“Give ‘Em Pumpkin To Talk About!”
A creamy, simple yet delicious crustless pumpkin pie that has all the flavor and nutrients but way less carbs, sugar and calories than the more traditional pumpkin pie.
Pumpkin pie isn’t something we normally eat in South Africa – we’re much more partial to pampoen koekies (the Afrikaans version of pumpkin fritters, literally translates to “pumpkin cookies”). Traditionally, Americans serve pumpkin pie on Thanksgiving Day. Creating this recipe was my first go at making pumpkin pie, but I can promise you it won’t be my last!
I guarantee you’ll love this recipe, even if you’re not overly fond of pumpkin. This recipe makes a heavenly light, mild, creamy dish that is in no way “wet” or “jiggly”. This classic pumpkin pie is much more milder and creamier than the more traditional, higher-carb counterpart. It’s also gluten-free and sugar-free. The carb content of this recipe will depend on whether or not you’re using sugar alcohols (xylitol, erythritol)/stevia, or if you turn to more commercial “low-carb” sweeteners.
It takes a lot of self-control not to devour this dish as soon as it comes out of the oven and leaves your home smelling like pumpkin-cinnamon goodness!
But if you can resist giving into temptation and devouring it all at once, save a not-so-guilty-pleasure slice for breakfast the day after. Yum!
Quick & Easy Classic Crustless Pumpkin Pie
Sugar-Free. Gluten-Free. Wheat-Free. Grain-Free. Dairy-Free. Allergy Friendly. Diabetic Friendly.
Low to medium carbs.
Paleo, Primal, Keto, Banting, LCHF
- PREP TIME: 20 minutes
- COOK TIME: 1 hour 15 minutes
- REST TIME: 4 hours
- TOTAL TIME: 5 hours 30 minutes
• 1 teaspoon coconut oil for pan
• 3 large free-range eggs
• 425g pumpkin puree, unsweetened
• ½ cup xylitol
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoons coconut flour (14 g) 3 tbsp
• 1 can full-fat coconut milk, unsweetened
• 1 teaspoon gluten-free baking powder
- Preheat oven to 175 degrees Celsius (or 350 degrees Fahrenheit). Grease a 9-inch glass pie plate with coconut oil.
- Whisk the eggs together with an electric mixer until light and fluffy.
- Then, add the pumpkin, xylitol, cinnamon and vanilla and mix together until well-combined. Stir in the coconut milk.
- Sift the coconut flour into the mixture and mix until well-combined with the electric mixer. Don’t be alarmed if the batter has a thin, liquid-like consistency.
- Transfer the mixture to the prepared pie plate using a rubber spatula. Put it into the oven to bake.
- Check the pie after 45 minutes. If the edges of the pie seems to be getting too dark, loosely tent it with strips of foil.
- Bake until the centre appears set and a toothpick inserted in it comes out just a little moist and gooey, but still free of batter, after about 75 minutes.
- After taking the pie out of the oven, leave it to cool a bit before serving warm. OR, let the pie cool for 2 hours on a cooling rack, then cover with plastic wrap before refrigerating for another two hours.
- When ready to slice the pie, gently run a knife along the edges to help release it from the pan. A cake knife works best for slicing a pie, while a cake server should be slid in underneath each slice before lifting it.
This crustless pie can be served either hot or cold and as a veggie accompaniment to a main meal, or as a dessert, or breakfast.
Sprinkle with a mix made up of equal parts ground cinnamon and xylitol for extra sweetness.
Any low-carb sweetener can be substituted in this recipe. Honey, especially, will make a great substitute, but then remember to account for the additional carbs.
I did not use canned pumpkin puree as this is not widely available in South Africa, rather I made my own from steamed pumpkin. Important: the pumpkin puree should 425g, not the pumpkin BEFORE it is pureed.
The coconut oil can be substituted with butter, ghee or non-stick cooking spray.
And… It’s Ouma-approved…