CRUSTLESS PUMPKIN PIE

A light, wholesome twist on a fall classic - this crustless pumpkin pie delivers all the cozy flavor with none of the guilt. Sugar-free option available!

Ingredients

1 (15 oz, 425 g) can pumpkin puree

3 Large eggs

¼ cup (78 g) Allulose syrup or Maple syrup

⅛ cup (19 g) Monkfruit sugar or Brown sugar 

¼ cup (60 g) Unsweetened almond milk (or any non-dairy milk)

1 tsp Vanilla extract

2 tsp Ground cinnamon

½ tsp Ground ginger

½ tsp Ground allspice

½ tsp Ground pumpkin spice or Ground nutmeg

⅛ tsp Ground black pepper (optional)

¼ tsp Salt

Steps

1. Preheat the oven to 350F (177C).

2. In a large mixing bowl, add the pumpkin puree, eggs, syrup, sugar, almond milk, vanilla, spices, and salt.

3. Mix well until combined and completely smooth.

4. Pour into lined muffin tins.

5. Bake for 30-40 minutes until filling is no longer jiggly.

6. Remove from the oven onto a cooling rack for 1 hr.

7. Pie should be kept in the fridge once completely cool.

8. Slice and serve pie cool with whipped cream or ice cream.

ALLERGENS: Contains egg.