Crustless Pumpkin Pie

This Thanksgiving I was put on pie duty for all of us attending thanksgiving dinner who were gluten free (there are a few in my family!). So I wanted to make a pie that we could not only eat, but also feel good about eating (a new thing!). So I decided to make this low calorie, crustless pumpkin pie.

This crustless pumpkin pie is easy to make, requires little to no baking expertise and is so delicious. You can serve this pie with your favorite dairy-free ice cream or whipped cream too- like SO Delicious for example.

The key to making this pie really delicious is the right amount of sugar or erythritol and full-fat coconut milk- so don’t skimp on the coconut milk at the very least- it will affect how the pie comes out!

Enjoy this tasty and easy-to-make crustless pumpkin pie!

Crustless Pumpkin Pie

Prep time: 15 minutes

Total time: 1.5-2 hours

Makes: 2, 8-inch pies

Ingredients:

• 1/2 tsp coconut oil for greasing the pans (I used Nutiva coconut oil)
• 2, 16 oz boxes pumpkin puree (I used Fig Food Company pumpkin)
• 1/2 cup full fat coconut milk
• 4 egg whites
• 1/2 cup organic cane sugar
• 1/2 cup monk fruit extract (or erythritol)
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• Dash of salt

Directions:

1. Preheat the oven to 400 degrees and grease the 2, 8-inch pie pans.
2. Combine all of the pie ingredients (pumpkin puree through salt) in a mixing bowl, then using an immersion blender blend until smooth- or put it in the vitamix or food processor if you have one.
3. Pour the batter between the two pie-pans evenly.
4. Place the pans into the oven and bake for 40 minutes, then check to see if the pies are cooked- you will likely need to bake them for 60 minutes or until the tops are golden-brown.
5. Chill the pies for 30-60 minutes (at least)- or more time for better texture.
6. Serve and enjoy these tasty pies!