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Paleo Crustless Pumpkin Pie

Paleo Crustless Pumpkin Pie

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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
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 tsp of allspice
  • 1 tsp of nutmeg
  • 1 tsp 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

  1. Preheat oven to 350°F
  2. 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.
  3. In a bowl, combine all ingredients and mix well.  I use a Hand Mixer.
  4. Bake for about 50 mins.
  5. Let it cool completely.  (I pop it in the fridge to speed it up.)
  6. Drizzle some chilled coconut milk and honey on top.

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Paleo Crustless Pumpkin Pie
Easy Crustless Paleo Pumpkin Pie

Easy Crustless Paleo Pumpkin Pie

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 cup full fat coconut milk
  • 3 eggs
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 tsp of allspice
  • 1 tsp of nutmeg
  • 1 tsp 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

  1. Preheat oven to 350°F
  2. 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.
  3. In a bowl, combine all ingredients and mix well.  I use a Hand Mixer.
  4. Bake for about 50 mins.
  5. Let it cool completely.  (I pop it in the fridge to speed it up.)
  6. Drizzle some chilled coconut milk and honey on top.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 23mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 2g

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MaryAnn Coy

Thursday 3rd of January 2019

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(10° 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! ❤️🙃❤️ MA from Boston,MA

Tina T

Thursday 3rd of January 2019

That's awesome! Glad everything worked out for you and that you liked it! :D

Glenna Turney

Tuesday 28th of November 2017

Crustless Pumpkin Pie was amazing! Next time I’m going to increase the spices. Otherwise I loved it! Thanks for sharing

Tina T

Tuesday 28th of November 2017

Thank you!! Glad you liked it!

Mary

Sunday 26th of November 2017

I have the same question as Diane. How much pumpkin? I can't use this recipe without that information. Thanks.

Tina T

Tuesday 28th of November 2017

1 can of 15 oz pumpkin puree

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