Crustless Pumpkin Pie – Skinnytaste

Skip the crust and make this straightforward gluten-free, dairy-free crustless pumpkin pie this fall for a comfortable evening whenever you crave a pumpkin deal with or as a more healthy different for Thanksgiving.

Crustless Pumpkin Pie

It’s pumpkin season! These particular person Crustless Pumpkin Pies are excellent whenever you want a wholesome dessert. I swapped the maple syrup for sugar-free as a result of I’m attempting to keep away from added sugars, however be at liberty to make use of pure maple syrup as a substitute. For extra pumpkin dessert recipes, strive my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with crust.

Why You’ll Love This Crustless Pumpkin Pie Recipe

I really like pumpkin pie, however don’t love all of the energy. What I really like about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Make It Simple, it tastes simply nearly as good! I believe it could be beautiful in your Thanksgiving desk as a festive deal with and excellent for friends 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 strong!

Should you make this crustless pumpkin pie recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb!

Crustless Pumpkin Pie Elements

The crustless pumpkin pie components mix basic fall flavors like pumpkin puree, heat spices, and maple syrup, making a lighter, gluten-free different to conventional pumpkin pie. The recipe card beneath contains the precise measurements.

• Pumpkin Puree: Be sure to purchase canned pumpkin puree, not pumpkin pie filling, which has added sugar and different components.
• Full-fat Coconut Milk offers creaminess whereas maintaining the pumpkin pie dairy-free.
• Maple Syrup: I used Healthful Yum Zero Sugar Maple Syrup for pumpkin pie with out sugar.
• Eggs add protein and bind the components collectively.
• Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes like fall.
• Lemon Zest for a shiny citrus word
• Vanilla Extract for refined 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.

Learn how to Make Crustless Pumpkin Pie

This straightforward crustless pumpkin pie recipe is so easy! Simply combine every part in a bowl and bake. Scroll to the underside for the whole directions.

1. Mix Every little thing: Whisk pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt till clean. Pour the combination into ten 4-ounce ramekins.
2. Bake pumpkin pie for 25 to half-hour at 350°F. When prepared, the custard ought to jiggle barely within the heart.
3. Cool: Let the ramekins cool to room temperature after which refrigerate for a minimum of an hour earlier than serving. High with whipped cream if desired.

Variations

• Pumpkin Pie with Recent Pumpkin: Use my home made pumpkin puree recipe.
• Sweetener: Change maple with honey.
• Pumpkin Pie Spice: Should you don’t have pumpkin pie spice, make your individual mix with the person spices (cinnamon, ginger, nutmeg, cloves, and allspice).
• Whipped Cream: Should you’re not dairy-free, you may also use recent 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

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