I know spring is coming, and pumpkin is technically a fall flavor…but I found myself craving a thick custard with cinnamon. And so, it was attempted.
I basically made a sugar free, GF/CF version of a crustless pumpkin pie. I used Truvia because I find it easier than stevia as far as baking volume, but if you try stevia, let me know how it turns out.
- 18 packets of Truvia (equivalent to 3/4 c. sugar)
- 1 1/2 t. pumpkin pie spice
- 1/4 t. cinnamon
- 1/2 t. sea salt
- 2 eggs
- 1 15-oz. can pumpkin puree
- 1/4 c. plus 2-4 T. unsweetened, vanilla almond milk
- vanilla Almond Dream ice cream (optional)
- pecans (optional)
- In a small bowl, combine Truvia and spices.
- In a medium bowl, whisk together eggs. Add in pumpkin puree and mix until combined.
- Add spice and sugar mixture to the egg mixture, whisking until thick and creamy.
- Add 1/4 c. of almond milk. Slowly add in additional almond milk until batter is smooth, but still thick. It should have the consistency of thick pancake batter.
- Pour into a prepared pie dish. Bake at 400 degrees F for 15 minutes.
- After 15 minutes, reduce temperature to 350 degrees and continue to bake for 40-50 minutes, or until custard springs back when touched.
- Allow to cool before slicing. Refrigerate any extras.
- Serve with pecans and Almond Dream ice cream (1/4 c. contains only 7 g. of sugars).