Crustless Pumpkin Pie Recipe
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4.5
24 reviews
Excellent
Crustless Pumpkin Pie Recipe
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Skip the crust and make this easy dairy-free crustless pumpkin pie this fall for a cozy night when you crave a pumpkin treat or as a healthier alternative for Thanksgiving.
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Ingredients
- 2 15-ounce cans pumpkin puree
- 1 cup coconut milk (full-fat canned )
- ¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- 1 lemon (Zest of)
- 2 teaspoons vanilla extract
- 1 pinch sea salt
- Dairy-free whipped cream for serving (optional)
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Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
- Bake for 25 to 30 minutes.
- Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
- Serve with whipped cream, if desired.
Notes
- Slightly modified with permission from Danielle Walker's cookbook, Make It Easy.
Nutrition Information
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Serving
1ramekin
Calories
124.5kcal
(6%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4.5g
(23%)
Cholesterol
111.5mg
(37%)
Sodium
63.5mg
(3%)
Fiber
2.5g
(10%)
Sugar
3.5g
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1245 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 124.5kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 111.5mg | 37% |
| Sodium | 63.5mg | 3% |
| Fiber | 2.5g | 10% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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