Crustless Pumpkin Pie

With fall approaching, we all need a go-to healthy fall dessert for when the cravings hit 😬 This crustless pumpkin pie is packed with nutrients and is low in sugar, keeping you feeling your best!!

Ingredients:

1 (15oz) can pure pumpkin puree

3 pasture-raised eggs

¼ cup pure maple syrup

¼ cup milk of choice

2 tbsp sweetener of choice (allulose, monk fruit, stevia, or coconut/date/maple sugar)

1 tbsp pumpkin pie spice

1 tsp vanilla extract

½ tsp unrefined salt

CocoWhip (dairy-free whipped cream), for serving

Instructions:

1. Preheat your oven to 350F

2. In a large mixing bowl, whisk all ingredients until well combined and smooth. Then, pour the mixture into a baking dish

3. Bake for 55-60 minutes, or until the filling is no longer jiggly

4. Remove the pie from the oven and allow it to cool. Once cooled, transfer to the fridge. Serve with whipped cream and enjoy! Keep any leftovers in the fridge for up to 4 days!

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