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Crustless Pumpkin Pie

Print Recipe
pumpkin pie
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 1 hour

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 1/2 tbsp cornstarch OR kudzu root 
  • 1 tbsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 tsp sea salt

Spices

  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp  cardamom OR 2 tsp pumpkin pie spice

Instructions

  • 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 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. 
  • Top with plain or maple whipped cream.