Skinnytaste · by Gina Homolka★ 5.0 (7)
Crustless Pumpkin Pie Recipe
NUTRITION · PER SERVING105M COOK
CAL 9%·PRO 10%
CARBS 25G54% OF CAL
3G FIBER4G OTHER18G TOTAL SUGAR
FAT 8G38% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crustless pumpkin pie made with coconut milk instead of cream for a dairy-free option. A cozy fall dessert for Thanksgiving or any time you crave pumpkin.
dessertamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2 15-ounce cans pumpkin puree
- 1 cup coconut milk (full-fat canned )
- ¾ cup pure maple syrup (I use Wholesome Yum Keto Maple Syrup)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- 1 lemon (Zest of)
- 2 teaspoons vanilla extract
- 1 pinch sea salt
- Dairy-free whipped cream for serving (optional)
At a glance
PER SERVING · TIME 105M
CAL 9%·PRO 10%
CARBS 25G54% OF CAL
3G FIBER4G OTHER18G TOTAL SUGAR
FAT 8G38% OF CAL
5G SAT3G UNSAT
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
- 30m
- Sodium
- 49mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.