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Skip the crust and make this simple gluten-free, dairy-free crustless pumpkin pie this fall for a comfortable evening while you crave a pumpkin deal with or as a more healthy various for Thanksgiving.
Crustless Pumpkin Pie
It’s pumpkin season! These particular person Crustless Pumpkin Pies are good while you want a healthy dessert. I swapped the maple syrup for sugar-free as a result of I’m making an attempt to keep away from added sugars, however be happy to make use of pure maple syrup as a substitute. For extra pumpkin dessert recipes, attempt my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with crust.
Why You’ll Love This Crustless Pumpkin Pie Recipe
I like pumpkin pie, however don’t love all of the energy. What I like about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Make It Easy, it tastes simply nearly as good! I feel it will be beautiful in your Thanksgiving desk as a festive deal with and ideal for company with dietary restrictions. Danielle’s cookbook is your finest useful resource for dairy-free, gluten-free meal prep and like all her different books, her recipes are all the time stable!
If you make this crustless pumpkin pie recipe, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Facebook!
Crustless Pumpkin Pie Ingredients
The crustless pumpkin pie elements mix traditional fall flavors like pumpkin puree, heat spices, and maple syrup, making a lighter, gluten-free various to conventional pumpkin pie. The recipe card beneath contains the precise measurements.
- Pumpkin Puree: Make certain you purchase canned pumpkin puree, not pumpkin pie filling, which has added sugar and different elements.
- Full-fat Coconut Milk gives creaminess whereas conserving the pumpkin pie dairy-free.
- Maple Syrup: I used Wholesome Yum Zero Sugar Maple Syrup for pumpkin pie with out sugar.
- Eggs add protein and bind the elements collectively.
- Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes like fall.
- Lemon Zest for a shiny citrus be aware
- Vanilla Extract for delicate sweetness and heat
- Sea Salt: A pinch of salt brings the flavors collectively.
- Dairy-free Whipped Cream, like Cocowhip, or make your individual whipped coconut cream.
How to Make Crustless Pumpkin Pie
This simple crustless pumpkin pie recipe is so easy! Just combine every part in a bowl and bake. Scroll to the underside for the entire directions.
- Combine Everything: Whisk pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt till easy. Pour the combination into ten 4-ounce ramekins.
- Bake pumpkin pie for 25 to half-hour at 350°F. When prepared, the custard ought to jiggle barely within the heart.
- Cool: Let the ramekins cool to room temperature after which refrigerate for at the least an hour earlier than serving. Top with whipped cream if desired.
Variations
- Pumpkin Pie with Fresh Pumpkin: Use my selfmade pumpkin puree recipe.
- Sweetener: Replace maple with honey.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your individual mix with the person spices (cinnamon, ginger, nutmeg, cloves, and allspice).
- Whipped Cream: If you’re not dairy-free, you too can use contemporary whipped cream, my yogurt whipped cream recipe, or a frozen whipped topping, like Truwhip or Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for as much as 4 days.
FAQs
Putting the pumpkin pie filling in small ramekins prevents it from falling aside when serving. Plus, making a no-crust pumpkin pie reduces the energy and carbs, and the ramekins present easy portion management.
Pumpkin pie isn’t overly candy for the reason that fundamental ingredient is canned pumpkin, which has no added sugar. I additionally used a sugar-free maple syrup to additional cut back the carbohydrates. I added vanilla, pumpkin pie spice, lemon zest, and whipped topping for extra taste and sweetness.
You can prep pumpkin pie a day or two early, so you’ve gotten one much less factor to do on Thanksgiving. And since this recipe requires refrigeration earlier than serving, it’s good for making forward.
More Pumpkin Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 pie
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Preheat oven to 350°F.
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In a medium bowl, whisk collectively pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt till easy and no lumps are seen. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
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Bake for 25 to half-hour.
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Custards ought to jiggle barely in heart when faraway from oven. Let cool to room temperature, then refrigerate for 1 hour.
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Serve with whipped cream, if desired.
Last Step:
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Serving: 1 pie, Calories: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4.5 g, Cholesterol: 111.5 mg, Sodium: 63.5 mg, Fiber: 2.5 g, Sugar: 3.5 g
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