Crustless Pumpkin Pie

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Ingredients

  • 1 teaspoon coconut oil for the pan

  • 3 large eggs

  • 1 (15 oz can) pure pumpkin puree, unsweetened

  • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon vanilla extract

  • 1 cup canned coconut milk, full-fat, unsweetened

  • 2 tablespoons coconut flour (14 g)

Directions

  1. Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.

  2. In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.

  3. Shake the coconut milk well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it’s smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.

  4. Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter.

Serves 8 slices

1.6 Blocks per slice