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


  • 1 cup chilled whipping cream
  • 3 tsp. vanilla extract, divided
  • 3 drops liquid stevia
  • 1⁄4 tsp. pumpkin pie spice mix, divided
  • 1 1⁄8 tsp. ground cinnamon, divided
  • 1 refrigerated pie crust (9 inches)
  • 2 cups puréed pumpkin
  • 8 oz. cream cheese, softened
  • 1 cup coconut sugar
  • 1⁄4 tsp. sea salt
  • 2 large eggs
  • 1⁄3 cup unsweetened almond milk


  • Pour whipped cream in a large mixing bowl and beat until soft peaks appear. Add 1 1⁄2 teaspoons vanilla, stevia, 1⁄8 teaspoon pumpkin pie spice, and 1⁄8 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-inch 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.