Crustless Pumpkin Pie & Maple Whip

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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!

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Pumpkin Purée

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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.

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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.

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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.

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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.

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Crustless Pumpkin Pie & Maple Whip

The Delicious Spoon

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 Purée

Key Ingredient

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.

Preheat & Prep

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.

Add & Mix

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.

Pour & Bake

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.

Cool

READ MORE:

How to Make Crustless Pumpkin Pie With Maple Whip

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