We may receive a small commission at no cost to you when you make a purchase using our links. This pie needs to be on your Holiday list! Home; Recipes & Free Printables ; My Blog/About/Contact Me; Crustless Pumpkin PIe. Although my family gamely finished it off, I worked on perfecting it the following week so I could present it to you. 1 cooked Pumpkin or Butternut Squash (or 3 to 4 cups canned) 1.5 cups applesauce (you can make you own, it's easy! In this recipe I simply used 1 tablespoon of pumpkin pie spice which for whatever reason, turned out to be the perfect combination of spices that I love. This Crustless Vegan Pumpkin Pie is so creamy and flavourful, you’ll never even miss the crust! This is delcious, but 1 tbsp of vanilla is way too much. I generally increase the stevia equivalent by a tad because I’ve found they aren’t as sweet as the calculator thinks they are. When ready to thaw out your pie, remove it from the freezer and place it in the refrigerator. Dare I say it, the holidays are quickly approaching and that means it’s time to dust off our baking skills. Its velvety texture easily slides down your throat, especially when topped with a dollop of luscious whipped cream, and its festive orange color practically begs you to shave off another sliver. Instructions. Heat oven to 400° F. Spray a pie … A super quick and easy fall dessert that requires just 8 ingredients to make. If you don’t mind a small slit in the top, baking a few extra minutes firms up the filling, which helps the pieces hold together better. What makes this pumpkin pie recipe so easy? Pour the mixture into the prepared pie plate, and bake at 350°F for 35-40 minutes, or until the center barely jiggles when gently shaken. In the custard filling, the egg proteins are tightly coiled like little balls of string. I am going to make this tomorrow, but I’m going to put it in a crust. How is this a Healthy Pumpkin Pie Recipe? ), there are plenty of goodies inside for you! (This post contains affiliate links, which provide me with a small compensation when you purchase your products through my I originally included 4 spices in my healthy pumpkin pie, but because of its practically inedible taste, I omitted the cloves in this final version. If you haven’t had a No Crust Pumpkin Pie it reminds me of a pumpkin flan. This Easy Healthy Crustless Pumpkin Pie is the perfect recipe for your Holidays, filled with all the pumpkin and spices you love topped with a brown sugar crumble, you won’t even miss the crust. . Whether you prefer milk, dark or white, there are lots of treats inside for you! I have always loved chocolate. Would you know how much of them I would need to use? Crustless Pumpkin Pie is made of the best part of pumpkin pie! You may substitute these with regular granulated sugar, but the calories, carbohydrates, and sugar in the Nutrition Information will increase accordingly. Don’t let it thaw out at room temperature, it can cause the pie to become soggy. In a large bowl, stir together the pumpkin, milk, yogurt, Splenda, and Truvia. So if you are trying to stay on track and want to enjoy pumpkin pie, you will love this this Weight Watchers Crustless Pumpkin Pie.Not only is it low WW points (only 2 WW points on blue per serving! I’m really glad you enjoyed the pie! bakers how to make healthy + yummy treats! This is the conversion calculator that I use! Mix pumpkin, eggs, spices, and sugar with handheld or stand mixer until thoroughly combined. In honor of my mom’s new diet and my diabetic grandfather, I made this pumpkin pie gluten-free and sugar-free. However, because this healthy pie lacks a crust to hold the filling together, the slices’ bottoms will fall apart as you slide them out of the pan! Your email address will not be published. Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. Bake until the center appears … With 7.3 g of fat. Cut and serve. I’d actually recommend using this pumpkin pie recipe of mine instead. You can just ignore the ingredients and instructions for the crust! Solution #1 – Reduce the oven temperature. Actually, pumpkin is amazing for you. Other than peach season, my family mainly pulls their pie plates off the dusty kitchen shelves for Thanksgiving and Christmas. Pour pie mixture into prepared pie plate. I’m a California girl who turned her baking hobby into a full-time job. It is low calorie, low carbs and just all-around great for you. After putting the pie on a wire rack to cool, those proteins contract back into their tightly coiled balls and pull their ensnared neighbors along with them. Slowly stir in the milk. Or, this Texas Sheet Cake Recipe that has an amazing chocolate and cocoa icing that melts in your mouth. Any suggestions? Seriously, it may sounds a little out of the box to bake a pie crustless, but for me who struggles getting it right even when the crust is store bought, makes this an easy and delicious way to make a pumpkin pie. With baited breath and crossed fingers, I licked the spatula (yum! ; 1/4 cup sorghum flour (you could also use whole grain wheat flour); 2 TBSP Ceylon cinnamon; 2 tsp ginger powder; 1/2 tsp cloves (powdered) Better: Try CR’s recipe for crustless pumpkin pie (below), which gives you all the flavor while saving you the calories and fat from the crust. I’m making this pie for someone who’s diabetic so I can’t use the maple syrup. While testing this recipe, I discovered the secret trick to creating the perfect smooth pumpkin pie top: do NOT overbake it! Vanilla is way too much of time to dust off our baking skills your! // Leave a Comment » maintained my “ holy trinity ” of pumpkin pie … https: //thefoodcafe.com/easy-healthy-crustless-pumpkin-pie-recipe crustless! 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