Crustless Pumpkin Pie With Almond Flour

A piece of crustless pumpkin pie with whipped cream and spice on top.

Crustless Pumpkin Pie With Almond Flour

This easy crustless pumpkin pie combines pumpkin, almond flour, full-fat coconut milk, and maple syrup for a creamy, sliceable dessert. It is naturally gluten-free, dairy-free, and made without refined sugar.

Course Dessert

Cuisine American

Keyword crustless pumpkin pie, paleo pumpkin pie, pumpkin pie with almond flour, healthy crustless pumpkin pie

Prep Time 10

Cook Time 25

Cooling time 30

Total Time 1 5

Servings

Calories 128kcal

Author Jamie Monkkonen

Ingredients

1 15-ounce can 100% pure 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 finely ground blanched almond flour (32 grams)
1¼ teaspoon pumpkin pie spice
¼ teaspoon salt

Instructions

Prep: Preheat the oven to 425°F (220°C). Lightly grease an 8- or 9-inch pie plate or round cake pan.
Mix: Add all of the ingredients to a large mixing bowl and whisk until smooth and evenly combined.
Bake: Pour the pumpkin mixture into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet to catch any spills. Bake for about 25 minutes, until the top is lightly golden and the filling is set in the center. If the top starts to brown too quickly, loosely tent it with aluminum foil.
Serve: Let the pie cool to room temperature before slicing.

Notes

Pan: Use an 8- or 9-inch pie plate or round cake pan. An 8-inch pan makes a slightly thicker pie and may need a few extra minutes of baking time.

Coconut milk: Use full-fat canned coconut milk. Almond milk and light coconut milk did not produce the same creamy texture in testing.

Pumpkin: A thick canned pumpkin purée gives the most consistent texture and baking time.

Individual spices: Replace the pumpkin pie spice with ½ teaspoon cinnamon and ¼ teaspoon each nutmeg, allspice, and ginger.

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.

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