Heavenly Flourless Pumpkin Pie Delight (Gluten-Free)
Indulge in this heavenly flourless pumpkin pie that combines the rich, comforting flavors of pumpkin, warm spices, and a hint of sweetness. This pie is not only gluten-free but also lighter and healthier than traditional pumpkin pie, making it perfect for any occasion. With its smooth, creamy texture and delicious taste, it's sure to satisfy your dessert cravings without the guilt. Serve it warm with a dollop of whipped cream or on its own for a delightful treat any time of the year.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Eggs
2 (separated yolks and whites)
Pumpkin puree
3 cups (canned or homemade)
Unsalted butter
4 tablespoons (melted)
Salt
1/2 teaspoon (for seasoning)
Cinnamon
1 teaspoon (ground)
Nutmeg or pumpkin pie spice
1/4 teaspoon (ground)
Vanilla extract
1 teaspoon (pure or imitation)
Ground ginger
1 teaspoon (ground)
Brown sugar
1/2 cup (packed)
Plain yogurt
1/2 cup (Greek or regular)
Instructions
1
Begin by preheating your oven to 350°F (175°C).
2
Carefully separate the egg whites from the yolks, placing them in two separate bowls.
3
In the bowl with the egg yolks, add 1/2 teaspoon of salt and whisk until combined.
4
Incorporate the pumpkin puree, vanilla extract, brown sugar, melted unsalted butter, plain yogurt, and spices (cinnamon, nutmeg or pumpkin pie spice, and ground ginger) into the egg yolk mixture. Stir until well blended and smooth.
5
In a separate bowl, beat the egg whites using an electric mixer until they form stiff peaks, but do not overbeat — they should not look peaked.
6
Gently fold the beaten egg whites into the pumpkin mixture until everything is combined and the batter is smooth. Be careful not to deflate the egg whites too much.
7
Grease a 9-inch pie dish or a cake pan with a little unsalted butter or oil. Pour the pumpkin batter into the prepared pan, spreading it evenly.
8
Transfer the pie to the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the pie from the oven and let it cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Heavenly Flourless Pumpkin Pie truly gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour or grain-based ingredients.
How does the pie maintain its structure without flour?
The structure is provided by the eggs. By beating the egg whites to stiff peaks and folding them into the pumpkin mixture, the pie achieves a light, soufflé-like consistency.
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can use 3 cups of homemade pumpkin puree; just ensure it is well-strained so the batter isn't too watery.
What type of yogurt works best in this recipe?
You can use either Greek yogurt for a thicker, tangier result or regular plain yogurt for a lighter texture.
Can I substitute the brown sugar with a different sweetener?
Yes, you can use coconut sugar or a sugar substitute like erythritol, though the flavor profile may change slightly.
Why do I need to separate the egg yolks and whites?
Separating them allows you to whip the whites into stiff peaks, which incorporates air and provides the necessary lift for a flourless dessert.
What is the best way to fold in the egg whites?
Use a spatula to gently cut through the center of the mixture and turn it over. Do this slowly to avoid deflating the air bubbles in the whites.
Can I make this pie dairy-free?
Yes, you can substitute the unsalted butter with melted coconut oil and use a dairy-free almond or coconut yogurt.
How do I know when the pie is finished baking?
The pie is done when a toothpick inserted into the center comes out clean, typically after about 30 minutes at 350°F.
Should the pie be served warm or cold?
This pie is versatile and can be enjoyed warm, at room temperature, or chilled from the refrigerator.
What size pan should I use?
A standard 9-inch pie dish or a 9-inch cake pan works perfectly for this recipe.
Does this pie have a crust?
No, this is a crustless pumpkin pie, which helps keep it flourless and lower in calories.
How should I store leftovers?
Leftovers should be covered and stored in the refrigerator for up to 4 days.
Is it normal for the pie to sink after cooling?
Yes, because it relies on aerated egg whites rather than flour, it is common for the pie to deflate slightly as it cools.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute the cinnamon, nutmeg, and ginger with about 2 to 2.5 teaspoons of a pre-mixed pumpkin pie spice.
Is this recipe suitable for Thanksgiving?
Definitely! It provides a lighter, gluten-free alternative to traditional pumpkin pie that still carries all the classic holiday flavors.
What are some recommended toppings?
A dollop of whipped cream, a sprinkle of extra cinnamon, or a drizzle of caramel sauce all pair beautifully with this pie.
Can I add nuts to this recipe?
Yes, you can sprinkle chopped pecans or walnuts on top of the batter before baking for added crunch.
What if my egg whites won't form stiff peaks?
Ensure your bowl and beaters are completely clean and free of oil or egg yolk, as even a tiny amount of fat can prevent whites from stiffening.
Can I freeze this pumpkin pie?
While it can be frozen, the texture may become slightly grainy upon thawing due to the yogurt and egg structure.
How many calories are in a serving?
While specific calories depend on brands used, this flourless version is significantly lighter than traditional pies that use heavy cream and flour crusts.
Can I use low-fat yogurt?
Yes, low-fat or non-fat yogurt can be used, though full-fat yogurt provides a richer, creamier mouthfeel.
Why is ginger included in the recipe?
Ground ginger adds a subtle warmth and spice that complements the pumpkin and helps balance the sweetness of the brown sugar.
Can I make this in individual ramekins?
Yes, you can bake the batter in greased ramekins for individual servings; just reduce the baking time to approximately 15-20 minutes.
Do I need an electric mixer?
An electric mixer is highly recommended for beating the egg whites to the proper consistency, as doing it by hand is very difficult.
Is the salt necessary?
Yes, the 1/2 teaspoon of salt is essential for balancing the sweetness and enhancing the flavors of the spices.
What if I only have salted butter?
If using salted butter, reduce the added salt in the recipe to a pinch to avoid the pie becoming too salty.
How many servings does this pie provide?
A standard 9-inch pie usually yields 8 generous slices.
Can I use honey instead of brown sugar?
You can use honey, but since it is a liquid, the pie may take slightly longer to set and will have a different flavor profile.
Does the type of vanilla extract matter?
You can use either pure vanilla extract or imitation vanilla; pure extract generally provides a deeper, more complex flavor.