Crust-less Pumpkin Pie

Crustless Pumpkin Pies

Also considered a Pumpkin Custard, this is a great easy dessert option if you don’t want/like crust. This is creamy & slightly sweet; it tastes exactly like traditional pie just without the crust.

I really like Coconut Whip (non-dairy CoolWhip) or TruWhip (Coolwhip without additives/HFCS) on these too! 

*Grain/gluten free, dairy free, low carb, paleo*
*Could possibly be vegan if you try flax eggs (haven’t tried though)

RECIPE: (Makes 8-10 ramekins, 8×8 or even 9×14 dish; use what you’d like)

Ingredients:
1 can (15oz) pure pumpkin
1 teaspoon pumpkin pie spice
1/3 cup granulated erythritol sugar substitute
1/4 teaspoon sea salt
2 eggs (free range organic) beaten
1 tsp pure vanilla extract
1 cup unsweetened nut milk

Directions:

Preheat oven to 400F.
In a large mixing bowl, add pumpkin, pumpkin pie spice, erythritol & sea salt and mix together.
In a small bowl add eggs & vanilla & whisk well. Add eggs to pumpkin mixture.
Slowly stir in milk until fully incorporated.
Pour pumpkin mixture into individual oven-safe ramekins or a well sprayed Pyrex baking dish.
Place ramekins on baking sheet or Pyrex directly in oven.
Bake approx 40 minutes, or until center of each ramekin is cooked. The “pie” will be set & pulled slightly away from sides.