This low sodium pumpkin pie recipe is an easy, delicious, salt-free dessert, perfect for your holiday table! It's made with pumpkin puree, eggs, spices, and tips for hot to choose a great pre-made pie crust.
Read the directions on your pie crust - thaw or bring to room temperature if needed.
Preheat the oven to 475 degrees Fahrenheit.
In a large bowl, add the pumpkins puree, eggs, sugar, flour, vanilla extract, nutmeg, coconut milk, and stir well to combine. Fold together until well mixed and smooth. The mixture will be liquid-y, but it will firm once baked.
Fill each pie crust with the filling, so as to not spill over the edge of the crust.
Place the pies in the oven and bake for 12 minutes.
Turn heat down to 350 degrees Fahrenheit, and bake for an additional 35 to 45 minutes, or until filling has set.
Allow pies to cool before slicing. Enjoy!
Notes
Serving Size
This recipe makes 2 pies. If you slice each pie into 8 slices, then 1 slice of pie is 1 serving (or 1/16th of the total recipe).
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Keyword low sodium dessert recipes, low sodium pie recipe, low sodium pumpkin pie, low sodium thanksgiving recipes, no salt added pumpkin pie, pumpkin pie without salt
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