Description
This Crustless Pumpkin Pie offers a creamy, dairy-free twist on the classic fall dessert. Using pumpkin puree, full-fat coconut milk, and natural maple syrup, this recipe yields a smooth, spiced custard that’s baked to perfection without a crust. Ideal for those seeking a gluten-free or dairy-free option, it is served chilled and optionally topped with dairy-free whipped cream for a comforting seasonal treat.
Ingredients
Scale
Main Ingredients
- 2 15-ounce cans pumpkin puree
- 1 cup coconut milk (full-fat canned)
- ¾ cup pure maple syrup (e.g., Wholesome Yum Keto Maple Syrup)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 pinch sea salt
For Serving (Optional)
- Dairy-free whipped cream
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the custard mixture.
- Mix the custard: In a medium bowl, thoroughly whisk together the pumpkin puree, full-fat coconut milk, pure maple syrup, large eggs, pumpkin pie spice, lemon zest, vanilla extract, and a pinch of sea salt. Whisk until the mixture is completely smooth and free of lumps.
- Portion into ramekins: Equally pour the custard mixture into ten 4-ounce ramekins arranged on a baking sheet. The ramekins help achieve even cooking for individual portions.
- Bake: Place the baking sheet with ramekins in the preheated oven and bake for 25 to 30 minutes. The custards should still jiggle slightly in the center when done, indicating they are perfectly set but not overcooked.
- Cool and chill: Remove ramekins from the oven and let them cool to room temperature. Then, transfer them to the refrigerator to chill for at least 1 hour. This step helps the custard fully set and develop flavor.
- Serve: Serve the crustless pumpkin pies chilled. Optionally, top with dairy-free whipped cream for an extra creamy finish.
Notes
- This recipe is a slight adaptation from Danielle Walker’s ‘Make It Easy’ cookbook, preserving the spirit of her dairy-free and gluten-free approach.
- Using full-fat canned coconut milk adds richness and creaminess necessary for the custard texture without dairy.
- Ensure not to overbake; the slight jiggle in the center indicates perfect doneness.
- For best flavor, allow pies to chill thoroughly before serving.
Nutrition
- Serving Size: 1 ramekin (about 4 ounces)
- Calories: 125 kcal
- Sugar: 3.5 g
- Sodium: 63.5 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 111.5 mg
