I LOVE pumpkin pie. After carrot cake (die for it), it is my favorite dessert…and I usually can’t eat it. Typically, it is filled with dairy and totally upsets my stomach (so sad). AND, it is pretty high in calories- even though it is made with healthy pumpkin…lots of other additives make a single slice of pumpkin pie about 323 calories. Not insane for a dessert, but still….sigh….
A few years ago I found a recipe for a crustless pumpkin pie. The ingredient list was pretty simple, and when I made it, I used almond milk instead of the cow milk they suggested….and it was amazing! With a few tweaks, I perfected it to a great consistency and flavor that I love and it totally satisfies my constant pumpkin pie cravings.
Since it is crustless and made with unsweetened almond milk, you slash SO many calories….but none of the delicious flavor.
The pie slices just like a traditional pumpkin pie, and it has a really creamy, custard type of texture. The top and edges of the pie get a little bit crispy, like a pumpkin cookie- it really makes up for the fact that there is no crust.
It is my favorite low calorie option for a fall dessert- it is guilt free and only 75 calories per slice (when you slice the pie into 8 slices) and it is very low in sugar! You could basically eat half the pie, covered in whipped cream, for fewer calories than one slice of traditional pumpkin pie.
I don’t suggest doing this…but hey!
Skinny Crustless Pumpkin Pie
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup all purpose flour OR oat flour to make it gluten free (do not use coconut flour)
1/3 cup brown sugar
1 (15-oz) can pumpkin puree ( NOT pumpkin pie filling)
3/4 cup plus 3 tbsp unsweetened vanilla almond milk
1 tbsp vegetable oil, or omit and increase milk to 1 cup
1 tablespoon ground flax or cornstarch
2 tsp pure vanilla extract
Heat the oven to 400 degrees F, and grease a 10-inch round pie pan with coconut oil spray (or cooking spray of choice). In a large mixing bowl, combine the spice, cinnamon, salt, baking powder, flour and brown sugar (first 6) and stir well to combine completely. In a separate bowl, combine all liquid ingredients with the ground flax, and whisk. Pour wet ingredients into the dry bowl and stir to combine. Pour pie filling into the prepared pan and bake 30-35 minutes. It should be cooked through on the top, but it’ll still be pretty gooey inside. That’s ok! Let it sit to cool and then transfer to the fridge to cool and “set” uncovered for a few hours or overnight. Do not try to slice it before it sets in the fridge! I think 4-6 hours is the magic number- the pie will be set and will slice just like a traditional pumpkin pie.