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Crustless Pumpkin Pie
Crustless Pumpkin Pie has all the sweetness and spice of traditional pumpkin pie filling, but is gluten free and lower in carbs, too!
Servings 4 mini pies
Calories 220kcal
Ingredients
- 1 cup full fat coconut milk from a can not a carton
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3 large egg yolks
- 2 Tablespoons pure maple syrup
- 2 Tablespoons coconut sugar or brown sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- coconut whipped topping for serving, SoDelicious CoCoWhip recommended
Instructions
- Preheat oven to 325 degrees then lightly spray 4, 4 or 5oz ramekins with nonstick spray and set aside.
- Add all ingredients to a large bowl then whisk until smooth. Strain mixture through a fine mesh sieve into a bowl with a pouring lip then pour into prepared ramekins.
- Heat 4 cups water until simmering. Place ramekins into a large baking dish (may need to use 2) then place onto oven rack. Very carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, being careful not to splash any water inside. Bake for 35-40 minutes or until the centers of the pies are set. Carefully remove baking dish from oven then let ramekins sit in the hot water for 15 minute before removing and placing onto a cooling rack. Cool for an additional 20 minutes then cover tightly with saran wrap and refrigerate. Top with whipped topping before serving, if desired.
Video
Notes
- The water is essential - this will keep your pies from cracking across the top!
Nutrition
Calories: 220kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 29mg | Potassium: 259mg | Fiber: 1g | Sugar: 12g | Vitamin A: 7345IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg