Gluten-Free Crustless Pumpkin Pie: A Creamy, Guilt-Free Delight
An indulgent dessert that’s both gluten-free and deliciously creamy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 can (15 ounces) pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract. Mix well.
- Add in the spices: cinnamon, nutmeg, ginger, and salt. Stir until fully combined.
- Pour the mixture into a greased pie dish.
- Bake for 45-50 minutes or until the center is set.
- Let cool before serving.
Notes
- Serve with whipped cream for added indulgence.
- This pie can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Gluten-Free Crustless Pumpkin Pie, Pumpkin Pie, Gluten-Free Dessert