Crustless Pumpkin Pie Recipe

It's creamy and rich like a typical pumpkin pie, but it's gluten-free and low in calories. Make this quick Thanksgiving pie without the crust, saving time and work and offering a lighter, healthier treat.  


– 3large egg – 2egg yolk – 1/4teaspooncinnamon – 1/4teaspoonclove – 1/4teaspoonground ginger – 1/4teaspoonnutmeg – 1/4teaspoonsalt – 1teaspoonbaking powder – 3tablespoonscornstarch – 1cupmaple syrupor white sugar – 1teaspoonvanilla extract – 1can 29ozpumpkin puree – 1 1/2cupsheavy creamroom temperature – 4tablespoonsunsalted buttermelted


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Preheat oven to 350°F. Butter a 9-inch pie dish and 6 1/2-cup ramekins or a 10-inch pie plate.

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In a large basin, mix cinnamon, ground ginger, nutmeg, salt, baking powder, and cornstarch. Add maple syrup and mix well.

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Add eggs, yolks, and vanilla. Mix thoroughly. Cream, pumpkin puree, and melted butter. Mix thoroughly. Clean the bowl sides and bottom with a rubber spatula.

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Put the mixture in the pie dish. Bake for 60–70 minutes in preheated oven.

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Or until the pie is settled and the middle is slightly jiggly. Puffed, golden brown sides.

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Remove the pie from the oven and cool on a rack. After cooling, refrigerate it for 6 hours or overnight.

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Serve with whipped cream.

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