Crustless Pumpkin Pie
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Crustless Pumpkin Pie
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Crustless pumpkin pie is easy to make, naturally gluten-free and simply delicious! The best part of the pumpkin pie, without the hassle.
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Ingredients
- 2 large eggs
- 1 large egg yolk
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon cornstarch
- ¼ cup pure maple syrup or honey
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 (12-ounce) can evaporated milk
- Whipped Cream for serving
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Instructions
- Preheat the oven to 350°F (if using a glass pie plate, reduce to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
- In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
- Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
- Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
- Gently pour in the evaporated milk, then whisk to combine.
- Pour the mixture into the prepared dish, filling it, no more than 3/4 of the way (if you’re using a regular pie dish, you will have some extra. You can bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes, depending upon the size of your muffin tin). Before baking, tap the dish on the counter gently several times to remove any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the edges are set and the center of the pie is just slightly wobbly (similar to a pudding). Cool completely on a wire rack for at least 3 hours. Serve at room temperature or chilled, with lots of whipped cream.
Notes
- TO STORE: Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
- TO FREEZE: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze leftovers in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- TO STORE: Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
- TO FREEZE: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze leftovers in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1(of 8)
Calories
155kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
78mg
(26%)
Potassium
283mg
(8%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
8467IU
(169%)
Vitamin C
3mg
(3%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 155kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 78mg | 26% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 8467IU | 169% |
| Vitamin C | 3mg | 3% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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