Crustless Pumpkin Pie

Course: Dessert

Cuisine: American

Keyword: crustless pumpkin pie

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 170kcal

Author: Megan Gilmore

Crustless Pumpkin Pie has all the flavor you love without the effort of making a pie crust! Naturally gluten-free, this dessert is easy to slice and serve.

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Ingredients

15 ounces pumpkin puree
¾ cup maple syrup
3 large eggs
½ cup full-fat coconut milk
2 teaspoons pumpkin pie spice
3 tablespoons cornstarch (or tapioca/arrowroot starch)
¼ teaspoon fine sea salt

Instructions

Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray. In a blender or large bowl, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and salt. Whisk well to combine, or secure the lid on your blender and blend until smooth. (Either mixing method works, as long as you end up with a non-lumpy batter.)
Pour the pie mixture into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn't jiggle.
Let the pie cool at room temperature for 1 hour, then transfer it to the fridge to chill. It will need to chill for at least 4 hours before you slice and serve. When you slice this pie, it should be easy to remove from the pan (despite not having a crust!) but it may leave a thin layer of residue in the pan. This is easy to clean later and shouldn't affect serving the pie.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep it tightly covered for the best flavor.

Notes

• Nutrition information is for 1 of 8 slices. This information is automatically calculated and is just an estimate, not a guarantee.

• You can swap the cornstarch in this recipe for arrowroot or tapioca starch with similar results. This addition makes the pie easier to slice and remove from the pan. Without it, your pie will still be tasty, but harder to serve.

• If you don't have coconut milk on hand, heavy whipping cream would be the most similar substitute.

Nutrition