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In our home, this crustless pumpkin pie has become a beloved treat that I can hardly keep stocked! Michele and Lilly can’t get enough of its smooth, spiced flavors, and the way it melts in your mouth without the extra calories from a crust. Each bite is rich with cinnamon, nutmeg, and maple syrup, complemented by a dollop of creamy Greek yogurt on top. This recipe makes four personal pies, which is just enough for all of us – though, to be honest, I always wish I made a little extra!

 

Dr. Blake’s Top Tip: Make this for your Thanksgiving Dinner. You’re Welcome. 

  • Yield: 4 servings

Ingredients

1 tbsp cornstarch

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 cup maple syrup

1 tsp vanilla extract

1 cup pumpkin purée

3/4 cup coconut milk (from a can)

1 large egg

1 tbsp coconut oil

Greek yogurt to serve

Instructions

  1. Preheat the oven to 300Fº.
  2. Mix the cinnamon, nutmeg, ginger and cornstarch in a small bowl. Add the maple syrup and vanilla extract. Stir and set aside. 
  3. In a large bowl, whisk together the pumpkin puree and the coconut milk (remember to shake the can well first). Add the egg and whisk again.
  4. Combine the spice and maple syrup mixture with the pumpkin puree mix. Stir well. 
  5. Oil four 5.5-inch individual pie molds with coconut oil and pour in the mixture.
  6. Bake for 30 minutes. Top with Greek yogurt or Ice Cream.

Find it online: https://www.thecookingdoc.co/recipes/crustless-pumpkin-pie/