Crustless Pumpkin Pie Recipe
—·American
Ingredients
- 2 15-ounce cans pumpkin puree
- 1 cup coconut milk (full-fat canned )
- ¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- 1 lemon (Zest of)
- 2 teaspoons vanilla extract
- 1 pinch sea salt
- Dairy-free whipped cream for serving (optional)
Instructions
5 steps
- 1
Preheat oven to 350°F.
- 2
In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
- 3
Bake for 25 to 30 minutes.
25 min - 4
Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
- 5
Serve with whipped cream, if desired.
Progress
0 / 5 steps
Nutrition
Per serving (based on 10 servings)
Calories
124cal
Protein
5.0g
Carbs
25.0g
Fat
7.0g
Fiber
2.5g
Sugar
3.5g
Sodium
64mg
Saturated Fat
4.5g
