A creamy, delicious crustless pumpkin pie that has tons of flavor but far fewer carbs and calories than traditional pumpkin pie.
I am amazed to say that I love this crustless pumpkin pie.
You see, I’m not a huge fan of pumpkin pie. I find the texture of many pumpkin pies wet and jiggly, the flavor overwhelmingly spicy.
I prefer a light, creamy texture and a milder flavor. So back in my high-carb days, this crustless pumpkin pie recipe was perfct. Inspired by a Paula Deen recipe, it’s more of a cheesecake-pumpkin-pie hybrid, which works perfectly for those who do not really like classic pumpkin pies.
This crustless pumpkin pie is different. It’s more of a classic pumpkin pie, although it’s milder and creamier. It’s definitely not jiggly, which to me is a big plus. It’s also gluten free, and can be very low carb if you’re willing to use sugar alcohols (but I use honey).
One of my not-so-guilty pleasures is having a leftover slice of this crustless pumpkin pie for breakfast, the day after Thanksgiving. :)
- 1 teaspoon coconut oil for pan
- 3 large eggs
- 1 (15 oz) can pure pumpkin puree, unsweetened
- ⅓ cup (112 grams) honey*
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons (14 g) coconut flour
- 1 cup full-fat, unsweetened, canned coconut milk
- 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.