Ginger Maple Pumpkin Pie - Gibson's

It's finally the time of year where the weather gets cooler, the drinks get warmer, and get-togethers with friends and family get planned. Which means, inevitably, someone will get asked to bring dessert. Maybe you've got in-laws to impress. Or, perhaps, you're determined to bake a dessert that rivals grandma's apple pie (good luck with that). Or, possibly, you're in the mood to try a new spin on an old classic. Whatever the case may be, this pumpkin pie would be a great addition to any holiday feast. Maybe grandma will even ask you for the recipe.


Serves 8


9 inch organic whole wheat pie crust

1 - 15 oz. can organic pumpkin puree

3 large eggs

3/4 c. pure maple syrup

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

Pinch of sea salt

1/2 - 13.5 oz. can organic coconut milk


Preheat oven to 425 F. 

In a large mixing bowl, beat eggs. Add maple syrup and 1/2 can of coconut milk, and mix well. Add ginger, nutmeg, vanilla, and salt, and mix well. Add pumpkin puree and mix until smooth.

Pour into prepared pie crust. 

Bake for 15 minutes at 425 F. Reduce heat to 350F, and continue baking until center sets, 30-45 minutes.


  • To prevent crust from burning, cover crust edges with aluminum foil. 
  • Pumpkin puree can be replaced with canned sweet potato puree, as well.
  • All ingredients can be found at Gibson's Natural Grocers, including gluten-free pie crust!