Skip the crust and make this simply gluten -free, milk -free, crustless pumpkin pie for a cozy night this autumn if you long for a pumpkin experience or as a healthier alternative for Thanksgiving.
Crustless pumpkin pie
It’s pumpkin time! These individual crustless pumpkin pie are perfect if you need a healthy dessert. I exchanged the maple syrup for sugar -free because I try to avoid additional sugar, but instead use free maple syrup. For more recipes for pumpkin dessert, try my pumpkin spice no bake cheese cake and pumpkin pie with crust.
Why you will love this crustless pumpkin concooking recipe
I love pumpkin pie, but not all calories. What I love about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Just do itIt tastes just as good! I think it would be nice to your Thanksgiving table as a festive enjoyment and perfect for guests with dietary restrictions. Danielle’s cookbook is your best resource for milk -free, gluten -free meal preparation and like all other books, your recipes are always solid!
If you make this crustless pumpkin concooking recipe, I would like to see it. Mark me in your photos or videos InstagramPresent Tiktokor Facebook!
Crustless pumpkin conception ingredients
The crustless pumpkin pumpkin ingredients combine classic autumn aromas such as pumpkin puree, warm spices and maple syrup and create a lighter, gluten -free alternative to conventional pumpkin pie. The following recipe card contains the exact measurements.
- Pumpkin puree: Make sure that you buy pumpkin puree in canned food and no pumpkin seed filling that added sugar and other ingredients.
- Full fat coconut milk Offers creaminess while the pumpkin peak milk freedom remains.
- Ahorn syrup: I used Whole yum -zero -zucker -haorn syrup For pumpkin pie without sugar.
- Egg Add protein and tie the ingredients together.
- Pumpkin spice spiceWith cinnamon, ginger, nutmeg, cloves and allspice, tastes after autumn.
- Lemon peel For a light citrus note
- Vanilla extract For subtle sweetness and warmth
- Sea salt: A pinch of salt brings the flavors together.
- Milk -free whipped creamHow CocovOr make your own impact coconut cream.
How to do crustless pumpkin pie
This simple crustless pumpkin concooking recipe is so easy! Just mix everything in a bowl and bake. Scroll down to get the complete instructions.
- Combine everything: Whisk the pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon peel, vanilla and salt smoothly. Pour the mixture into ten 4 -unzen casserole.
- Bake pumpkin pie For 25 to 30 minutes at 350 ° F. If the pudding is ready, the pudding in the middle should shake easily.
- Cool: Let the casserole cool down to room temperature and then cool at least an hour before serving. If you want to cover the flash cream.
Variations
- Pumpkin pie with fresh pumpkin: Use my homemade pumpkin puree recipe.
- sweetener: Replace maple with honey.
- Pumpkin peak spice: If you do not have a pumpkin spice spice, make your own mixture with the individual spices (cinnamon, ginger, nutmeg, cloves and allspice).
- Whipped cream: If you are not milk-free, you can also use fresh whipped cream, my yoghurt stroke cream recipe or a frozen impact cushion, such as Truwhip Or cool whip.
storage
Cool these crustless pumpkin pie for up to 4 days.
Faqs
By inserting the pumpkin book, which fills the small impact, it is prevented from falling apart when serving. The production of a pumpkin book without crust reduces calories and carbohydrates, and the creation gives a simple portion control.
Pumpkin pie is not excessively cute because the main ingredient with canned pumpkin is and has no sugar. I also used a sugar -free maple syrup to further reduce the carbohydrates. I added vanilla, pumpkin peak spice, lemon peel and whip to achieve more taste and sweetness.
You can prepare pumpkins a day or two early, so you have one thing less to do with Thanksgiving. And since this recipe requires cooling before serving, it is perfect for the prerequisite.
You will love further pumpkin recipes
Yield: 10 Portions
Serving size: 1 Ramekin
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Preheat the oven to 350 ° F.
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Whisk the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin gate, lemon peel, vanilla and salt in a medium -sized bowl until it is smooth and no lumps are visible. Pour equally in ten 4 -unze casserole and put them on a baking sheet.
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Bake for 25 to 30 minutes.
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Pudding should shake slightly in the middle when they are removed from the oven. Let the room temperature cool and then cool for 1 hour.
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If you want to serve with whipped cream.
Last step:
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Portion: 1 RamekinPresent Calories: 124.5 KcalPresent Carbohydrates: 25 GPresent Protein: 5 GPresent Fat: 7 GPresent Saturated fat: 4.5 GPresent Cholesterol: 111.5 mgPresent Sodium: 63.5 mgPresent Fiber: 2.5 GPresent Sugar: 3.5 G
