Crustless Pumpkin Pie

Crustless Pumpkin Pie by The Cooking Doc®

Crustless Pumpkin Pie

Crustless Pumpkin Pie

The Cooking Doc®
Servings 4 pies
Calories 150 kcal


  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée
  • 3/4 cup coconut milk from a can
  • 1 large egg
  • 1 tablespoon coconut oil
  • Greek yogurt to serve


  • Preheat the oven to 300ºF.
  • Mix the cinnamon, nutmeg, ginger and cornstarch in a small bowl. Add the maple syrup and vanilla extract. Stir and set aside.
  • In a large bowl, whisk together the pumpkin puree and the coconut milk (remember to shake the can well first). Add the egg and whisk again.
  • Combine the spice and maple syrup mixture with the pumpkin puree mix. Stir well.
  • Oil four 5.5-inch individual pie molds with coconut oil and pour in the mixture.
  • Bake for 30 minutes. Top with Greek yogurt.


Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 47mgSodium: 30mgPotassium: 75mgFiber: 2gSugar: 16gCalcium: 140mgMagnesium: 7mgPhosphorus: 24mgAdded Sugars: 13g
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