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.
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.