Easy Crustless Pumpkin Pie Squares
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Prep time: 10 minutes
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Bake time: 50–60 minutes
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Servings: 9 squares (cut 3×3 in an 8x8 or 9x9 inch baking pan)
Ingredients:
Base Filling
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1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
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12 oz (1½ cups) organic full-fat coconut milk (reserve remaining ~2 oz from 13.5 oz can for coffee)
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2 large eggs
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½ cup granulated sugar OR ½ cup granulated Allulose (for Keto)
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1 tsp ground cinnamon
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½ tsp ground ginger
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½ tsp ground nutmeg
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¼ tsp ground cloves
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1 tsp vanilla extract
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¼ tsp fine sea salt
Optional "Fancy It Up" Add-ins
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Bottom Crust: ½ cup unsweetened shredded coconut (sprinkled across bottom of greased baking pan)
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Top Topping: ¼ cup shredded coconut + ¼ cup finely chopped pecans (sprinkled during last 5–10 minutes of baking)
Instructions
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Prep & Preheat (Temperature drop strategy ensures proper set)Preheat your oven to 450°F (230°C). Grease an 8x8 or 9x9 inch square baking pan with oil or non-stick spray. (If using the optional bottom crust, evenly sprinkle the shredded coconut over the bottom of the pan now).
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Mix the filling. In a large mixing bowl, combine the pumpkin puree, 12 oz coconut milk, 2 eggs, sweetener (sugar or allulose), cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mix thoroughly with a hand mixer, electric beaters, or whisk until completely smooth.
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Bake at High Temp: Pour the filling into your prepared baking pan. Place in the preheated oven and bake at 450°F for 15 minutes.
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Reduce Temp & Finish Baking: Lower the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes.
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Optional Topping: If adding the coconut/pecan topping, remove the pan 5–10 minutes before total baking time is complete, sprinkle over top, and return to oven to toast.
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Test for Doneness: Insert a toothpick or butter knife into the exact center of the pie. It is done when it comes out clean. Allow to cool before slicing into 9 squares.
Nutritional Information
(Calculated per serving based on 9 squares, base recipe without optional topping)
MetricWith ½ cup SugarWith ½ cup Allulose (Keto Swap)
Calories125 kcal83 kcal
Total Fat7.5 g7.5 g
Saturated Fat5.5 g5.5 g
Sodium80 mg80 mg
Total Carbohydrates14.2 g15.2 g (includes 12g Allulose)
Dietary Fiber2.1 g2.1 g
Sugars10.8 g1.8 g (from pumpkin & coconut milk)
Allulose (Non-glycemic)0 g12.0 g
Net Carbohydrates12.1 g1.1 g (Total Carbs - Fiber - Allulose)
Protein2.1 g2.1 g
Key takeaway: Switching to Allulose drops the net carbs from 12.1g down to just 1.1g per square, making it an ideal keto breakfast or dessert!