Crustless Pumpkin Pie
Whip up a simple, wholesome dessert with this crustless pumpkin pie that blends canned pumpkin, warm spices, and just a touch of flour and milk. It bakes into a soft, creamy custard—no crust required, no blender, and no guilt—clocking in around 100 calories per slice. Plus, it’s vegan‑friendly, highly customizable, and just as satisfying for breakfast or dessert any time of day!
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Recipe
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DESCRIPTION
Whip up a simple, wholesome dessert with this crustless pumpkin pie that blends canned pumpkin, warm spices, and just a touch of flour and milk. It bakes into a soft, creamy custard—no crust required, no blender, and no guilt—clocking in around 100 calories per slice. Plus, it’s vegan‑friendly, highly customizable, and just as satisfying for breakfast or dessert any time of day!
Crustless Pumpkin Pie
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DIRECTIONS
Preheat the oven to 400 F
In a large mixing bowl, whisk together all of ingredients well. Pour into the pan and bake for 35 minutes
Allow to cool completely before transferring uncovered to the fridge to set for at least 6 hours before slicing, during which time the pie will firm up considerably
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CATEGORIES
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Categories:
/recipes/crustless-pumpkin-pie
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