Crustless Pumpkin Pie Recipe
This intriguing Crustless Pumpkin Pie Recipe will surely be something to have to serve to your family or holiday parties. This recipe will definitely enjoy your whole family due to its healthy yet irresistible taste!
Ingredients
- 15 oz 100% Canned Pumpkin Puree
- ⅓ Cup Granulated Sugar Substitute
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Spice
- 2 Large Eggs
- 8 oz Unsweetened Almond Milk Or Regular milk
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix together the ingredients well.
- Grease a 9-inch pie pan.
- Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow pie to cool before cutting and serving.
- Add whip cream for a sweet twist.
Notes
Whisk Thoroughly, But Don’t Overmix: Mix until the ingredients are fully combined, but avoid overmixing, which can introduce too much air and cause the pie to crack while baking.
Strain for an Ultra-Smooth Texture: For a silky consistency, strain the pumpkin mixture through a fine-mesh sieve before pouring it into the pie pan. This removes any lumps or stringy bits from the pumpkin purée.
Bake in a Water Bath for Creamier Results: Placing the pie pan in a larger pan filled with hot water (a bain-marie) prevents overbaking and keeps the custard-like filling creamy and smooth.
Nutrition
Serving: 1gCalories: 91kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 74mgPotassium: 171mgFiber: 2gSugar: 11gVitamin A: 11111IUVitamin C: 3mgCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!