- 2 tablespoons 2 tablespoons butter, for greasing the baking dish
- 4 tablespoons 4 tablespoons unsweetened shredded coconut
- 1 lb 450 g pumpkinpumpkins
- 2⁄3 cup 160 ml heavy whipping cream
- 1⁄6 oz. 30 g butter
- ¼ teaspoon ¼ teaspoon salt
- 2 teaspoons 2 teaspoons pumpkin pie spice
- 2 tablespoons 2 tablespoons rosehip flour (optional)
- ¼ ¼ lemon, only the zest
- 1 teaspoon 1 teaspoon baking powder
- 3 3 eggeggs
- 1½ cups 360 ml heavy whipping cream, for serving
- Dice the pumpkin into cubes and place in a pan. Add the whipping cream, butter and salt to the pan. Bring to a boil over medium heat.
- Lower the heat, let simmer until the pumpkin is soft. It will take at least 15–20 minutes. Stir occasionally.
- When the pumpkin is soft, add the rest of the ingredients, except for the eggs, and blend to a smooth purée using a hand mixer, blender or food processor.
- Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the pumpkin purée and mix well.
- Preheat the oven to 400°F (200°C). Grease a baking dish with butter and apply the coconut flakes evenly.
- Pour the batter into the baking dish and bake for 20 minutes.
- Serve with a dollop of whipped heavy cream.
The pie will taste its best if you use fresh pumpkin instead of readymade pumpkin purée which contains less carbohydrates, but won’t give the pie its natural sweetness. You want all the pumpkin goodness in this fantastic pie – skip the can! (If possible.)
If you prefer a dairy-free pie, just substitute butter and cream for coconut oil and coconut cream.