Crustless Pumpkin Pie with Maple Whip

“All the cozy spices of fall come together in this easy low-carb crustless pumpkin pie. A delicious custardy pumpkin and spice filling without the calorie-heavy crust!”

- The Delicious Spoon

Pumpkin Puree

key ingredient:

– eggs room temperature – brown sugar Swerve – cornstarch – pumpkin puree – cinnamon – salt – ground ginger – ground cloves – ground nutmeg – milk – whipping cream – maple syrup

Ingredients:

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Crustless Pumpkin Pie with Maple Whip

Yield

8 Slices

Course

Dessert

prep time

15 Minutes

Cuisine

North American

1. Preheat the oven to 350F. In a large bowl whisk the eggs. Add the brown sugar and mix until well blended. Slowly mix in the cornstarch.

Instructions:

2. Add in the salt, spices and pumpkin puree and mix until well combined and lump free. Then add the milk and mix until combined.

Instructions:

3. Pour the pumpkin pie filling into a greased 9" pie plate. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. It will look undercooked and jiggly. Trust the toothpick and remove from the oven.

Instructions:

4. Let cool on the counter for 4-5 hours. You can serve or place in the fridge for up to 3 days or freeze for later.

Instructions:

5. To serve prepare the maple whipped cream by adding the whipping cream to a medium bowl along with the maple syrup. Use a hand mixer to whip until soft peaks are formed. Serve a dollop on the side or top of the pie or use a piping tip to pipe the whipped cream on the pie for a decorative touch.

Instructions:

Visit The Delicious Spoon for more notes and tips on making the BEST Crustless Pumpkin Pie with Maple Whip!

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Enjoy!

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