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.
- 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.
- 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 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
Placing 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 essential 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 may prep pumpkin pie a day or two early, so you will have one much less factor to do on Thanksgiving. And since this recipe requires refrigeration earlier than serving, it’s excellent for making forward.
Extra Pumpkin Recipes You’ll Love
Yield: 10 servings
Serving Measurement: 1 ramekin
Preheat oven to 350°F.
In a medium bowl, whisk collectively pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt till clean and no lumps are seen. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
Bake for 25 to half-hour.
Custards ought to jiggle barely in heart when faraway from oven. Let cool to room temperature, then refrigerate for 1 hour.
Serve with whipped cream, if desired.
Final Step:
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Serving: 1 ramekin, Energy: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, Fats: 7 g, Saturated Fats: 4.5 g, Ldl cholesterol: 111.5 mg, Sodium: 63.5 mg, Fiber: 2.5 g, Sugar: 3.5 g
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