Paleo Crustless Pumpkin Pie - There are so many pumpkin pie recipes, so which one should you try? Well, if you're trying to be healthy, how about a paleo one? If you're looking for a paleo one and you're thinking, this is going to be a difficult one, I assure you it's not!
Why do I say it's easy? You pretty much just dump all the ingredients together, mix, and then bake! Though I make this without a crust, you're welcome to pour it in a crust and make it NOT crustless. Here's a paleo pie crust you can try.
I like to make this during Thanksgiving, but really you can make it any time. Also, it's children approved by my dearest nephew and niece!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup full fat coconut milk
- 3 eggs
- ยผ cup honey
- 1 teaspoon vanilla
- 1 teaspoon of allspice
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- Oil or melted butter (for greasing pan)
- Some chilled full fat coconut milk to drizzle on top
- Some honey to drizzle on top
Instructions
- Preheat oven to 350ยฐF
- Grease a baking pan with oil or melted butter. Size of pan: You don't have to be exact but I use a 9 x 12 inch baking dish. If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer. If all else fails, you can also use a 9" diameter pie dish.
- In a bowl, combine all ingredients and mix well. I use a Hand Mixer.
- Bake for about 50 mins.
- Let it cool completely. (I pop it in the fridge to speed it up.)
- Drizzle some chilled coconut milk and honey on top.
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Easy Crustless Paleo Pumpkin Pie
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup full fat coconut milk
- 3 eggs
- ยผ cup honey
- 1 teaspoon vanilla
- 1 teaspoon of allspice
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- Oil or melted butter (for greasing pan)
- Some chilled full fat coconut milk to drizzle on top
- Some honey to drizzle on top
Instructions
- Preheat oven to 350ยฐF
- Greaseย a baking pan with oil or melted butter.ย Size of pan:ย You donโt have to be exact but I use a 9 x 12 inch baking dish.ย If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.ย If all else fails, you can also use a 9โ diameter pie dish.
- In a bowl, combine all ingredients and mix well. ย I use aย Hand Mixer.
- Bakeย for about 50 mins.
- Let it coolย completely. ย (I pop it in the fridge to speed it up.)
- Drizzle some chilledย coconut milk and honey on top.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Simply Organic Allspice, 3.07 Ounce -
Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
-
Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle
-
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits
-
Thai Kitchen Coconut Milk, 5.46 fl oz (Pack of 24)
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 23mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 2g
Looking for more yummy pumpkin recipes? Check my pumpkin recipes here.
Christine says
It was delicious but missing salt. I will add sea salt next time. Thanks!
Jessica says
This is so good. I tried using not so much honey and it still tastes good. Thank you for this recipe!
TinaTsai says
Yay! Glad you liked it - yes you can use the honey to taste ๐
MaryAnn Coy says
We made this for Christmas Dinner with a ginger snap crust for a pumpkin pie. We made a double recipe since my pie plates are old, 10 inch/deep dish. Put the leftover custard in a greased casserole to bake. I have an allergy to dairy protein soI was looking for a filling that was not dairy, I prefer honey as a sweetener, Too much sugar causes GI misery. This was the best looking I found. My canned coconut milk was "lite" so I tried the sub for using butter with milk when you do not have heavy cream, except I used lite canned coconut milk & Coconut Oil instead. The custard turned out wonderful! Slightly softer set than pumpkin with
Evan cows milk, but worked fine. Cooled thoroughly on the porch(10ยฐ temp) served perfectly. Served with coconut whip. A lovely pumpkin pie & no GI misery! Custard is lovely, I love it & will make it often, thank you for a recipe I can make & not be sick after eating! โค๏ธ๐โค๏ธ MA from Boston,MA
Tina T says
That's awesome! Glad everything worked out for you and that you liked it! ๐
Glenna Turney says
Crustless Pumpkin Pie was amazing! Next time Iโm going to increase the spices.
Otherwise I loved it!
Thanks for sharing
Tina T says
Thank you!! Glad you liked it!
Mary says
I have the same question as Diane. How much pumpkin? I can't use this recipe without that information. Thanks.
Tina T says
1 can of 15 oz pumpkin puree
diane swanson says
What size pan? What size can Pumpkin puree?
Tina T says
15 oz can of pumpkin puree ๐ For the pan - You don't have to be exact but I used a 9 x 12 inch baking dish.ย If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.ย If all else fails, you can also use a 9โ diameter pie dish. Hope that helps!
Ilene says
I was just wondering what size pan you used?
Tina T says
You don't have to be exact but I used a 9 x 12 inch baking dish.ย If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.ย If all else fails, you can also use a 9โ diameter pie dish. Hope that helps!
ChihYu says
I love pumpkin pie. Thanks for sharing. :))