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–+ servings
MEL'S EASY KITCHEN

Crustless Pumpkin Pie with Coconut Milk

A crustless pumpkin custard sweetened with maple syrup and made with coconut milk and warming spices.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Meal: Dessert
By: Melanie

Ingredients

  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/3–1/2 cup pure maple syrup
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 can (15 oz) plain pumpkin puree
  • 2/3 cup canned coconut milk
  • Oil, for greasing the dish

Instructions

  • Heat the oven to 325°F and grease a 9-inch pie plate. Whisk the spices, salt, and starch together until lump-free.
  • Whisk in maple syrup and vanilla, followed by the eggs, pumpkin, and coconut milk. Pour into the dish.
  • Bake for 50–60 minutes, rotating the dish halfway through. The edges should be set with a slight movement at the center; the egg-based filling should reach 160°F.
  • Cool, then refrigerate promptly. Slice after chilling for a firmer texture.

Nutrition per serving

Calories: 136kcal | Carbohydrates: 17.9g | Protein: 3.5g | Fat: 5.5g | Fiber: 1.8g

Notes

Use plain pumpkin, not sweetened pie filling. Contains egg. The cooling and chilling time is additional.
Inspired by Nancylynn.
Estimated nutrition is for one of 8 equal portions. Calculated with the midpoint of the maple syrup range, cornstarch and canned coconut milk. Greasing spray is excluded.