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Skip nan crust and make this easy gluten-free, dairy-free crustless pumpkin pastry this autumn for a cozy nighttime erstwhile you crave a pumpkin treat aliases arsenic a healthier replacement for Thanksgiving.
Crustless Pumpkin Pie
It’s pumpkin season! These individual Crustless Pumpkin Pies are cleanable erstwhile you request a healthy dessert. I swapped nan maple syrup for sugar-free because I americium trying to debar added sugars, but consciousness free to usage axenic maple syrup instead. For much pumpkin dessert recipes, effort my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie pinch crust.
Crustless Pumpkin Pie Ingredients
The crustless pumpkin pastry ingredients harvester classical autumn flavors for illustration pumpkin puree, lukewarm spices, and maple syrup, creating a lighter, gluten-free replacement to accepted pumpkin pie. The look paper beneath includes nan nonstop measurements.
- Pumpkin Puree: Make judge you bargain canned pumpkin puree, not pumpkin pastry filling, which has added sweetener and different ingredients.
- Full-fat Coconut Milk provides creaminess while keeping nan pumpkin pastry dairy-free.
- Maple Syrup: I utilized Wholesome Yum Zero Sugar Maple Syrup for pumpkin pastry without sugar.
- Eggs adhd macromolecule and hindrance nan ingredients together.
- Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes for illustration fall.
- Lemon Zest for a agleam citrus note
- Vanilla Extract for subtle sweetness and warmth
- Sea Salt: A pinch of brackish brings nan flavors together.
- Dairy-free Whipped Cream, for illustration Cocowhip, aliases make your ain whipped coconut cream.
How to Make Crustless Pumpkin Pie
This easy crustless pumpkin pastry look is truthful simple! Just operation everything successful a vessel and bake. Scroll to nan bottommost for nan complete instructions.
- Combine Everything: Whisk pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, citrus zest, vanilla, and brackish until smooth. Pour nan substance into 10 4-ounce ramekins.
- Bake pumpkin pastry for 25 to 30 minutes astatine 350°F. When ready, nan custard should jiggle somewhat successful nan center.
- Cool: Let nan ramekins cool to room somesthesia and past refrigerate for astatine slightest an hr earlier serving. Top pinch whipped pick if desired.
Variations
- Pumpkin Pie pinch Fresh Pumpkin: Use my homemade pumpkin puree recipe.
- Sweetener: Replace maple pinch honey.
- Pumpkin Pie Spice: If you don’t person pumpkin pastry spice, make your ain blend pinch nan individual spices (cinnamon, ginger, nutmeg, cloves, and allspice).
- Whipped Cream: If you’re not dairy-free, you tin besides usage caller whipped cream, my yogurt whipped pick recipe, aliases a stiff whipped topping, for illustration Truwhip aliases Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for up to 4 days.
FAQs
Can you make a crustless pumpkin pie?
Putting nan pumpkin pastry filling successful mini ramekins prevents it from falling isolated erstwhile serving. Plus, making a no-crust pumpkin pastry reduces nan calories and carbs, and nan ramekins supply elemental information control.
How saccharine is pumpkin pie?
Pumpkin pastry isn’t overly saccharine since nan main constituent is canned pumpkin, which has nary added sugar. I besides utilized a sugar-free maple syrup to further trim nan carbohydrates. I added vanilla, pumpkin pastry spice, citrus zest, and whipped topping for much spirit and sweetness.
Is it amended to make pumpkin pastry nan time earlier aliases nan time of?
You tin prep pumpkin pastry a time aliases 2 early, truthful you person 1 little point to do connected Thanksgiving. And since this look requires refrigeration earlier serving, it’s cleanable for making ahead.
More Pumpkin Recipes You’ll Love
- Pumpkin Spice Cookies
- Pumpkin Butterscotch Bars
- Pumpkin Cupcakes pinch Pumpkin Cream Cheese Frosting
- Pumpkin Swirl Cheesecake Cupcakes
- Pumpkin Chocolate Chip Cookies
Prep: 15 minutes
Cook: 30 minutes
refrigeration time: 1 hour
Total: 1 hour 45 minutes
Yield: 10 servings
Serving Size: 1 ramekin
- ▢ 2 15-ounce cans pumpkin puree
- ▢ 1 cup coconut milk, full-fat canned
- ▢ ¾ cup pure maple syrup, I usage Wholesome Yum Keto Maple Syrup
- ▢ 6 large eggs
- ▢ 1 tablespoon pumpkin pastry spice
- ▢ 1 lemon, Zest of
- ▢ 2 teaspoons vanilla extract
- ▢ 1 pinch sea salt
- ▢ Dairy-free whipped pick for serving, optional
Preheat oven to 350°F.
In a mean bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pastry spice, citrus zest, vanilla, and brackish until soft and nary lumps are visible. Equally move into 10 4-ounce ramekins and spot connected a baking sheet.
Bake for 25 to 30 minutes.
Custards should jiggle somewhat successful halfway erstwhile removed from oven. Let cool to room temperature, past refrigerate for 1 hour.
Serve pinch whipped cream, if desired.
Last Step:
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Slightly modified pinch support from Danielle Walker’s cookbook, Make It Easy.
Serving: 1 ramekin, Calories: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4.5 g, Cholesterol: 111.5 mg, Sodium: 63.5 mg, Fiber: 2.5 g, Sugar: 3.5 g