This crustless aip pumpkin pie is what fall dreams are made of. And, it’s coconut free!!!!
So easy, and y’all, I’m being serious. I LOVE pumpkin. And this is one of the best pumpkin desserts ever.
I’ll admit it’s a little heavy on the sweet side. But what can I say? It’s pumpkin perfection!
1 can pumpkin
1/2 cup cool water
1 tbsp gelatin
1 tsp cinnamon
1/2 tsp ginger
Pinch of all spice
1/4 cup maple syrup
Purée everything but the water and gelatin. Set aside.
Take gelatin and add a couple spoonfuls of the water (enough to dissolve it). Take the remaining water and heat to boiling. Slowly add the remaining hot water to the dissolved gelatin while whisking quickly. Gelatin will be thin and foamy.
Add gelatin mixture into the pumpkin mixture and puree it again to incorporate well.
Pour in a 4 cup glass baking dish and bake at 350 for 45+ minutes (until top is brown and slightly firm to the touch). Remove from the over and let cool to room temp. Place in refrigerator over night.
Pie will be ready in the morning!! Happy fall!