Crustless Pumpkin Pie
A light, gluten-friendly pumpkin custard that sets without a crust. Perfect for Thanksgiving with balanced spices and clean slices. Dairy-free options included.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup coconut milk (or regular milk)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a bowl, whisk pumpkin puree, eggs, maple syrup, and coconut milk until smooth.
- Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix well.
- Pour mixture into the prepared pie dish.
- Bake for 45-50 minutes until set. Let cool before slicing.
Notes
- For a dairy-free option, use coconut milk.
- Chill for cleaner slices.
- Make ahead for meal planning convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 12g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://kitchenuser.net/easy-crustless-pumpkin-pie-recipe/