Crustless Pumpkin Pie Recipe
Leave the crust behind and whip up this simple dairy-free crustless pumpkin pie this autumn for a comforting evening when you're in the mood for a pumpkin dessert, or as a lighter option for your Thanksgiving feast.
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Ingredients
- 2 15-ounce cans pumpkin puree
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- 1 lemon
- 2 teaspoons vanilla extract
- 1 pinch sea salt
- Dairy-free whipped cream for serving
- 1 cup coconut milk
- ¾ cup pure maple syrup
Equipment Needed
- 10 ramekins 4-ounce
Instructions
- 1
Begin by setting your oven temperature to 350°F.
- 2
In a medium-sized mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla extract, and salt. Use a whisk to blend thoroughly until the mixture is smooth and free of lumps. Distribute the batter evenly among ten 4-ounce ramekins and arrange them on a baking sheet.
- 3
Place the baking sheet in the oven and bake for a duration of 25 to 30 minutes.
- 4
Once finished, the custards should have a slight jiggle in the center when you take them out of the oven. Allow them to cool to room temperature before transferring to the refrigerator for 1 hour.
- 5
If you like, serve with a dollop of whipped cream on top.
Nutrition Information
Notes & Tips
- Slightly modified with permission from Danielle Walker’s cookbook, Make It Easy.