Crustless Pumpkin Pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s