Let’s be honest for a minute – pumpkin pie is sometimes a bit bland. Or watery. And the crust is sometimes bleh. Am I the only one who thinks this? Well I’ve perfected a crustless pumpkin pie that you can make anytime and its guilt free and fat free. Can I call this a pie if it doesn’t have a crust? When I eat pumpkin pie I only eat the custard, so to me this is pie!
All I know is that there is something insanely magical that happens when you combine these ingredients. It’s a pumpkin explosion only to be intensified by maple syrup. Oh yes it’s that good.
Best part is you can eat all 4 servings for under 200 calories. Oh yes oh yes. And I bet you have all the ingredients on hand right now. You could easily double this recipe as well. For every 1/4 cup of pumpkin, add a egg white and a tbs. of almond milk. It’s pretty darn simple.
Now you see why I had to share this with you! 🙂 Pumpkin pumpkin pumpkin. Please don’t be tired of pumpkin yet! Oh I bet this would be good with pumpkin pie spiced granola sprinkled on the top. Now I’ve got to try that combo!
If you are having a smaller Thanksgiving gathering, this custard would be amazing on single serve tarts (like the ones I posted here). I topped mine with some greek yogurt, pomegranate seeds and pistachios.
I adore pistachios – they remind me of good times with great friends! My old boss had a candy dispenser full of pistachios and we would eat them by the palmful every meeting we had. It was a better alternative to the jelly beans that were in there before. Great memories!
- ¾ cup pumpkin puree
- 4 egg whites
- ¼ cup almond milk
- 1½ tsp. pumpkin spice
- 5-6 scoops stevia or 2-3 packets of sweetener of choice
- 1-2 tbs. maple syrup
- Preheat the oven to 350.
- In a mixing bowl, combine all ingredients except for the maple syrup. Stir until well combined.
- Place 4 small ramekins on a baking sheet. Divide the maple syrup between the ramekins. Spray the top of the ramekins with coconut oil or non-stick cooking spray to allow the pumpkin pie filling to rise.
- Evenly divide the pumpkin pie filling between ramekins.
- Place in the oven 30-35 minutes until center is set.
- Take out of oven and allow to cool a few minutes before eating.
Each serving has 49 calores, 0 fat, 7 carbs and 4 grams of protein if you use 1 tbs. maple syrup or 62 calories, 0 fat, 11 carbs and 4 protein if you use 2 tbs. maple syrup.
What about you?
- Do you like the crust?
- Would you call something a pie if it had no crust?
- What is your favorite holiday pie?