The BEST Crustless Pumpkin Pie

This Crustless Pumpkin Pie is refined sugar free and gluten free, and deliciously creamy with just the right amount of sweetness. And you wouldn’t believe how EASY it is to make! Read the post for tips that will guarantee PERFECT results every time. 

This crustless pumpkin pie pudding is so satisfying and silky smooth that you won’t miss the crust at all! Plus, you can make it all in ONE bowl!

INGREDIENTS

Butter or coconut oil to butter the pie dish/dishes

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp cloves

⅛ tsp freshly grated nutmeg

¼ tsp salt kosher salt or sea salt

1 ½ tbsp cornstarch (cornflour)

2 tsp vanilla extract

½ cup maple syrup

2 eggs

1 egg yolk

15 oz canned pumpkin puree 1 can

12 fl oz evaporated milk 1 can

TO SERVE

Sweetened whipped cream optional

Maple syrup optional

INSTRUCTIONS

• Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
• In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
• Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.
• For full instructions please see : www.theflavorbender.com

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