Crustless Pumpkin Pie with Maple Whip

A slice of easy crustless pumpkin pie on a plate.

5 from 1 vote

Crustless Pumpkin Pie with Maple Whip

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

Prep Time15

Cook Time40

Resting Time4

Total Time4 55

Course: Dessert

Cuisine: North American

Keyword: Crustless Pumpkin Pie, Impossible Pumpkin Pie, Pumpkin, Pumpkin Pie Recipe, Thanksgiving Recipes

Servings: slices

Calories: 215kcal

Author: Alisa Infanti

Ingredients

2 eggs room temperature
¾ cup brown sugar Swerve
1 tbsp cornstarch
1 ½ cups pumpkin puree
¾ tsp cinnamon
½ tsp salt
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 ½ cups milk
1 cup whipping cream
1 ½ tbsp maple syrup

Instructions

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

Notes

Storage:

Store in the fridge for up to 3 days or freeze for up to 3 months in tightly sealed containers.

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