Crustless low-carb pumpkin pie
OMG. Let’s skip right over the crust, and get to the good stuff. Sweet pumpkin, succulent coconut, and a kiss of lemon, all enveloped in a creamy filling. This is low-carb wonderfulness at its finest!
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp butter, for greasing the baking dish
- 4 tbsp 4 tbsp (20 g) unsweetened shredded coconut
- 1 lb 450 g pumpkinpumpkins
- 2⁄3 cup 150 ml heavy whipping cream
- 1 oz. 30 g butter
- ¼ tsp ¼ tsp salt
- 2 tsp 2 tsp pumpkin pie spice
- 2 tbsp 2 tbsp (15 g) coconut flour (optional)
- ¼ ¼ lemon, only the zestlemons, only the zest
- 1 tsp 1 tsp (5 g) baking powder
- 3 3 eggeggs
- 1½ cups 350 ml heavy whipping cream, for serving
www.dietdoctor.com
Making low carb simple
Instructions
- Dice the pumpkin into cubes and place in a pan. Add whipping cream, butter and salt and 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 remaining ingredients, except for the eggs, and blend to a smooth purée using a hand mixer, immersion blender or food processor.
- Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the puréed pumpkin and mix well.
- Preheat the oven to 400°F (200°C). Grease a 9" baking dish with butter and apply the coconut flakes evenly.
- Pour the batter into the baking dish and bake for about 20 minutes or until set in the middle.
- Serve with a dollop of whipped heavy cream.
Tip!
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
I have been making a version of crustless pumpkin pie for many years.
I buy a small can of pure pumpkin puree and add 3 eggs, ¼ tsp salt, 1 tsp of ginger and cinnamon, pinch of nutmeg, and 1 cup of cream (18% or whipping cream). Good with 4 oz of cream cheese added as well.
Blend all ingredients together, and bake for about 1 hour at 325 deg F in a greased pie pan.
There is 1/6 oz. of butter on your US versiaon, but your Metric version says 30 g of butter. If convert 30g of butter to the US versiuon it will be 1 oz.
So could you please tell how much butter the recipe is required?
The coconut flour is optional if you don't want to use it.
My pie came out sludgy despite cooking for 40 minutes, not suggested 20.
Please could you clear these things up please?
The comments about rosehip are very old. This recipe was most likely updated to use more commonly available ingredients.