Super Healthy Crustless Pumpkin Pie Recipe!!!
Here's the recipe:
This homemade vegan crustless pumpkin pie recipe is easy to make and surprisingly healthy. It's an unbelievably delicious pumpkin dessert!
The recipe can be dairy free, egg free, gluten free, sugar free, and keto friendly.
NO CRUST PUMPKIN PIE RECIPE - How To Make Easy Pumpkin Pie For Thanksgiving
I present Pumpkin Pie made Without Crust. It is way easier (saves tons of effort and time) and do I have to mention - healthier - than an option with a crust. It contains all the pumpkin goodness and nothing besides of that. We can consider it a pure pumpkin pie! :) If you are a fan of classic pumpkin pie and wonder how to make it from scratch here are links for my last year recipes:
PUMPKIN PIE FROM SCRATCH:
PUMPKIN PUREE FROM SCRATCH:
PIE CRUST FROM SCRATCH:
Lets start the new holiday season with a great homemade pie! Happy Thanksgiving to all of you!
INGREDIENTS:
16 OZ. 100% PURE PUMPKIN PUREE
12 OZ. EVAPORATED MILK
2 EGGS
3/4 cup SUGAR
1/2 tsp NUTMEG
1/2 tsp GINGER
1 tbsp CINNAMON
1/2 tsp SALT
Some coconut oil or cooking oil for greasing the pan.
Some ground oats.
Cooking Instructions:
1) In a bowl mix all dry ingredients: sugar, nutmeg, ginger, cinnamon and salt. Put aside.
2) Using mixer beat eggs reduce speed to stir and slowly add pumpkin puree.
3) Add sugar-spice mix to the mixing bowl and combine with pumpkin.
4) Gradually stir in evaporated milk and mix until all pie ingredients are completely combined.
5) Grease 9 Springform pan with some oil and dust gently with some oats. Remove the excess oats. Pour pie mixture into pan.
6) Preheat the oven to 425 F / 218 C.
Bake at 425 F / 218 C for 15 minutes and then reduce temperature to 350 F /177 C and bake for 50-60 minutes.
7) Let it cool and serve. Bon Appétit!
Other related cake & pie recipes by The Food Nut:
PUMPKIN CHEESECAKE:
HOMEMADE CHEESECAKE:
EASY CARROT CAKE:
CHERRY COFFEE CAKE:
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PUMPKIN PIE BARS | healthy recipe
These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!
If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.
This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.
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INGREDIENTS & PRODUCTS USED + MENTIONED:
8x8 Baking Dish:
Coconut Flour:
Glass Mixing Bowls:
Glass Storage Container:
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MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Spice Latte:
Pumpkin Oatmeal Cups:
Mini Pumpkin Pies:
How-To Roast Pumpkin Seeds:
15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*
INSTRUCTIONS
Preheat oven to 350ºF.
Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
Stir in chocolate chips.
Transfer batter to prepared baking dish.
Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!
NOTES
Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.
For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.
Be sure to store these bars in the refrigerator. They are best when eaten cold.
Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!
NUTRITION
Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
Julia Child's Fluffy Pumpkin Pie was an Unexpected Journey
Julia Child's Fluffy Pumpkin Pie recipe you can find online!
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ingredients:
Yield: Two 9-inch pies, 16 to 20 servings
4eggs
215-ounce cans (3½ cups) pumpkin purée
1cup light brown sugar
1cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup heavy cream
¾ cup milk, more as needed
Julia’s pie shell (I doubled this)
5 oz plain flour
Salt
4 Iz chilled Butter
4 tb (or less) cold water
Protein Packed Pumpkin Pie Recipe - Low Calorie High Protein Dessert
In this very seasonally inappropriate video, I show you how to make a delicious guilt-free pumpkin pie that is completely macro-friendly!
The original recipe that I modified:
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Pumpkin Pie - Healthier & Easier
FULL (Updated) RECIPE:
Jenny's Pumpkin Pie uses no butter, no cream, and has an easy oil crust.
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