Light Crustless Pumpkin Pie

Pumpkins are a great source of fiber and vitamin A, making this light crustless pumpkin pie a healthier alternative to traditional pumpkin pie.

This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Light Crustless Pumpkin Pie

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 1.5 cup Pumpkin Puree
• 1 cup Coconut Milk
• 0.5 cup Maple Syrup
• 1 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Ginger
• 0.25 teaspoon Ground Nutmeg
• 0.25 teaspoon Salt
• 2 tablespoon Cornstarch
• 1 teaspoon Vanilla Extract
• 1 cup Whipped Coconut Cream
• 1 tablespoon Pumpkin Seeds

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, ground cinnamon, ground ginger, ground nutmeg, salt, cornstarch, and vanilla extract. Mix well.
3. Pour the mixture into a greased pie dish.
4. Bake for 40-45 minutes, or until the center is set.
5. Remove from the oven and let it cool for 30 minutes.
6. Refrigerate for at least 2 hours.
7. Serve with whipped coconut cream and sprinkle with pumpkin seeds.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 10g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.