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!
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!
10 servingservings


  • 2 tablespoons 2 tablespoons butter, for greasing the baking dish
  • 4 tablespoons 4 tablespoons unsweetened shredded coconut
  • 1 lb 450 g pumpkinpumpkins
  • 23 cup 160 ml heavy whipping cream
  • 1 oz. 30 g butter
  • ¼ teaspoon ¼ teaspoon salt
  • 2 teaspoons 2 teaspoons pumpkin pie spice
  • 2 tablespoons 2 tablespoons rosehip flour or coconut 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


Instructions are for 10 servings. Please modify as needed.

  1. Dice the pumpkin into cubes and place in a pan. Add whipping cream, butter and salt and bring to a boil over medium heat.
  2. Lower the heat, let simmer until the pumpkin is soft. It will take at least 15–20 minutes. Stir occasionally.
  3. 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.
  4. Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the puréed pumpkin and mix well.
  5. Preheat the oven to 400°F (200°C). Grease a 9" baking dish with butter and apply the coconut flakes evenly.
  6. Pour the batter into the baking dish and bake for about 20 minutes or until set in the middle.
  7. 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.


  1. gbl
    This is an amazing recipe! I've never seen the use of ROSEHIP in any but indigenous foods/medicinal use. Thank you for this glimpse into Swedish food culture. Unfortunately I didn't collect and dry Rosehips this year, nor the blossoms, but I know where to buy some. It isn't available commercially but some First Nations women do have it. I also missed collecting Chokecherry, but did get High Bush Cranberry, which is something similar to your Lingonberry. They reside in my freezer until Xmas.
  2. GigglinJiuJitsuka
    I added 1 tablespoon of psylluim husk just to give this some extra fiber. Loved the recipe super fun and festive! I think next time I'll l do a thin layer of pecan flour at the bottom instead of the coconut flakes. Also i used coconut flour to replace the rose hip flour.
  3. Craig
    Sounds great. But my first thought is, where in the world do you find a fresh pumpkin at the end of November, without buying from a can? I know I have not seen any since Halloween. USA here.
  4. Lisa
    Did you all bake it for only 20 minutes? It doesn't look quite done yet.
  5. Zandie
    I've made it two times, it's a really delicious cake. But 20 minutes baking time is not enough. It takes around 30-35 minutes for it to be done.
  6. Noelene
    Can these be made as muffins and frozen to use later ?
  7. John
    This recipe looks good.
    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.
    I can't use syllium powder is there a subunits for it.
  9. Aiva
    Appearantly you make a mistake.
    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?
  10. Laurie
    I added a little Splenda to the batter to give it some sweetness so that it didn't taste to much like squash. I would probably add a little more of the pumpkin pie spice and also some fresh grated ginger the next time to give it more of a bit. Otherwise, this was very good and will definitely make it again!
  11. Carol
    I would like to make this recipe as written, but I cannot find the rose hip flour locally. Can I substitute arrow root powder?

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