Crustless Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crustless pumpkin pie filling baked in small portions with coconut milk and maple syrup, topped with coconut whipped cream. Lower-carb and gluten-free without sacrificing the warm spice flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup full fat coconut milk (from a can not a carton)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3 large egg yolks
- 2 Tablespoons pure maple syrup
- 2 Tablespoons coconut sugar (or brown sugar)
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- coconut whipped topping (for serving, SoDelicious CoCoWhip recommended)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 19mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 19MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.