Crustless Pumpkin Pie

What People Ask

The Method for Crustless Pumpkin Pie

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Butter a 23 cm pie dish.

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2. Whisk the pumpkin purée, eggs, almond milk, sweetener, almond flour, spices, vanilla and salt in a large bowl until completely smooth.

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3. Pour the mixture into the dish and bake for 45 minutes, until the edge is set and the centre has a slight wobble. A knife inserted near the middle should come out nearly clean.

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4. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into eight slices.

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A Few Pointers

• Look for a can that lists only pumpkin; pie filling is already sweetened and spiced.
• If the surface cracks as it bakes, the oven was too hot; lower it by 10 degrees next time.
• Cut with a thin knife dipped in hot water for tidy slices.

Pairs Well With

Unsweetened whipped cream · A few toasted pecans · Hot black coffee

Keeping and Reheating

Keeps in the fridge, covered, for up to 4 days. Not suited to freezing, since the custard turns watery.

Crustless Pumpkin Pie Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.