This crustless pumpkin pie with coconut flakes is a delicious Autumn dessert, low in calories, healthy and full of wonderful flavors!
This is the first time I use pumpkin in a dessert and I absolutely fell in love with it! I bought a big, yummy pumpkin from the farmers market today and had no idea what to do with it. I decided to make a dessert and use it to create a creamy, flavorful, Autumn-inspired crustless pumpkin pie with coconut! It turned out great and it is really easy to make!
This is a must-try Autumn dessert! Your steam oven will basically do all the work. Don’t worry if you don’t have a steam oven, you can bake it too. I’ll tell you how in the recipe below. 😉
Initially, I wanted to make this a raw crustless pumpkin pie, but as you all know, pumpkin tastes a lot better when cooked. So I decided to use my steam oven instead. I made it vegan and completely refined sugar-free!
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You’ll love the creamy texture with a subtle pumpkin and coconut aroma. This crustless pumpkin pie is the perfect Fall dessert and it is healthy too! Give it a try!
- 500g pumpkin, steamed
- 200g almond flour
- 200ml coconut milk (or almond milk)
- coconut flakes, for garnish (just enough to cover the whole cake)
- ¼ cup raisins
- 100g agave syrup or maple syrup
- Cooking option 1. Use a steam oven or a regular steamer:
- Steam the pumpkin for 20 minutes.
- Add the steamed pumpkin, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.
- Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.
- Place it in your steam oven/steamer. Steam for another 20-25 minutes. Test it after 25 minutes with a toothpick. Stick the toothpick in the cake and if it's clean when you take it out it means it's ready.
- Cooking option 2. Bake it:
- Cut the pumpkin in small cubes. Place a baking sheet on an oven tray and bake for 20 minutes.
- Add the baked pumpkin cubes, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.
- Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.
- Place the cake form in the oven at 180C. Cook for 25 minutes. Test it with a toothpick. Stick the toothpick in the cake and if it's clean when you take it out it means it's ready.
- Sprinkle coconut flakes on top.
- Let it cool and place it in the fridge.
- Serve cold!
8 Comments on “Crustless Pumpkin Pie with Coconut”
THIS is ABSOLUTE HEAVEN!
Thank you so much Gigi! Btw, love your website!!
Arata intr-un mare fel! Oare s-ar combina bine si cu laptele de migdale, in locul celui de cocos? Ar fi necesare si alte ingrediente in acest caz?
Mersi Andreea! Sigur merge f bine si cu lapte de migdale. Nu ar mai fi nevoie si de alte ingrediente.
Daca folosim cuptorul, cam la ce temperatura si cat timp crezi ca este necesar? Mersi? Sper sa revin curand cu impresii. 😉
Am updatat acum reteta si am adaugat toate indicatiile si pentru coacere. Chiar o sa incerc si eu varianta asta zilele astea 😀 Sper sa iti iasa bun!
Thanks Tori!
Such beautiful photos- and such a great flavour combination. I love pumpkin and coconut together in curries, but hadn't thought about desserts. Thank you!