Crustless Pumpkin Pie 🍂🍁🍃
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!
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