Description
This crustless pumpkin pie recipe offers a healthier twist on the traditional dessert. With its creamy, custard-like texture and warm spices, it’s a delicious and lighter alternative to the classic pumpkin pie. It’s perfect for fall, the holidays, or any time you want a comforting dessert that’s easy to make and customizable for various dietary needs.
Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- Optional: 2 tbsp oil or almond butter for richness
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch or 10-inch pie pan.
- In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, and flaxmeal (or egg).
- Add cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar. Mix well to form a smooth batter.
- Pour the mixture into the prepared pie pan and spread it evenly with a spatula.
- Bake the pie for 35 minutes. The pie will be slightly gooey when done.
- Allow the pie to cool to room temperature, then refrigerate for at least 6 hours (or overnight) to set.
- Once chilled, slice and serve, or gently warm each slice in the microwave before serving.
Notes
- If you prefer a firmer texture, add a tablespoon of ground flaxseeds or an egg to the batter.
- The pie will firm up as it cools in the fridge, so be patient before slicing.
- If you’re looking for a gluten-free version, substitute the flour with almond meal or a gluten-free flour blend.
- For a vegan pie, simply choose a plant-based milk and omit the egg in favor of flaxmeal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg