This crustless pumpkin pie combines pumpkin purée, warm spices, sweetener, eggs, and a milk alternative in a 9-inch pie dish.
Ingredients
- 1 can 100% pumpkin purée, 15 ounces
- ⅓ cup brown sugar substitute, such as golden monk-fruit sweetener
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 2 large eggs or ½ cup liquid egg substitute
- 8 ounces unsweetened almond milk, Premier Protein shake, unsweetened coconut milk, or Carbmaster no-sugar-added milk
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- Coat a 9-inch pie dish with nonstick cooking spray.
- Mix all ingredients in a large bowl until well combined.
- Pour the mixture into the prepared pie dish.
- Bake for 40–45 minutes, until a knife inserted in the center comes out clean and the center reaches 160°F (71°C).
- Cool for 10 minutes before serving.
Storage
Cover and refrigerate leftovers promptly. Use refrigerated leftovers within four days.
