The Best Crustless Pumpkin Pie

Nutrition Information:
Serving: 1sliceCalories: 169kcal (8%)Carbohydrates: 24g (8%)Protein: 5g (10%)Fat: 5g (8%)Saturated Fat: 2g (13%)Cholesterol: 79mg (26%)Sodium: 144mg (6%)Potassium: 313mg (9%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 8475IU (170%)Vitamin C: 3.1mg (4%)Calcium: 171mg (17%)Iron: 1.1mg (6%)

Butter or coconut oil to butter the pie dish/dishes

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp cloves

¼ tsp freshly grated nutmeg

¼ tsp salt kosher salt or sea salt (use slightly less sea salt, if desired)

1 ½ tbsp cornstarch 1½ tbsp (increase to 4½ tbsp / 45 g for the vegan version)

2 tsp vanilla extract 2 tsp

½ cup maple syrup ½ cup (you can also use ¾ cup / 150 g brown sugar or sugar substitute)

2 eggs

1 egg yolk

15 oz canned pumpkin puree 1 can (15 oz) or 398 mL

1 ½ cups evaporated milk 1 ½ cups / 1 can (use any plant-based milk as a substitute. I recommend full fat coconut milk or unsweetened coconut cream)

subheading: To serve:

Sweetened whipped cream optional

Maple syrup optional

Greek yogurt optional

Whipped coconut cream optional (dairy free / vegan option)

Granola optional (for texture contrast)

Metric - US Customary

Directions at theflavorbender.com

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