Crustless Dairy Free Pumpkin Pie Recipe
The best crustless dairy free pumpkin pie recipe - silky smooth, warmly spiced, and full of pumpkin flavor. A simple, crowd-pleasing dessert that’s both dairy and gluten free!
Ingredients
- 15 oz pumpkin puree
- 3 eggs
- 1/4 cup non-dairy milk
- 1/4 cup pure maple syrup
- 1/4 cup natural cane sugar
- 1.5 tsp vanilla extract
- 1.5 tsp cinnamon
- 1/2 tsp each clove, allspice, nutmeg, and ground ginger
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch pie dish with coconut oil or nonstick spray.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, non-dairy milk, maple syrup, cane sugar, vanilla, spices, and salt until smooth.
- Pour the mixture into your prepared pie dish. Bake for 45-50 minutes, or until the center is mostly set and just barely jiggly. The edges should look slightly darker and puffed.
- Let the pie cool at room temperature for at least 1 hour to set. For the best texture, chill it for another 2–3 hours (or overnight) before serving.
- Add a dollop of dairy-free whipped cream and a light dusting of cinnamon. Slice, serve, and enjoy every cozy bite!
Nutrition
Calories: 128kcal, Carbohydrates: 24g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 138mg, Potassium: 227mg, Fiber: 2g, Sugar: 19g, Vitamin A: 11189IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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