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Crustless Pumpkin Pie 🍂🍁🍃

Servings: 6 -8

Ingredients

  • melted unrefined organic coconut oil or spray to grease pie plate
  • 1 x15 oz can pumpkin puree or 2 cups homemade pumpkin puree
  • 1 cup full fat canned coconut cream not milk
  • 1/2 cup pure maple syrup or raw honey
  • 3 large eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tsps pumpkin pie spice mix

Optional Topping: Whipped coconut cream:

  • 1 x 13.5 oz can unsweetened coconut milk chilled in the fridge overnight
  • tiny pinch of sea salt
  • 1/2 tsp vanilla
  • 4-6 drops of liquid stevia or 1 Tbsp pure maple syrup/raw honey, or to taste

Instructions

  • Preheat your oven to 325 degrees f. and lightly grease a 9” pie plate with coconut oil.
  • Place all of your pie ingredients in a large bowl and whisk until combined.
  • Transfer your mixture to your prepared pie plate using a rubber spatula.
  • Bake in your preheated oven for 45-55 minutes, or until just set with the center slightly jiggly.
  • Once your pumpkin pie is ready, allow it to completely cool before refrigerating.
  • Allow your pie to cool, then refrigerate (covered) for 2 hours or overnight.

To make whipped coconut cream:

  • Your coconut milk needs to be refrigerated overnight prior to preparation.
  • Carefully open the coconut milk can.
  • Using a spoon skim off the thickened top layer into a mixing bowl.
  • Reserve the watery liquid at the bottom to use for another use such as smoothies.
  • Add the sea salt, vanilla paste, and stevia/maple syrup over the coconut cream into the bowl.
  • Use an electric whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to "over whisk" because it may get runny again. There is a fluffy sweet spot to be found here.
  • Serve with whipped coconut cream and enjoy!