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!
Crustless Low-Carb Pumpkin Pie
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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! Dice the pumpkin into cubes and place in a pan. Add whipping cream, butter and salt and bring to a boil over medium heat. 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.) Yield: dessertsCrustless Low-Carb Pumpkin Pie
Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Ingredients
Instructions
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 remaining ingredients, except for the eggs, and blend to a smooth purée using a hand mixer, immersion blender or food processor.
Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the puréed pumpkin and mix well.
Preheat the oven to 400°F (200°C). Grease a 9″ baking dish with butter and apply the coconut flakes evenly.
Pour the batter into the baking dish and bake for about 20 minutes or until set in the middle.
Serve with a dollop of whipped heavy cream.Notes
If you prefer a dairy-free pie, just substitute butter and cream for coconut oil and coconut cream.Nutrition Information:
Yield:
10 Serving Size:
1
Amount Per Serving: Calories: 265Total Fat: 26gSaturated Fat: 11gSodium: 104mgNet Carbohydrates: 5gFiber: 1gProtein: 4g
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