The ONLY Pumpkin Pie Recipe You'll Ever Need


(Serves 8)

  • 1-3/4 cups pumpkin puree, one 15-oz can or homemade
  • 1 cup full-fat coconut milk
  • 2 eggs
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 9" store bought* or homemade pie crust**
*For store bought pie crust, we recommend buying Wholly Wholesome Organic Pie Crusts.
**For homemade pie crust, we like using Minimalist Baker's Vegan Pie Crust or Whole Foods Market's Whole Wheat Pie Crust.

  1. First, prepare the pie crust.
  2. Preheat the oven to 400F.
  3. In a high-speed blender, combine all the filling ingredients and blend until smooth. 
  4. Pour the filling into your pie crust and lightly tap against the counter to remove all the air bubbles.
  5. Place the pie into the oven and bake for 45-50 minutes. If the crust starts to brown too quickly, use a piece of foil to cover the pie and continue baking.
  6. Once the pie is done, the filling should be a bit jiggly but firm. Let the pie cool completely at room temperature for about 2 hours.
  7. Enjoy immediately or set in the fridge until ready to dive in!
Make sure to hashtag #MylkLabs and #NutsForOats for a chance to be featured. Enjoy!

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