It’s pumpkin season, and you know what that means – it’s time to get cozy with a delicious, healthier dessert that’s perfect for the fall season!

Imagine a warm, comforting treat that’s not only gluten-free and dairy-free but also ridiculously easy to make. Say hello to the crustless pumpkin pie that’s about to become your new favorite dessert!

This baby is a game-changer for anyone looking for a lighter alternative to traditional pumpkin pie. And the best part? It’s incredibly simple to make – just mix everything in a bowl and bake!

So, what makes this crustless pumpkin pie so special? For starters, it’s made with classic fall flavors like pumpkin puree, warm spices, and maple syrup. And because it’s crustless, you can enjoy all the flavors of a traditional pumpkin pie without the extra calories and carbs.

But don’t just take our word for it – this recipe has been tested and approved by many happy bakers who can’t get enough of its creamy, dreamy goodness. And the best part? It’s perfect for making ahead, so you can prep it a day or two early and have one less thing to worry about on Thanksgiving.

So, are you ready to give this crustless pumpkin pie a try? Here’s what you need to do:

Preheat your oven to 350°F (180°C). While that’s heating up, mix together your pumpkin puree, sugar-free maple syrup, vanilla, pumpkin pie spice, and lemon zest in a big bowl. Yes, it’s that easy!

Next, crack in some eggs and mix until everything is smooth and creamy. Don’t worry if it’s a bit lumpy – that’s just the pumpkin puree doing its thing.

Now, pour the mixture into small ramekins or mini cast-iron skillets. You can also use a big baking dish if you prefer, but the individual servings are just so cute and perfect for portion control.

Pop those ramekins into the oven and bake for about 35-40 minutes, or until the edges are set and the centers are just slightly jiggly.

Remove the pies from the oven and let them cool completely on a wire rack. Don’t worry if they’re a bit puffed up – they’ll sink back down as they cool.

Once the pies are cool, refrigerate them for at least 2 hours or overnight. This will help them set and make them easier to serve.

Just before serving, top each pie with a dollop of whipped cream and a sprinkle of pumpkin pie spice. You can also add some chopped nuts or shaved chocolate if you’re feeling fancy.

And that’s it! Your crustless pumpkin pies are ready to devour. So go ahead, grab a spoon, and dig in – your taste buds will thank you.