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Crustless Pumpkin Pie Recipe

5 from 7 votes

Skip the crust and make this easy dairy-free crustless pumpkin pie this fall for a cozy night when you crave a pumpkin treat or as a healthier alternative for Thanksgiving.

Prep Time: 15

Cook Time: 30

refrigeration time: 1

Total Time: 1 45

Yield: 10 servings

Course: Dessert

Cuisine: American

Equipment

10 ramekins 4-ounce

Ingredients

2 15-ounce cans pumpkin puree
1 cup coconut milk (full-fat canned )
¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup)
6 large eggs
1 tablespoon pumpkin pie spice
1 lemon (Zest of)
2 teaspoons vanilla extract
1 pinch sea salt
Dairy-free whipped cream for serving (optional)

Instructions

Preheat oven to 350°F.
In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
Bake for 25 to 30 minutes.
Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
Serve with whipped cream, if desired.

Notes

Slightly modified with permission from Danielle Walker's cookbook, Make It Easy.

Nutrition

Serving: 1ramekin, Calories: 124.5kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 4.5g, Cholesterol: 111.5mg, Sodium: 63.5mg, Fiber: 2.5g, Sugar: 3.5g

- WW Points: 2

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