This individual crustless chocolate chip pumpkin pie recipe is simple enough to make any night of the week, so don’t wait to get your pumpkin fix! These gluten free, grain free, paleo desserts are so easy to make, and portion controlled to help keep you on track!
Dave and I have been working so hard getting our new gym open. We are the construction company, and the demo and upfitting of the new space has been quite exhausting. So far we have removed 27 mirrors from the walls, patched all the holes from those mirrors, and have primed the about half the walls for paint. Did I mention that this space is about 7600 sq ft? Yeah, we have been busy the past 4 days!
Every night as we leave the gym, I look at Dave and say “I want something sweet”. And now that it’s September, those cravings are all things pumpkin! Yup, I have about 10 cans of organic pumpkin in the pantry and I will likely have to do a big order from Vitacaost again before October. I can’t help it! With recipes like these individual crustless chocolate chip pumpkin pies, it’s way to easy to eat all the pumpkin all the time.
I have been making that recipe for 4+ years and wanted to take it to the next level. I blame my constant craving for chocolate chips cookies for this recent version. Speaking of cookies, be sure to check out this pumpkin chocolate chip cookies recipe, oh my god!
This recipe for crustless chocolate chip pumpkin pie is even easier to follow and the added chocolate chips, you can’t go wrong there! I am not crazy about the crust in pumpkin pie, it’s so hard to get it right and who has time to fuss over crust in the middle of the week! Not me! So these crustless versions are perfect for my mid-week cravings!
Tips for making individual crustless pumpkin pie
What I’ve learned over the years is that this recipe comes out much better if you can refrigerate your can of pumpkin before making the recipe. For whatever reason this helps the texture of the pumpkin pies, so try it out! Also, if you notice that there is any water on the top of your can from the pumpkin puree, drain that off before you use the pumpkin in this recipe.
I wanted to up the protein content of this recipe so I used collagen peptides for added protein. Have you tried collagen peptides before? I love adding them to my coffee in the morning and I’ve began adding them to baked goods to increase the protein without adding any additional flavors or textures. The collagen peptides are tasteless and dissolve completely, and will be undetectable in the final product.
If you haven’t tried collagen peptides before, I recommend that you find a brand from pasture raised grass fed cows. Vital proteins (affiliate link) is a great brand! Collagen peptides are a great source of protein, and are also great for the skin, hair and nails.
These individual crustless chocolate chip pumpkin pies are perfect for a week night indulgence or and afternoon snack. They aren’t very calorie dense but have all the flavors I crave in the cool fall months. If you love the pumpkin part of pumpkin pie, you are going to go crazy for these little individual chocolate chip pumpkin pies! Modify the add in and toppings as you see fit. I keep them allergy friendly for Dave but pecans or walnuts would also be amazing on these!
See how quick and easy this recipe comes together in the video below!
Individual Crustless Chocolate Chip Pumpkin Pie
Guided Recipe Video
Ingredients
- 1 cup pumpkin puree
- 4 egg whites
- 1 tsp. pumpkin spice
- 2 packet stevia
- 1 tbs coconut flour
- 2 tbs. collagen peptides - optional
- 1 tsp. vanilla extract
- 2 tbs. dairy free dark chocolate chips
- 2 tbs. pumpkin seeds - optional
- 2 tbs coconut flakes - optional
- 2 tsp. maple syrup
Instructions
- Preheat the oven to 375F
- In a medium bowl, whisk the egg whites until combined, about 1 minute
- Add the pumpkin puree and combine.
- Add the coconut flour, stevia, collagen peptides and vanilla and stir well until combined
- Stir in chocolate chips.
- Spray 4 ramekins with non-stick spray (coconut oil) and add 1/2 tsp. maple syrup to the bottom of each ramekin
- Divide the pumpkin mixture into the 4 ramekins. Top with pumpkin seeds and coconut flakes
- Bake at 375 for 30 minutes.
- Allow to cool before enjoying
j
Tuesday 12th of December 2017
While this looks amazing and has great ingredients, it's not Whole30 in that it's a dessert and has stevia, both of which are not allowed while on the elimination diet. I'm a stickler for this because it can be very confusing for newbies! :)
Samantha
Thursday 14th of December 2017
Hey J! Omit the stevia and you should be good! As a side note, if overly manufactured Larabars can some how be whole30 compliant I'm pretty sure you'll be safe with this! ;) Thanks for leaving a comment!
Beverley @ Born to Sweat
Monday 12th of September 2016
oooo i am so excited about this recipe!! i've never seen a pumpkin 'mug' cake version before and i am loving it! my boyfriend and i just bought a place and have a ton of renovations to do too (except try an 800sq ft condo instead of 7600...) and i think this will be the perfect pick me up. pinning!
Jamie @ Dishing Out Health
Thursday 8th of September 2016
Heck to the YES, girl. Really wishing I had one of these for breakfast right now. I have yet to try collagen peptides but am very intrigued. Thanks for the awesome Fall recipe! Xo
Jess @hellotofit
Wednesday 7th of September 2016
Wow I didn't realize y'all had that much space. That's AWESOME!! Also, these look amazing :)
Kristy from Southern In Law
Wednesday 7th of September 2016
Yuuuuuuum! This looks so so good! Chocolate and pumpkin are such a great combination!
I really need to get some collagen peptides to play around with them!