Crust-less Pumpkin Pie

I do not eat desserts often but I do like to have something a few times a year. Such as Pumpkin Pie on Thanksgiving Day! Check out this crust less and nut less pumpkin pie, and yes the picture does show a crust...I didn't have a picture of the crust-less pie:


1 teaspoon coconut oil to grease the pan

3 large eggs

1 (15 oz can) pure pumpkin puree, unsweetened

1/2 Cup of Lakanto Monkfruit Sweetener

1 tablespoon Select Savory Seasonings: Savory Pumpkin Pie Spice

1 tablespoon vanilla extract

1 cup canned coconut milk, full-fat, unsweetened

2 tablespoons coconut flour (14 g)


-Preheat oven to 350 degrees F.

-Grease a 9-inch glass pie plate with coconut oil.

-In a large bowl lightly whisk the eggs.

-Add the pumpkin, Lakanto, Select Savory Seasonings Savory Pumpkin Pie Spice and vanilla, and whisk until well combined.

-Pour our the coconut milk and whisk quickly to remove any lumps and clumps. Measure out 1 cup and add it to the pumpkin mixture, stirring to combine everything together.

-Whisk the coconut flour into the pumpkin mixture.

-Use a spatula to transfer the mixture into the glass pie plate

-Bake for 40-45 minutes until the center appears set and a toothpick inserted in it comes out just a little moist, but free of batter.

-Allow the pie to cool for a few hours cooling rack. Once it has cooled cover the pie with plastic wrap and refrigerate for at least 2 hours before slicing and serving.

-When ready to slice the pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan.

-Cut the pie with a sharp knife and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile and may fall apart if you are not careful.

-Serve and Enjoy!!


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