Crustless Pumpkin Pie Recipe (Dairy and Gluten Free)

5 from 1 vote

Crustless Pumpkin Pie Recipe (Dairy and Gluten Free)

Skip the crust and make this simple and delicious crustless pumpkin pie recipe that also happens to be gluten free, dairy free, and refined sugar free. The perfect easy dessert for your holiday season, for breakfast, or whenever the pumpkin craving strikes!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 129kcal

Author: Nancylynn

Ingredients

1.5 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ tsp salt
1.5 T cornstarch or arrowroot
⅓-1/2 cup pure maple syrup
2 teaspoons vanilla extract
3 eggs room temperature
15 oz can pumpkin puree
2/3 cup canned coconut milk

Instructions

Preheat oven to 325 degrees and grease a 9 inch pie plate with coconut oil, butter, or a neutral oil cooking spray.
In a large bowl, whisk together the cinnamon, pumpkin pie spice, salt, and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
Add maple syrup and vanilla, whisking until the spices are well incorporated.
Beat in the eggs.
Add the pumpkin puree and whisk until everything is mixed well.
Stir in the coconut milk.
Pour the prepared pumpkin custard into the 9 inch pie dish. Place the pie dish in the preheated oven and bake for 50-60 minutes, rotating the pie dish halfway through the cooking time (30 minutes). Cook until the edges are set, and the center jiggles slightly when gently shaken.
Allow pie to cool completely before enjoying or refrigerating.

Notes

21 Day Fix: 1/8 GREEN, 1/4 BLUE, 2 sweetener teaspoons per slice

Storage: Once baked, allow the pie to cool completely to room temperature. Cover the pie tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. Store in the refrigerator for up to 4 days.

Nutrition