Crustless Chocolate Pumpkin Pie

We don’t celebrate Thanksgiving on Thanksgiving because Jeff works so we never go shopping for Thanksgiving stuff until Friday, which surprisingly is a great day to shop for food. Anyways I really wanted Pumpkin Pie because Lions VS Packers Football demands Pumpkin Pie and beer from a can (which we had).

I found some pie crust in our freezer which I am pretty sure have been there since last Thanksgiving but I had hoped they were still good, well they were not. I then got it in my head no crust and then I realized I had no regular almond milk, only chocolate. I also didn’t have all the necessary spices to make pumpkin pie but I did have just enough pumpkin pie spice so I made it work. I was still determined to make a damn pie, a crustless chocolate pumpkin pie. After some research I found a recipe that I could modify.

The original recipe can be found here.

Crustless Chocolate Pumpkin Pie

2 eggs room temp
2 cups of fresh pumpkin puree (1 can of pumpkin)
1/2 tsp salt
3/4 cup granulated sugar
3 tsp Pumpkin Pie Spice
1 cup of Dark Chocolate Almond Milk
1/4 cup of Rice Flour

Grease pie plate (I used coconut oil) Pre-heat oven to 425. Beat eggs in bowl and add other ingredients, starting with pumpkin and working you way down the list. Mix until everything is well blended, I used a fork. Pour into pie pan. Place in oven, bake for 10 – 15 minutes. Turn oven down to 350 bake for 40-45 minutes until toothpick comes out clean.

Allow to cool, I allowed it to cool in the oven for 10-15 minutes and then cool completely on the counter (this will help prevent cracking). Cut and serve with whipped cream (which we didn’t have).

Verdict: They LOVED it! They said, “Mom it is pumpkin pie without the crust!”