Crustless Pumpkin Pie ~ (Pumpkin Custard)
This is a great way to make pumpkin pie without having to make a crust.... and it's carb-less. This custard is sweetened with dates and a banana, so there are no refined sugars, either. Served with your favorite whipped cream, and it's like a dreamy cloud on your tongue.
Ingredients
- 16 oz pumpkin puree organic, if possible
- 1 vanilla bean seeds of, or 2 tsp vanilla extract
- 1 banana ripe
- 1 tbsp pumpkin pie spice recipe to follow
- 1/2 cup milk of your choice unsweetened
- 1 cup medjool dates pitted, chopped
- 4 eggs organic, free range, if possible
Instructions
- Preheat the oven to 325 degrees
- Combine the pumpkin, vanilla bean seeds, banana, pumpkin pie spice, and milk in a food processor. Start the machine and add the dates through the feed tube. Continue to run the processor until the ingredients are smooth.
- Lastly, add the eggs and pulse gently to combine. Pour the mixture into a 9x9 inch baking dish and place on top of a rimmed baking sheet. Carefully place the baking sheet and baking dish into your oven and pour 3 cups of water onto the baking sheet. This will keep the custard moist while baking.
- Bake for 50-55 minutes, or until the top is golden brown. Remove and let cool. Serve warm with your favorite whipped cream, or refrigerate for a firmer texture.
- ENJOY!
Notes
This recipe is modified from one I found on-line, by Carrie Forrest
Tried this recipe?Let us know how it was!