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 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
Instructions
- 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.
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.
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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?