This Mini Crustless Pumpkin Pie Recipe Is So Good You Won’t Even Miss The Crust | Pies | Video


Looking for gluten free dessert recipe for your holiday menu this year? This mini crustless pumpkin pie recipe is so good you won’t even miss the crust.

“First, let me make it clear that we have nothing against pie crusts,” says Rachel Masermom of four and founder/creator of the healthy eating blog Clean Food Crush®. “In fact, we like a very good homemade pie crust.

“This crustless pumpkin pie is a great idea for those who need a gluten free dessert, those who save their carbs for an extra serving of mashed potatoes or just skip the crust because pie crusts can be hard to make! Just a fun option for those who appreciate options.”


Type of cuisine: American

Preparation time: 10 minutes
Cooking time: 40 minutes

Total duration: 50 minutes

Servings: 4


Ingredients

Pumpkin pie

  • 1 cup canned whole unsweetened coconut milk
  • 1 cup pure pumpkin puree
  • 4 large egg yolks
  • 2 to 3 tablespoons pure maple syrup or raw honey, to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • coconut oil cooking spray
  • whipped coconut, for serving

Coconut whipped cream

  • 1 can (13 ounces) unsweetened coconut milk, chilled in refrigerator overnight
  • small pinch of sea salt
  • 1/2 teaspoon vanilla paste
  • 4-6 drops liquid stevia (or 1 tablespoon pure maple syrup or raw honey)


Here’s how to do it:

  1. Preheat your oven to 325 degrees F. and lightly spray four small ramekins (about 6 ounce capacity) with coconut oil. In a mixing bowl, add the coconut milk, pumpkin puree, egg yolks, maple syrup, vanilla and spices. Whisk together until smooth.

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<li>Divide the mixture evenly into the prepared ramekins.  Place the ramekins in a rectangular baking dish.  Pour about 1 inch of hot water into the baking dish around the ramekins.  Carefully transfer this baking dish to your preheated oven and bake for about 40 minutes, or until the center of each pie is set.
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<li>Once the pumpkin pies are ready, let them cool completely before refrigerating.
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<li>To make whipped coconut cream, using a spoon, skim the thickened top layer into a mixing bowl.  Add sea salt, vanilla paste and stevia.  Use an electric mixer and beat the coconut cream for 1-2 minutes or until it resembles whipped cream.  (Be careful not to “over-whip” as it may become liquid again.)
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