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–+ servings
A piece of crustless pumpkin pie with whipped cream and spice on top.
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Healthy Crustless Pumpkin Pie

This healthy Crustless Pumpkin Pie uses only 6 ingredients plus spices, and takes 35 minutes from start to finish! Gluten-Free + Dairy-Free.
Course Dessert, Holiday
Cuisine American
Keyword gluten free pumpkin pie, dairy free pumpkin pie, crustless pumpkin pie, paleo pumpkin pie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 175kcal
Author Jamie

Ingredients

  • 1 15-ounce can pumpkin puree (2 cups, 425 grams)
  • 3 eggs
  • ⅔ cup coconut milk (160 ml)
  • ⅓ cup maple syrup (80 ml)
  • ½ teaspoon vanilla extract
  • ⅓ cup almond flour (32 grams)

Spices*

  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger

Instructions

  • Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake or pie pan.
  • Mix: Mix all ingredients thoroughly in a large mixing bowl.
  • Bake: Pour the pie mixture into the pan. Bake until the top is golden brown and the pumpkin pie has solidified - approximately 25 minutes. Allow to cool before serving and enjoy!

Notes

Storage: Store leftover crustless pumpkin pie in an air-tight container in the refrigerator for up to 4 days.
*If using pumpkin pie spice: substitute 1 ¼ teaspoons pumpkin pie spice for the cinnamon, nutmeg, allspice, and ginger.

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 103mg | Potassium: 223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9622IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg