Crustless Pumpkin Pie

Crustless Pumpkin Pie

This creamy crustless pumpkin pie is perfect for a gluten-free Thanksgiving dessert. It's so deliciously silky, decadent, and full of fall flavor!

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
48 Calories

Recipe Instructions

Step 1
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
Step 2
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
Step 3
Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 (15 ounce) can pumpkin puree
  • cooking spray
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.75 cup granular sucralose sweetener (such as Splenda®)
  • 0.5 cup egg substitute
  • 1.25 cups skim milk

Categories

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