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