Crustless Pumpkin Pie
Serves 810 mins prep35 mins cook
This Crustless Pumpkin Pie is a delicious fall dessert option that is low in calories and high in flavor. It offers all the joy of pumpkin pie without the crust, making it a lighter choice. Perfect for pairing with whipped cream or ice cream, this recipe yields 8 tasty slices that can be enjoyed without guilt. Just be mindful of the sweeteners used as it’s lower in protein. Best served chilled after cooling in the fridge.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Mix the cinnamon, pumpkin pie spices, salt, baking powder, all purpose flour, swerve brown sugar, and swerve granular together in a bowl. 3: Mix the pumpkin, almond milk, corn starch, vanilla extract, and sugar free maple syrup together in another bowl. 4: Pour the wet mixture into the dry mixture (or vice versa), mix together, and pour into a 9/10 inch round baking tin sprayed with cooking spray. 5: Bake for 35 minutes, then let cool for at least an hour. 6: Store in the fridge for 4+ hours, or overnight. Slice and serve with whipped cream or ice cream.View original recipe