Crustless Pumpkin Pie
This homemade crustless pumpkin pie recipe is so delicious, you'll never miss all the fat and calories!
Servings: 1 (10-inch) pie
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- optional 2 tbsp oil or almond butter for richness
Instructions
- To make a crustless pumpkin pie, preheat the oven to 400 F. Grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to set for at least 6 hours before slicing, during which time the pie will firm up considerably.View Nutrition Facts
Video
Notes
Also be sure to try this popular Chocolate Mug Cake.
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