Crustless Pumpkin Pie  

This may be one of the most delicious desserts (or decadent breakfasts!) I’ve ever had. It’s smooth, creamy, and just the right amount of sweet.

You can make it dairy-less and it’s completely gluten free. The eggs are essential, though.

It takes about 5 minutes to prepare. It’s just that easy.

• Ingredients
• 1 tsp butter or coconut oil (to butter your pie pan)
• 15 oz canned pumpkin puree
• 3/4 cup half and half OR creamy coconut milk
• 3 eggs
• 1 ½ tbsp cornstarch OR kudzu root
• 1 TBS vanilla extract
• ½ cup maple syrup
• Spices: 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp cardamom OR 2 tsp pumpkin pie spice
• ¼ tsp sea salt

To prepare

• Preheat oven to 300°F
• Butter a 9 inch pie pan
• Mix together the spices and cornstarch (or kudzu) until it’s all finely powdered, without any lumps
• Add 1/4 cup of maple syrup.
• Whisk until the cornstarch is completely dissolved and there are no lumps.
• Add the remaining maple syrup, the eggs, and the vanilla. Whisk well.
• Stir in the pumpkin puree. Whisk well.
• Add the half and half (or coconut milk). Whisk well.
• Pour the mix into the pie pan.
• Bake for 60 to 80 minutes, until golden and firm to the touch.
• Remove pie pan from the oven Cool uncovered at room temperature; when cool refrigerate for about an hour or until ready to serve.
• Makes 8 – 10 servings,
• Top with plain or maple whipped cream

For a whipped cream topping

• Whipping cream – i used one of the mini sized ones
• 2 TBS maple syrup
• 2 tsp vanilla extract
• Whip until peaks form

I love to whip up this dessert at the end of the week and enjoy it for a weekend breakfast treat or a post-hike pick-me-up. A cup of fresh ginger tea really compliments the flavors of the pie and will warm you from head to toe.

Enjoy!