Crustless Pumpkin Pie

5 from 1 vote

Learn how to make this Creamy Crustless Pumpkin Pie in under 10 minutes. With just one bowl, this gluten-free pumpkin dessert is silky smooth and melts in your mouth, giving you all the cozy flavors of autumn without the fuss.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: Crustless Pumpkin Pie

Servings: servings

Calories: 102kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

3 large eggs at room temperature
3/4 cup sweetener
1 can pumpkin puree 15-ounce
1 cup heavy cream or canned coconut milk
1 tbsp pumpkin pie spice
2 tbsp coconut flour or cornstarch
2 tbsp water for the cornstarch
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, crack the 3 large eggs and whisk until slightly frothy.
Add the sweetener to the eggs and whisk until well combined.
Stir in the 15-ounce can of pumpkin puree until smooth.
Gradually add the 1 cup of heavy cream, mixing until fully incorporated.
Add 1/4 teaspoon salt and 1 tablespoon pumpkin pie spice. Stir well to ensure an even distribution of spices.
Finally, sift in the 2 tbsp of coconut flour or cornstarch mixed with 2 tbsp of water and mix until the batter is smooth and no lumps remain.
Pour the pumpkin mixture into a lightly greased 9-inch pie dish, spreading it evenly.
Place the pie dish in the oven and bake for 50-55 minutes until the center is set and a toothpick inserted into the middle comes out clean.
If the edges start to brown too quickly, you can cover them with aluminum foil to prevent burning.
Remove the pie from the oven and allow it to cool on a wire rack.
Once completely cooled, refrigerate for at least 2 hours to set.
Serve chilled or at room temperature, optionally with a dollop of whipped cream or a sprinkle of cinnamon on top.
Enjoy your delicious crustless pumpkin pie!

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