Crustless Pumpkin Pie
This crustless pumpkin pie recipe offers a simple twist on the classic dessert, perfect for a flavorful fall treat!
Makes
Serving size
Ingredients
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 tablespoon cornstarch
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup pumpkin purée
¾ cup coconut milk from a can
1 large egg
1 tablespoon coconut oil
Greek yogurt to serve
Special equipment:
5 ½ inch individual pie molds
Instructions
- Preheat the oven to 300ºF.
- Mix the cinnamon, nutmeg, ginger and cornstarch in a small bowl. Add the maple syrup and vanilla extract. Stir and set aside.
- In a large bowl, whisk together the pumpkin puree and the coconut milk (remember to shake the coconut milk can well first). Add the egg and whisk again.
- Combine the spice and maple syrup mixture with the pumpkin puree mix. Stir well.
- Oil four 5 ½ inch individual pie molds with coconut oil and pour in the mixture.
- Bake for 30 minutes.
- Top with Greek yogurt.
Cooking Tip
Opt for unsweetened coconut milk to avoid added sugars.
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