As the fall season approaches, almost everyone starts craving pumpkin pie. But, if you are watching your weight or following a low-carb diet, you may wonder if pumpkin pie is still an option. The answer is yes! In fact, pumpkin pie without the crust can be a healthy and delicious dessert option. Here is a crustless pumpkin pie recipe that will satisfy your pumpkin cravings without sabotaging your diet.
Ingredients:
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup low-fat milk
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the pumpkin puree, low-fat milk, eggs, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into a 9-inch pie dish.
- Bake for 45-50 minutes or until the center is set.
- Remove from the oven and let it cool to room temperature.
- Refrigerate for at least 2 hours before serving.
- Garnish with whipped cream and cinnamon (optional).
Nutritional Information:
One serving of this crustless pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 126
- Protein: 4g
- Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 17g
- Sodium: 136mg
Cooking Time:
This crustless pumpkin pie recipe takes about 10 minutes to prepare and 45-50 minutes to bake. Allow an additional 2 hours for chilling in the refrigerator before serving.
Equipment:
You will need a large mixing bowl, whisk, measuring cups and spoons, and a 9-inch pie dish.
Serving Suggestions:
This crustless pumpkin pie can be served on its own or with a dollop of whipped cream and a sprinkle of cinnamon. It’s also delicious topped with a drizzle of caramel sauce or chopped nuts.
Variations:
You can customize this recipe by adding your favorite spices or sweeteners. For example, you could use brown sugar instead of maple syrup or add a pinch of cloves or allspice for extra flavor.
Substitutions:
If you don’t have pumpkin puree, you can use butternut squash puree instead. You can also use almond milk or coconut milk instead of low-fat milk.
Storage:
This crustless pumpkin pie can be stored in the refrigerator for up to 4 days. Just cover it with plastic wrap or foil to keep it fresh.
Tips:
- Make sure to whisk the ingredients well so that everything is evenly mixed.
- Don’t overbake the pie or it will become dry. The center should be set but still slightly jiggly.
- Let the pie cool to room temperature before refrigerating it.
Notes:
This crustless pumpkin pie recipe is gluten-free, dairy-free, and low-carb. It’s also a good source of vitamin A and fiber.
Frequently Asked Questions:
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute 1 tablespoon of pumpkin pie spice for the cinnamon, ginger, and nutmeg in this recipe.
Can I use a different sweetener?
Yes, you can use honey, agave nectar, or brown sugar instead of maple syrup.
Can I make this recipe ahead of time?
Yes, you can make this crustless pumpkin pie up to 2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve it.
Who says you can’t have your pumpkin pie and eat it too? This crustless pumpkin pie recipe is a healthy and delicious alternative to traditional pumpkin pie. Not only is it lower in calories and carbs, but it’s also packed with flavor and nutrients. So, go ahead and indulge in a slice (or two) of this tasty dessert, guilt-free!