Crustless Pumpkin Pie
This homemade crustless pumpkin pie recipe is so delicious, you'll never miss all the fat and calories!
Servings: 1 pie
Ingredients
- 15 oz pumpkin puree (425g)
- 1 cup milk of choice (240g)
- 1 large egg or 2 tsp cornstarch
- 2 1/2 tsp pure vanilla extract (12g)
- 1/2 cup sugar or granulated sugar free sweetener (100g)
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond) (40g)
- 2 tsp ground cinnamon (4g)
- 2 tsp baking powder (8g)
- 1 tsp ground pumpkin pie spice (2g)
- 1/2 tsp salt (3g)
Instructions
- 1. Preheat the oven to 400° Fahrenheit (204° Celsius). Grease a 9 inch pie pan, then set the pan aside.
- 2. Whisk pumpkin puree, milk, vanilla, and optional egg in a large measuring cup or bowl.
- 3. Stir in the flour, sweetener, cinnamon, pumpkin spice, baking powder, salt, and optional corn starch until well mixed.
- 4. Smooth the mixture directly into the prepared pan. No crust required.
- 5. Bake on the center rack of the oven for 35 minutes or until the edges are set and the middle is slightly jiggly.
- 6. Let cool on a wire rack on the counter. Then refrigerate at least 6 hours or overnight, during which time the crustless pumpkin pie will firm up to an easily sliceable texture. Serve cold or hot, with whipped cream if desired.
- 7. Once the pie sets, refrigerate any leftovers covered tightly in the pan or in a lidded container for up to 5 days. Or freeze slices for up to 3 months and thaw before serving.
Video
Notes
The recipe tastes fantastic topped with a scoop of Coconut Ice Cream.
Nutrition
Serving: 1slice | Calories: 40kcal | Carbohydrates: 6g | Protein: 1.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 170mg | Potassium: 130mg | Fiber: 3.6g | Sugar: 1.4g | Vitamin A: 3700IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg