Silky, custardy and warmly spiced with cardamom, this crustless pumpkin pie is sugar-free, dairy-free and gluten-free. Just 8 ingredients and one bowl!
Ingredients
- 15 oz pure pumpkin puree (1 can, not pumpkin pie filling)
- 3 tbsp coconut cream (from the top of a chilled can of full-fat coconut milk)
- 3 large eggs (room temperature)
- 1/2 tsp salt
- 3/4 tsp ground cardamom
- 3/4 tsp pumpkin pie spice
- 1/2 cup monk fruit sweetener (or sweetener of choice)
- 2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie dish with coconut oil or cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Add the pumpkin puree, coconut cream, cardamom, pumpkin pie spice, salt, sweetener and vanilla extract. Whisk until silky and smooth.
- Pour the filling into the greased pie dish and smooth the top. Tap the dish on the counter to release any air bubbles.
- Bake for 45 minutes, until the edges are set and the center has a slight jiggle.
- Cool on a rack for about 1 hour, then refrigerate for at least 2 hours before slicing.
Notes
- Monk fruit sweeteners vary in sweetness by brand, so taste the filling and adjust.
- Maple syrup or coconut sugar can replace the monk fruit for a refined sugar-free (but not sugar-free) pie.
- Oven temperatures vary. Start checking at the 40-minute mark.
- Store covered in the fridge for up to 4 days, or freeze slices for up to 2 months.
Nutrition
Calories: 76kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 230mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11150IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
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