October 29 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert 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 unsweetened finely shredded coconut
- 1 lb 450 g (about 1 cup puree) pumpkin(about 1 cup puree) pumpkins
- 2⁄3 cup 160 ml heavy whipping cream
- 1 oz. 28 g butter
- ¼ tsp ¼ tsp salt
- 2 tsp 2 tsp pumpkin pie spice
- 2 tbsp 2 tbsp coconut flour (optional)
- ¼ ¼ lemon, only the zestlemons, only the zest
- 1 tsp 1 tsp baking powder
- 3 3 large egglarge eggs
- 1½ cups 350 ml heavy whipping cream, for serving
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Making low carb simple
Instructions
- Place the pumpkin puree in a saucepan. Add whipping cream, butter and salt and bring to a simmer over low heat.
- Lower the heat and let simmer until the mixture is thick and creamy, about 10–15 minutes. Stir occasionally.
- Add the remaining ingredients, except for the eggs, and whip to a smooth mixture using a whisk.
- Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the pumpkin mixture and mix well.
- 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.
- Pour the batter into the baking dish and bake for about 25-30 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.
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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?
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.
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.)