Crustless low-carb pumpkin pie

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!

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
10 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter, for greasing the baking dish
  • 4 tbsp 4 tbsp (20 g) unsweetened finely shredded coconut
  • 1 lb 450 g (about 1 cup puree) pumpkin(about 1 cup puree) pumpkins
  • 23 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 (12 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

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Place the pumpkin puree in a saucepan. Add whipping cream, butter and salt and bring to a simmer over low heat.
  2. Lower the heat and let simmer until the mixture is thick and creamy, about 10–15 minutes. Stir occasionally.
  3. Add the remaining ingredients, except for the eggs, and whip to a smooth mixture using a whisk.
  4. Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the pumpkin mixture and mix well.
  5. Preheat the oven to 400°F (200°C). Grease a 9" baking dish with butter and apply the shredded coconut evenly across the bottom of the dish.
  6. Pour the batter into the baking dish and bake for about 25-30 minutes or until set in the middle.
  7. 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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26 comments

  1. 1 comment removed
  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.
    Reply: #12
  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.
    Reply: #21
  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.
  8. Ruthbryant1943@gmail.com
    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?
    Reply: #13
  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?
    Replies: #14, #15
  12. Una
    Glad it never went bright purple! 😆
  13. Una
    Well spotted mistake, thanks. See which version is right bit 1/6 oz of butter is hardly nothing and my instinct woud be 1oz or 30g.

    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?

  14. Una
    Glad it never went bright purple! 😆
  15. Una
    Rosehip? Wherd is rgat in tge ingredients or am I titally stupid? Coconut flour I see?
    Reply: #16
  16. Lila
    @Una I am assuming the recipe was edited or the comments refer to a different recipe. No rosehip flour listed, just coconut flour (unless the page is not displaying correctly or something REALLY weird).
  17. Nicole
    instead of fresh pumpkin (sorry way too much work) can we use canned with no sugar or anything added, just pure pumpkin?
  18. Ruth
    Made this as buns in non stick silicone baking cases. Great to freeze for the occasional treat.
  19. Margaret Szelmeczka
    Is the use of coconut a must! Do you taste the coconut?
    Reply: #20
  20. Kristin Parker Team Diet Doctor

    Is the use of coconut a must! Do you taste the coconut?

    The coconut flour is optional if you don't want to use it.

  21. Carmen Houge
    I haven't bought canned pumpkin in 40 years. Roast butternut squash cut side down on parchment paper and cookie sheet at 350 for at least 35 minutes, depending on size. Test with fork or ice pick. Let cool for 20 minutes or so. Spoon into deep bowl. Use a wand to perfection it. Freeze in cup+ portions. But first, bake that pie or cookies without the sugar. Doesn't last long in the fridge, three days in the coldest part is best. Enjoy. They need to add a pinch of salt and some dribbles of water for consistency. Just depends.
  22. Mel
    Not sure what the consistency was supposed to be like because I've never had pumpkin pie (Australia). The one I made was sludgey inside even though I let it cook for an extra half hour and put lots of fork holes in it. :/ Also step 3 said to add the remaining ingredients however step 5 said to spread the coconut evenly at the bottom of pan... I'd already added it to the rest of the ingredients in step 3...
  23. torenza22
    Is the flour quantity right in this? As it mentions above in comments about rose hip flour but no where in ingredients or method does it mention this.
    My pie came out sludgy despite cooking for 40 minutes, not suggested 20.
    Please could you clear these things up please?
    Reply: #24
  24. Kristin Parker Team Diet Doctor

    Is the flour quantity right in this? As it mentions above in comments about rose hip flour but no where in ingredients or method does it mention this.
    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.

  25. torenza22
    Ah okay. Any reason this came out squidgy and had to cook much longer than stated?
  26. Anastasia
    May be I added too many spices but my colleagues didn't like much. What taste your pie has? In my case it was salty, sweet and spicy at the same time. And it was quite thin for amount of ingredients I had. So confusing!
  27. Gadget Fan
    They seem to have changed this recipe over time as they have reposted it, and now the comments don't match, and even the instructions don't match. They need to do a better job proofreading !!! Actually, if they change a recipe, they should give it a new name, so that the comments make sense (and refer to the old one as a variation if interested).

    In the version posted today, the first three instructions are for starting with a raw pumpkin, and cooking and pureeing it. However, the ingredients call for a can of pumpkin puree. So the instructions and the ingredients don't match up.

    Also some of the comments refer to rosehips, which sounds interesting, but there are no rosehips mentioned in the recipe at all. However, in 2017, the ingredients did include 2 tablespoons rosehip powder as an optional ingredient (thank you archive.org). It would be nice to know if this ingredient is for texture (thickening?) or flavor, or both. I'm going to try this!

    Finally a confusion: today's version calls for "finely shredded coconut", but the instructions say to line the pan with coconut flakes. The texture is very different between the two, which is it?. (I agree with the suggestion in the comments to use ground pecan instead, much tastier and the flavor enhances the pumpkin better.)

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