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. I actually much prefer pumpkin cheesecake to pumpkin pie, and try to avoid traditional pumpkin pies.
This crustless pumpkin pie is different. It’s a classic pumpkin pie, but 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 honey* (112 grams)
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons coconut flour (14 g)
- 1 cup canned coconut milk, full-fat, unsweetened
- 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 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.
*For a low-carb option, try using the xylitol based Nature's Hollow sugar-free honey substitute. I haven't tried it myself, but I believe it should work. Nutrition info for this low carb version: Calories 135; fat 8g; saturated fat 6g; carbs 8g; sugars 4g; sodium 40mg; fiber 3g; protein 4g.