Step 1: Prepare the Filling

In a large bowl, whisk together the pumpkin puree, coconut milk, sweetener (maple syrup or your preferred sugar-free substitute), cornstarch, pumpkin spice, vanilla extract, and salt until smooth. For an extra creamy texture, blend the mixture until silky.

Step 2: Bake the Pie

Pour the filling into a lightly greased 9-inch pie dish. Smooth the top. Bake at 350°F (175°C) for 50-60 minutes, until the edges are set and the center is slightly jiggly.

Step 3: Cool and Serve

Cool at room temperature for 3-4 hours or refrigerate for several hours until fully set. Once cooled, slice and serve with a dollop of sugar-free coconut whipped cream or your favorite sugar-free topping.

Nutritional Information (Per Slice – 8 Servings)

• Calories: 180 kcal (with sugar-free sweetener)
• Fat: 12g
• Carbohydrates: 18g (depending on sweetener used)
• Protein: 2g
• Fiber: 3g
• Sugar: 3g (with sugar-free sweetener)

Baking Tips:

• Sugar-Free Sweeteners: For a sugar-free pie, use a natural sugar alternative like monk fruit sweetener (Lakanto), Swerve, or stevia. These sweeteners won’t alter the texture but will cut down on the sugar and carb content.
• Balancing Sweetness: Since sugar-free sweeteners vary in sweetness, adjust according to your taste. Typically, monk fruit sweeteners or Swerve can be used in a 1:1 ratio with sugar, but check the packaging for exact measurements.
• Storage: The pie is best stored in the refrigerator for up to 5 days, making it a perfect make-ahead dessert.

Conclusion

This Crustless Vegan Pumpkin Pie with a sugar-free option allows you to enjoy all the cozy flavors of fall with fewer carbs and no added sugars. Whether you’re serving guests with dietary restrictions or simply want a lighter, healthier treat, this pie is sure to be a hit at your next gathering.