Dessert · Recipes · RECIPES

Crustless Pumpkin Pie.

I can foresee the parade of pumpkin-packed desserts already tempting me to undo all of my hard work at the gym. It just doesn’t feel right, though, to skip pumpkin pie on Thanksgiving or a pumpkin-pie latte on the first rain of the season. Plus, pumpkin has MANY health benefits if prepared properly. It contains beta-carotene and vitamins C and E, as well as selenium and zinc. All of which, will strengthen the immune system.

Other health benefits from pumpkin include:

  • ½ cup of pumpkin contains 3 grams of fiber…that’s 13% of your daily value!
  • Pumpkin seeds keep the metabolism going, by curbing snack cravings
  • It can be added to smoothies, pancakes, muffins etc. to boost the nutritional value.

Grey and I made a healthier alternative to pumpkin pie which contains healthy ingredients like: coconut oil, eggs, cinnamon, and almond milk. This pie is great for runners and other athletes because it is made up of 90% water—perfect for staying hydrated. And because it boosts the immune system it may prevent staying indoors rather to recover from a cold, than going for a run.

Ready to make (crustless) pumpkin pie?

 (Printable version)


15 oz can pumpkin purée

8 oz vanilla almond milk

2 TSP ground cinnamon

1 TSP ground allspice

1 TSP pure vanilla extract

3 TBS pure maple syrup

1 TSP coconut oil*

1 TSP orange zest

2 eggs, whisked

2 TSP cornstarch


1. Preheat oven to 425 degrees farenheit

2. Prepare a 9×13 glass baking dish, by placing 8 small ramekins or 4 medium soufflé dishes in the pan (you may need to use more than one baking dish.)

3. Fill the pan with water, so that it comes half way up the ramekins.

4. Place all ingredients in a large bowl and whisk until smooth.

5. Fill each ramekin 1/3 full.

6. Bake for 25-30 minutes. Remove and cool for 10 minutes before serving.

* Note: Make sure coconut oil is in its liquid state before whisking into the mixture. If it is too cold it will not combine properly.

Love, Grey and Brianna


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