Crustless Pumpkin Pie

As Thanksgiving quickly approaches i find myself day dreaming about Pumpkin Pie, my absolute favorite fall time dessert, although honestly I would eat pumpkin pie in just about any season. There is just something about the dense orange pie filling combined with a flavorful mix of comforting spices which I find absolutely addicting. For more Recipes Check out Kait’s Inside Dish

The other night I found myself craving pumpkin pie however, at 8:00 p.m. I was in no mood to start making a pie crust from scratch. With my cravings intensifying I wondered if I could simply bake a pumpkin pie filling (obviously the best part of the pie). Desperate for a pumpkin fix I decided to get creative and simply experiment. My experiment resulted in a soft flavorful spiced pumpkin filling with a delicious oat crumble, which completely  satisfied my pumpkin pie craving. Plus this recipes makes for a great healthy alternative to traditional pumpkin pie which can end up being quite high in fat with the pie crust. I definitely recommend this recipe to all my fellow pumpkin lovers especially for the upcoming holidays!

1 15 oz can of all natural pumpkin puree
1/2 cup of light soy milk
1/4 cup of corn starch
3/4 of light brown sugar
1 1/2 tbsp of cinnamon
1 tsp of ground ginger
1 tsp of nutmeg
2 tbsp of maple syrup
1 tsp of vanilla extract

Ingredients for Topping
1 cup of old fashioned oats
1/4 cup of flour
1/2 cup of brown sugar
1 tsp of cinnamon
1/2 tsp of nutmeg
1 tbsp of Melted Almond Butter


Preheat oven to 350
In a mixing bowl combine together all ingredients, continue to mix until you have a smooth consistency, sample batter use additional seasonings as needed
In a microwave safe bowl melt 1 tbsp of almond butter for 15 seconds (this will make it easier to work with)
In a separate bowl mix together oats, flour, melted almond butter, and brown sugar, add in 1 tsp of cinnamon and 1/2 tsp of nutmeg, mix together until you have a coarse mixture.
Pour batter into a greased 9 x 13 inch baking pan, crumble topping over and let baked for 45 minutes or until pumpkin filling is thoroughly cooked
 let cool and refrigerate serve pumpkin pie cold or at room temperature!
For more Recipes Check out Kait’s Inside Dish
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