A Festive Treat for Everyone: Dairy-Free Crustless Pumpkin Pie
Thanksgiving is a time for gratitude, family, and delicious food. If you're keeping your celebration gluten and dairy-free this year but still want all the festive flavors, this Dairy-Free Crustless Pumpkin Pie is the perfect dessert! The filling is undoubtedly the best part of any pie, so why not skip the crust altogether and focus on the creamy, spiced goodness?
Ingredients:
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1 can pumpkin puree
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¼ cup non-dairy milk of your choice
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¼ cup maple syrup
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¼ cup natural cane sugar
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1.5 tsp vanilla extract
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1.5 tsp cinnamon
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½ tsp each: clove, allspice, nutmeg, ground ginger
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¼ tsp sea salt
Instructions:
1️. Preheat Your Oven: Set your oven to 350°F and lightly oil a pie dish.
2️. Mix It Up: In a large bowl, combine all ingredients and whisk until the mixture is smooth and well blended.
3️. Pour & Bake: Pour the pie filling into the prepared dish and bake for 45-50 minutes. The pie is ready when the filling is set, no longer jiggly, and has a slightly darker color.
4️. Cool & Serve: Let the pie cool for at least 1 hour before serving. Top with dairy-free whipped cream for the perfect finishing touch!
Pro Tip: Store any leftovers in the fridge for a guilt-free treat the next day.
Why Choose Chino Valley Ranchers Eggs?
The key to achieving that silky, custard-like texture lies in the eggs. Our Humane Harvest Eggs are pasture-raised and come from happy, healthy hens that enjoy plenty of sunshine and fresh air. These high-quality eggs ensure your pie is as wholesome as it is delicious.
Whether you're accommodating dietary restrictions or simply looking for a lighter dessert, this crustless pumpkin pie delivers all the cozy flavors of fall without the fuss.
Share your Thanksgiving table with us by tagging us on Instagram @ChinoValleyRanchers in your photos. We’d love to see your dairy-free creations!