A guilt-free, gluten-free fall dessert that is packed with protein from Greek yogurt and eggs. This crustless pie offers a silky texture and classic pumpkin spice flavor without the fuss of making a crust.
CourseDessert
Equipment
- Baking dish
- Roasting pan
- Fine-mesh sieve (optional)
Ingredients
- Pumpkin Puree (100% pure, not pie filling)
- Greek Yogurt (plain, unsweetened, full-fat or low-fat)
- Large Eggs
- Sweetener (maple syrup, brown sugar, erythritol, or stevia to taste)
- Pumpkin Pie Spice (cinnamon, nutmeg, ginger, cloves)
- Vanilla Extract
- Milk (dairy or non-dairy, optional, if mixture is too thick)
- Whipped Cream (optional, for topping)
- Cinnamon (optional, for topping)
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Instructions
- Ensure pumpkin puree is lump-free; pass through a fine-mesh sieve if desired.
- Combine ingredients and whisk until smooth.
- Taste the pumpkin mixture before baking and adjust sweetener to liking.
- Pour mixture into a baking dish.
- For even baking, place the baking dish in a larger roasting pan and fill the pan with about an inch of hot water (water bath).
- Bake until the edges are set but the center still has a slight jiggle.
- Allow the pie to cool completely at room temperature.
- Chill in the refrigerator for at least 2-4 hours before serving to ensure it is fully set.
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Notes
Do not overbake, as this can lead to a dry or cracked pie. The pie will continue to set as it cools. Variations include adding a chocolate swirl, nutty crunch (pecans/walnuts), or baking in ramekins for individual servings.
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