Crustless Pumpkin Pie (Gluten-free, Dairy-free)
This crustless pumpkin pie is an easy delicious dessert that serves a large crowd. It is perfectly gluten-free, dairy-free, and refined sugar free!
Ingredients
- 1 tablespoon cinnamon
- 1 tablespoon tapioca starch See note for substitutes
- ¼ teaspoon salt
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 can pumpkin puree can size: 15oz/ 425g
- 1 cup oat milk
Instructions
- Preheat the oven to 350°F/ 177°C. In a large bowl, mix the cinnamon, tapioca starch, and salt together. Lightly grease a pie dish.
- Add in the maple syrup and vanilla extract. Whisk well.
- Add in the eggs and whisk well.
- Mix in the pumpkin puree and milk.
- Pour the mix into the pie dish and bake for 50-60 minutes or until an inserted toothpick comes out clean. The center may be jiggly but will firm up once cooled.
- Refrigerate to cool completely. Serve with topping(s) of your choice such as whipped cream, ice cream or crushed nuts.
Notes
Do not use pumpkin pie mix which already contains sugar and spices.
Corn, arrowroot, or potato starch may be used to substitute tapioca starch (flour).
A few topping ideas are dairy-free whipped cream or ice cream, crushed nuts, cinnamon powder, gluten-free graham crackers etc.
Nutrition does not include the amount for toppings.
Nutrition
Serving: 1sliceCalories: 124kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 118mgPotassium: 201mgFiber: 2gSugar: 16gVitamin A: 8434IUVitamin C: 2mgCalcium: 100mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!