Crustless pumpkin pie
I make this 1 point Crustless pumpkin pie throughout the year.
This fall-inspired dessert is part pie, pie soufflé. With a filling this good, you won’t miss the crust.
Guilt free yumminess! I certainly prefer with crust but this was definitely worth it! I’ll be making it again.
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Thanks to Brittany
Ingredients
Canned pumpkin puree
15 oz
Monk fruit sweetener with erythritol / cup(s)
Egg
2 item (s)
Blue Diamond Almonds Almond
Breeze Unsweetened original almondmilk
1 cup(s)
Ground cinnamon
1 tsp
Pumpkin pie spice
1 tsp
Ground nutmeg
½ tsp
Cooking spray
Instructions
Preheat the oven to 375°F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, whisk the eggs until well blended. Whisk in the almond milk, monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt, and pumpkin.
Pour into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, 45 to 50 minutes.
Let cool to room temperature. Cut into 8 wedges and serve each wedge with 1 tbsp whipped topping. (You can also serve this chilled.)
Crustless pumpkin pie
Ingredients
- Canned pumpkin puree
- 15 oz
- Monk fruit sweetener with erythritol / cup s
- Egg
- 2 item s
- Blue Diamond Almonds Almond
- Breeze Unsweetened original almondmilk
- 1 cup s
- Ground cinnamon
- 1 tsp
- Pumpkin pie spice
- 1 tsp
- Ground nutmeg
- ½ tsp
- Cooking spray
Instructions
- Preheat the oven to 375°F. Coat a 9-inch pie plate with cooking spray.
- In a large bowl, whisk the eggs until well blended. Whisk in the almond milk, monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt, and pumpkin.
- Pour into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, 45 to 50 minutes.
- Let cool to room temperature. Cut into 8 wedges and serve each wedge with 1 tbsp whipped topping. (You can also serve this chilled.)
Crustless pumpkin pie sounds like a great option for anyone who loves the flavor of pumpkin pie but does not really need the crust. I like how simple it looks, especially for a dessert that can be prepared ahead of time and served without much extra work. The pumpkin filling should still give you that familiar combination of warm spices and creamy texture, while leaving out the crust makes the recipe feel a little lighter and easier to prepare.