A creamy, delicious crustless pumpkin pie that has tons of flavor but far fewer carbs and calories than traditional pumpkin pie.
Prep Time: 30 Mins Cook Time: 25 Mins Yield: 8 Servings
Ingredients
1 teaspoon coconut oil for pan
3 large eggs
1 (15 oz can) pure pumpkin puree, unsweetened
1 1/4 teaspoon Stevia liquid concentrate
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons coconut flour
1 cup canned coconut milk, full-fat, unsweetened
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, cinnamon and vanilla and whisk until well-incorporated. Sift the coconut flour into the mixture, whisking it in, then stir in the coconut milk.
Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake until the center appears set and a toothpick inserted in it comes out just a little moist and free of batter, about 75 minutes. Check the pie after 45 minutes and loosely tent the edges with strips of foil if they seem to be getting too dark.
Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate 2 hours before slicing and serving. When ready to slice the pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp cake knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up.
Natural Whipped Cream Ingredients
1 can “heavy cream” such as coconut cream (you may use the thick cream that forms at the top of most full-fat cans of coconut milk when it’s chilled. Use the cream from the tops of 2 cans if choosing this route.)
Powdered stevia
Optional: add a few drops of vanilla extract or almond or peppermint extract for a flavored whipped cream.
Instructions
If you don’t have a whipped cream machine, whip up your cream and sweetener with beaters instead, until stiff peaks form.
Pour in the cream– if using coconut cream, it’s best to not chill first.
Note: In seconds, the 1/2 pint you put in will yield 5 times that amount! (So 2.5 pints total for this recipe.)
