Healthy Crustless Pumpkin Pie
Try this Healthy Crustless Pumpkin Pie recipe, or contribute your own.
Try this Healthy Crustless Pumpkin Pie recipe, or contribute your own.
- Carbohydrate 0.8362184375 g
- Cholesterol 158.625 mg
- Fat 3.7490228125 g
- Fiber 0.202049995541573 g
- Protein 4.740496875 g
- Saturated Fat 1.1680686875 g
- Serving Size 1 1 serving (40g)
- Sodium 52.85621875 mg
- Sugar 0.634168441958427 g
- Trans Fat 0.63253990625 g
- Calories 60 calories
Step-by-step
- Pre-heat oven to 350 degrees F.
- Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose.
- In a large mixing bowl, use a hand whisk, add in your three eggs, pumpkin puree, honey, milk, vanilla extract, cinnamon, ground ginger and cloves until mixed well together.
- Use a spatula to add pie filling to the pie plate.
- Bake until the center appears set and comes clean with a toothpick.
- Twenty One Day Fix (21 Day Fix) 1 slice of pumpkin pie = 1 purple container (you are welcome)
- Let cool then serve immediately.
Removing pastry dough from a custard pie forces the remaining ingredients to compensate for lost structural support while managing a significant surplus of moisture from liquid dairy and pureed squash. When eliminating the flour-and-fat crust entirely, the final set relies exclusively on egg protein coagulation, meaning temperature control and liquid ratios dictate whether the slice holds its shape or weeps across the plate.
- Whisking the three eggs thoroughly incorporates enough air to lighten the dense puree, but over-beating introduces excessive bubbles that create a spongy texture rather than a silky custard.
- Substituting almond milk for whole dairy removes the natural milk fats and proteins that aid firm setting, which can be mitigated by whisking the mixture vigorously to ensure total emulsification before it enters the oven.
- Greasing the nine-inch glass pie plate with butter or coconut oil prevents the honey and pumpkin sugars from aggressively bonding to the glass surface during the baking process.
- Baking at 350 degrees Fahrenheit requires careful attention to the center; insert a toothpick into the middle at the forty-five-minute mark to test for doneness, looking for a clean removal without wet batter clinging to the wood.
- Allowing the baked custard to cool completely at room temperature before slicing is non-negotiable because residual heat continues to firm the internal proteins long after the pan leaves the oven.
Proper refrigeration in an airtight container extends the shelf life of this flourless dessert for up to four days. Temperature management remains the singular factor that transforms a loose squash soup into a sliceable holiday standard.
