A creamy, delicious crustless pumpkin pie that has tons of flavor but far fewer calories than traditional pumpkin pie. Unlike my previous recipe for crustless pumpkin pie, it’s more of a classic pumpkin pie (not a pumpkin pie/pumpkin cheesecake hybrid). This crustless pumpkin pie is also gluten-free and refined-sugar free.
- 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, honey, 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 filling 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.