NOTICE: The information contained or presented on this website (Creative Keto Cook) is for educational purposes only. Information on this site is NOT intended to serve as a substitute for diagnosis, treatment, or advice from a qualified, licensed medical professional. The facts presented are offered as information only - not medical advice - and in no way should anyone infer that we or anyone appearing in any content on this website are practicing medicine.

 

Any diet, health, or nutritional program you undertake should be discussed with your doctor or other licensed medical professional. Seek the advice of a medical professional for proper application of ANY material on this site to your specific situation.In addition, no statement on this website has been evaluated by the Food and Drug Administration, and any product mentioned or described on this website is not intended to diagnose, treat, cure, or prevent any disease.

 

If you purchase anything through a link on this website, you should assume that we have an affiliate relationship with the company providing the product or service that you purchase, and that we will be paid in some way. We recommend that you do your own independent research before purchasing anything.  

  • Facebook - White Circle
  • Instagram - White Circle
  • Twitter - White Circle
  • White YouTube Icon

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:



INGREDIENTS

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)


INSTRUCTIONS

-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!!

27 views