I love pumpkin. My life goal is to make pumpkin a year round staple. Pumpkin pie in August? Absolutely. I made this for a barbecue and served with a scoop of vanilla ice cream.
I chose to make a crustless pie, since the pie filling itself is not that high in sugar and saturated fats, and leaving out the crust will save a lot of calories, but still have optimal pumpkin flavour!
When I was searching for a crustless pumpkin pie recipe, many of the ones I found included protein powder, egg substitutes, etc. I wanted to use standard ingredients, so I adjusted the recipe and came up with this.
1/2 cup whole wheat flour (or gluten free all purpose flour)
1/2 cup brown sugar
1 tbsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
2 tsp baking powder
1 15oz can pumpkin puree
2 tbsp coconut oil (or canola oil)
3/4 cup milk
2 large eggs
1 tsp pure vanilla extract
Canola oil spray, for greasing springform
Optional: 1/3 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 9.5 inch springform pan with canola spray or coconut oil.
In a mixing bowl, combine all dry ingredients and mix until uniform. Add pumpkin, milk, eggs and vanilla and mix just enough to combine. Optional: Add pecans and stir in.
Pour into springform and bake for 38-40 minutes. Pie should still be a little soft on top. Allow to cool for 5 minutes, then remove springform. Chill for at least 2 hours in fridge to set.
Nutrition (not including pecans)