Recipe: Crustless Pumpkin Pie

This dairy-free, gluten-free, and sugar-free crustless pumpkin pie is the perfect allergy friendly treat for Thanksgiving.

I’ve spent most of October testing out dessert recipes for Thanksgiving that will be safe for me to enjoy. Now that I’m gluten-free and sugar-free in addition to being dairy-free, I won’t be able to enjoy the classic treats that my family makes for the holidays.

I’ve never let restrictions stop me before, so I’ve been scouring the internet for ideas to try out before the big day. The first thing I attempted was a crustless pumpkin pie. The taste was quite nice but the texture was a little runny. Which I would have been fine eating, but when I sent it to my mama for her opinion, she had some ideas for how to make it better.

In the meantime, I got distracted with a dairy-free pumpkin pudding (highly recommend) and kind of forgot all about the pie. Until this week when I decided it was time to take a break from the pudding and get back to the recipe testing.

The changes my mama made to the pie were lovely. The texture of this version is way more firm and it has a more spongy texture that’s reminiscent of the pumpkin pie my family makes (you know, the one on the back of the Libby’s 100% Pure Pumpkin can).

So if you’re in need of a dairy-free, gluten-free, and sugar-free option this Thanksgiving, consider this is your sign. Feel free to serve it with a dallop of whipped cream (if you can) or even a sprinkle of some edible sand.

Crustless Pumpkin Pie

This dairy-free, gluten-free, and sugar-free crustless pumpkin pie is the perfect allergy friendly treat for Thanksgiving.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 219 kcal

Ingredients

  

• Cooking Spray
• 3 large eggs
• 1/2 cup plant milk
• 1/2 cup granulated sweetener I prefer a blend of Swerve or Monk Fruit and sucralose, but use whatever works for you (including regular sugar)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 15 oz can 100% pumpkin puree
• Optional: Whipped cream

Instructions

 

• Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray and set aside.
• In a large bowl, whisk eggs until well blended. Add in remaining ingredients (milk
• through pumpkin puree) and whisk to combine. Pour into the prepared pie plate
• and transfer to the oven.
• Bake for 45-50 minutes, until a thin knife inserted into center comes out clean.
• Let cool to room temperature before slicing.

Notes

This recipe is dairy free, wheat free, gluten free, soy free, and corn free. It is also sugar free. 

Keyword pie, pumpkin, thanksgiving