Dessert for 10

Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Total time: 105 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cans (15 oz) pumpkin puree; 1 cup coconut milk; 3/4 cup pure maple syrup; 6 large eggs; 1 tbsp pumpkin pie spice; 1 lemon; 2 tsp vanilla extract; 1 pinch sea salt; dairy-free whipped cream for serving (optional)

This crustless pie blends pumpkin, coconut milk, maple syrup, eggs, lemon, and spices before baking until set.

$0.78per serving $

105 minstart to table

10servings

American Vegetarian Dairy-free Budget Desserts Thanksgiving on a budget Fall

Ingredients

2 cans (15 oz) pumpkin puree
1 cup coconut milk
3/4 cup pure maple syrup
6 large eggs
1 tbsp pumpkin pie spice
1 lemon
2 tsp vanilla extract
1 pinch sea salt
dairy-free whipped cream for serving (optional)

Steps

Heat the oven to 350 F and coat a 9-inch pie pan with cooking oil.
Whisk the pumpkin, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon juice, vanilla, and salt in a large bowl.
Pour the mixture into the pie pan and place it on a baking sheet.
Bake for 55 to 60 minutes, until the center is nearly set and the eggs are firm.
Cool the pie for 30 minutes at room temperature, then chill it for 15 minutes before cutting.

Main ingredient on sale this week? See what to make with eggs on sale.