For those of you who prefer the pumpkin pie filling over the crust, this crustless pumpkin pie is for you! Plus, it is lower in calories and sugar than regular pumpkin pie.
– ▢1 (15-ounce) can pumpkin puree– ▢1 cup full-fat canned coconut milk, see note*– ▢2 large egg– ▢1.5 Tbsp tapioca flour, or 1 Tbsp cornstarch– ▢1 tsp pure vanilla extract, optional– ▢1/2 cup pure maple syrup, see note**– ▢2 tsp fresh ginger, peeled and grated, optional– ▢2 tsp pumpkin pie spice– ▢½ tsp sea salt
Ingredient
Step 1
Step 1
Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch pie dish with nonstick cooking spray. This helps for easy removal once you go to serve the pie.
Direction
Step 2
Step 2
Add all of the ingredients for the crustless pumpkin pie to a blender. Blend on a low speed until everything is completely combined.
Step 3
Step 3
You can also combine all of the ingredients in a large bowl using an electric hand mixer or mixing by hand with a wooden spoon or whisk.
Step 4
Step 4
Pour the pumpkin mixture into the prepared pie dish. Bake on the center rack of the preheated oven for 40-50 minutes, or until the pie has sent up in the center.
Step 5
Step 5
I recommend checking on the pie around 40-45 minutes to see if it’s getting too dark.
Step 6
Step 6
Allow the pie to cool for about 15 minutes at room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill completely.
Step 7
Step 7
Once the pie has chilled, cut it into individual slices and use a flexible spatula to lift the pieces of pie out of the pie dish. Because there is no pie crust, the custard will want to fall apart so be careful when removing the slices from the pie dish.
Step 8
Step 8
The longer the pie chills, the easier it will be to move the slices. Serve crustless pumpkin pie chilled with whipped cream on top.