Crustless 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!!