CRUSTLESS PUMPKIN PIE
This crustless pumpkin pie is a creamy, delicious alternative to the classic recipe.
Mixing it takes ten minutes, and then the oven does the rest.
Only 120 calories and 5 grams of net carbs per slice!
WHAT YOU NEED:
1 teaspoon coconut oil for the pan
3 large eggs
15 ounces pure pumpkin puree unsweetened
1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
1 cup canned coconut milk full-fat, unsweetened
2 tablespoons coconut flour (14 grams)
LET'S MAKE IT!
Preheat your oven to 350°F.
Grease a 9-inch pie plate with coconut oil.
In a large bowl, using a hand whisk, lightly whisk the eggs.
Add the pumpkin, stevia, pumpkin pie spice, and vanilla.
Whisk until well incorporated.
Shake the coconut milk can well.
Open the can and stir it thoroughly.
Measure 1 cup (ensure it's smooth and free of lumps)
and add it to the pumpkin mixture, whisking to combine.
Whisk in the coconut flour.
Using a rubber spatula, transfer the mixture to the prepared pie plate.
Bake the pie until the center appears set (with just the slightest jiggle),
and a toothpick comes out just a
little moist but free of batter. (About 40-45 minutes)
REST IS GOOD FOR THIS PIE, TOO!
Cool the pie for 2 hours on a cooling rack,
then cover the pan with plastic wrap and refrigerate the pie
for at least 2 more hours before slicing and serving.
When ready to slice the pie, gently run a knife along
the edges to help release it from the pan.
Use a sharp knife to slice the pie, and firmly slide a cake server
underneath each slice before you lift it up.
The pie is fragile, so take care when you slice it, especially
when you lift the slices up from the pan.
VARIATIONS
As mentioned above, you can use a
granulated sweetener to equal
½ - ¾ cup of sugar instead of stevia.
Substitute ground cinnamon for pumpkin pie spice
for a milder flavor profile.
You can use unsalted butter or ghee instead
of coconut oil for the pan.
SERVING SUGGESTIONS
This pie is excellent all by itself!
It's even better topped with a generous dollop
of sugar-free whipped cream.
You could also sprinkle the whipped cream with a bit of cinnamon.
If you like the flavor combination of pumpkin and chocolate,
you can top it with chocolate whipped cream.
STORING LEFTOVERS
You can keep the leftovers in the fridge,
in an airtight container, for up to 4 days.
Place them on paper towels to absorb extra moisture,
and replace the paper towels daily.
You can also freeze this pie.
Let it cool completely, then wrap it in plastic wrap, followed by foil.
I found this great recipe HERE!
