Crustless Pumpkin Pie Recipe

Name: Crustless Pumpkin Pie Recipe
Total time: 105 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 2 15 -ounce cans pumpkin puree; 1 cup coconut milk (full-fat canned ); ¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup); 6 large eggs; 1 tablespoon pumpkin pie spice; 1 lemon (Zest of); 2 teaspoons vanilla extract; 1 pinch sea salt; Dairy-free whipped cream for serving (optional)

Skip the crust and make this easy dairy-free crustless pumpkin pie this fall for a cozy night when you crave a pumpkin treat or as a healthier alternative for Thanksgiving.

⏱️ 105 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Hard 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

10 servings

2 15 -ounce cans pumpkin puree
1 cup coconut milk (full-fat canned )
¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup)
6 large eggs
1 tablespoon pumpkin pie spice
1 lemon (Zest of)
2 teaspoons vanilla extract
1 pinch sea salt
Dairy-free whipped cream for serving (optional)

Steps

Preheat oven to 350°F.
In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
Bake for 25 to 30 minutes.
Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
Serve with whipped cream, if desired.