Secret Recipe Club.

Happy Monday y’all!
It’s Thanksgiving week and I couldn’t be more thrilled, so thrilled that at this very moment I am taking an anatomy test so I can get my Thanksgiving week started. Why do we even have school at all during Thanksgiving week? Psh…they should enforce this no school rule during holiday season. It would give us more time to bake and cook, and of course eat pie!

I am also super excited that Group C for Secret Recipe Club fell during Thanksgiving week because, obviously, this gave me 1 billion more reasons to make a Thanksgiving themed dish. Lucky for me, my secret blogger for this month was Debbie from Debbie Does Dinner…Healthy and Low Calorie. I know, right? Debbie sounds like my kind of blogger! Debbie, a mother of three, develops recipes that are healthier, and most importantly, don’t sacrifice taste. I definitely feel like Debbie is on top her recipe game, I mean, seriously…these Maple Pecan Candied Sweet Potatoes…oh mah gawd…and a freaking Peanut Butter Dip…she speaks my language. I mean, how was I supposed to choose a recipe from her bomb.com extensive recipe index?

Lucky for me, I found the recipe that spoke to my little Thanksgiving sweet spot...Crustless Pumpkin Pie. Now, when it comes to pie, I am a crust girl…all the way. Like, I love all the crust(esses) all of them…I will literally take a key lime pie with a thick graham cracker crust and deconstruct that pie like no body’s business. I go weak in the knees for a crispy crust. However, this crustless pumpkin pie business was speaking to me. Plus, if I want crust, I will just bake myself a crust and eat it. Duh. Let me  tell you, people. You won’t miss the crust on this pie.

It’s all about the pumpkin people.

Then we add lots of other good stuff…almond milk, eggs,

and o.m.g. pumpkin pie spice because what is a pumpkin pie without pumpkin pie spice?

Nothing I tell you…absolutely nothing. 

This pie is all flavor, and sweetened with Truvia…although you could also use your fave sugar substitute…like stevia or something.

Ummm I could have just demolished the filling before baking.

Holy crustless pumpkin pie, Batman!

I’m not even joking.

Best crustless pumpkin pie I have ever had.

 Seriously, it is one of the most flavorful pumpkin pies I have ever tasted and it’s healthy! Like 500 calories in the entire pie healthy. That’s what’s up!

Big thanks to Debbie for the recipe.

Now, do me a favor and make this for Thanksgiving…mmmmm kay?

Oh, and just a tip: this pie is totally acceptable for breakfast. I ate the entire pie over 3 breakfast(es). 🙂
Crustless Pumpkin Pie (GF) (recipe via Debbie Does Dinner Healthy and Low Calorie):
Ingredients:
1 15 oz. can pure pumpkin (I used organic)
3/4 c. Splenda (I used Truvia)
1/2 c. egg beaters egg substitute
1 1/2 c. 1% milk ( I used unsweetened, vanilla almond milk)
1/2 t. salt
1 T. flour (I used coconut flour)
1 T. pumpkin pie spice
Instructions:
1. Preheat the oven to 400 degrees F. Grease a 9 in. pie plate with cooking spray.
2. In a large mixing bowl, combine all of the ingredients until smooth and evenly distributed.
3. Pour the batter into the prepared pie plate.
4. Bake for 15 minutes, then lower the heat of the oven to 350 degrees F. Bake for an additional 55 minutes. 
5. Allow the pie to cool completely before cutting. 
Makes 6 slices.
MANGIA!!!

Comments

  1. I love anything pumpkin. I’m so thrilled it’s Thanksgiving week too!! Mmm….pumpkin pie 🙂

    Denise @ Creative Kitchen
    (fellow group c member)

  2. I am so glad you liked this! It looks great! Thank you for all the kind words, you rock!

  3. I love the idea of almond milk in the pie. I bet this has so much flavor!

  4. I love this recipe! I will have to try this. I love that it is crustless!

  5. Dang!!! Food all in front of my face! I’m hungry!!!

  6. The custard is the best part! Great pick and so timely!

  7. Oh, what a perfect textured pumpkin pie!!! And I am one who does not care about the pie crust…so this is calling my name! Have a wonderful Thanksgiving, Chelsy!!!

  8. this look perfect and delicious!!

  9. Never thought to minus the crust but it makes sense. Looks super tasty!!

  10. this looks really interesting 🙂

  11. pie for breakfast is an excellent idea. i say, more pie! more pie! 😉

    happy src reveal to you my friend from a fellow group c member. xo, kristy

  12. Pumpkin pie is still one of my favorite desserts. I love the simplicity and the store-bought versions just won’t cut it for me on Thanksgiving! Great pick for the season 🙂

  13. Sophia says:

    As a clean eater, I haven’t had pumpkin pie in years!! I made this using almond milk and stevia instead and added a bit of ginger powder to spice it up! I ended up eating the whole thing! It was amazing. Definitely my new favorite recipe.

  14. Jessica C says:

    Thanks for the recipe! I did a few subs based on what I had on hand and reviews, and loved how it turned out: Replaced stevia with 3/4c Truvia Brown Sugar blend, replaced flour with 1/4c heart healthy bisquick, used 1 whole egg PLUS 1 egg white in lieu of egg beaters, and subbed the milk with 5oz can of condensed milk PLUS 4oz of vanilla almond/coconut milk. Wanted it to be a little richer and more custard-y without adding too much fat back in. It turned out great! Guilt free fall dessert.

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