Crustless Pumpkin Pie

This Crustless Pumpkin Pie recipe cooks in only 25 minutes with simple ingredients. It is a twist from the classic holiday dessert that is paleo, gluten-free, dairy-free, and made without refined sugars.

Course Dessert, Thanksgiving

Cuisine American

Keyword crustless pumpkin pie, paleo pumpkin pie

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 175kcal

Author Jamie

Ingredients

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

Pumpkin Pie Spice

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 pan or pie plate.
Mix: Mix all the 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 to room temperature before serving and enjoy!

Notes

Storage: Store leftover crustless pumpkin pie in the pie plate covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.

*If using a pumpkin pie spice blend, substitute 1 ¼ teaspoons pumpkin pie spice for the cinnamon, nutmeg, allspice, and ginger.

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