50g
Dietary Fiber2g
Sugars34g
Protein6g