The holidays are here, which means lots and lots of pie and dessert. I made this lower-sugar, crustless pumpkin pie for a healthier alternative at Thanksgiving, but I’m certainly going to be making it again for Christmas because it was so delicious. As an added benefit, pumpkin is loaded with anti-cancer beta carotene, and is also great for keeping skin moisturized in cold winter months as well.
This pumpkin pie is easy to make and requires fewer ingredients, as it’s crust-free. Serve this delicious gluten-free pie with your favorite topping or with a side of fruit. Enjoy this easy and tasty pie and have a happy holiday!
- 1/2 tsp coconut oil for greasing the pans
- 2, 16 oz boxes or BPA-free cans of pumpkin puree (2 cups homemade pumpkin puree)
- 1/2 cup full fat coconut milk
- 4 egg whites
- 2/3 cup organic cane sugar
- 1/2 cup monk fruit extract (or erythritol)
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- (optional) ¼ tsp vanilla extract
- Preheat the oven to 400°F and grease the two 8-inch pie pans with coconut oil.
- Combine all of the pie ingredients (pumpkin puree through salt) in a mixing bowl, then using an immersion blender, blend until smooth (or put it in the food processor if you have one).
- Pour the batter between the two pie pans evenly.
- Place the pans into the oven and bake for 40 minutes.
- After 40 minutes, check to see if the pies are cooked. You may need to bake them for a full hour. The pies are done when the tops are golden-brown.
- Chill the pies for 30-60 minutes in the fridge (at least). Keep them in the fridge longer for an even better texture.
- Remove the pies from the fridge and slice. Then serve with your favorite topping (like this coconut whipped cream/yogurt), but keep the pie stored in the fridge for better texture.
Prep time: 15 minutes
Cook time: 1 1/2 - 2 hours
Total time: 2 hours
Servings: 6-8 servings, or two pies
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.