Crustless Pumpkin Pie with Coconut
This crustless pumpkin pie with coconut flakes is a delicious Fall 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 large 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!
Tips for using pumpkin in desserts
This is a must-try Fall dessert! Your oven will basically do all the work. Don’t worry if you don’t have a steam oven, you can bake it too or even buy canned pumpkin puree and make it even easier. I’ll tell you how in the recipe below. Also, if you don’t have experience in cooking with pumpkin, here are some tips for incorporating pumpkin into your dessert creations:
- Choose the Right Type of Pumpkin: Opt for sugar or pie pumpkins when baking desserts. They have a sweeter, less watery flesh compared to larger carving pumpkins.
- Homemade Pumpkin Puree: While canned pumpkin puree is convenient, making your own can provide a fresher and more flavorful result. Simply roast or steam pumpkin pieces until soft, then puree in a blender or food processor.
- Adjust Sugar Levels: Pumpkin naturally adds sweetness to your desserts, so you may need to reduce the amount of sugar in your recipe to balance the flavors. Experiment to find the right sweetness level for your taste.
- Spice It Up: Pumpkin pairs wonderfully with warm spices like cinnamon, nutmeg, cloves, and ginger. These spices enhance the pumpkin’s flavor and create a cozy, autumnal taste.
- Moisture and Texture: Pumpkin adds moisture to desserts, which can make them more tender and moist. Be mindful of this when adapting recipes, as you may need to adjust other ingredients like flour or eggs accordingly.
- Pair with Creamy Elements: Pumpkin’s creamy texture pairs well with ingredients like cream cheese, yogurt, or whipped cream. Consider incorporating these elements into your dessert for added richness.
- Pumpkin Pie Spice Blend: If you don’t want to measure individual spices, you can use pre-made pumpkin pie spice blends for convenience.
- Experiment: Don’t limit yourself to traditional pumpkin pie. Explore other dessert options like pumpkin bread, pumpkin muffins, cheesecake, pumpkin cookies, or even pumpkin-flavored ice cream.
- Texture Variations: You can use pumpkin puree for smooth and creamy desserts or experiment with pumpkin chunks or roasted pumpkin for added texture and flavor.
- Balance Flavors: Pumpkin can be quite mild, so balancing it with other flavors like vanilla, chocolate, or caramel can create a well-rounded dessert.
- Consider Nut Additions: Chopped nuts like pecans or walnuts can add crunch and contrast to your pumpkin desserts.
- Serving Presentation: Garnish your pumpkin desserts with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for an appealing presentation.
Remember that pumpkin is a versatile ingredient, and with some creativity, you can incorporate it into a wide range of desserts to enjoy the flavors of autumn year-round.
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!
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 and low calorie too! Give it a try!
Crustless Pumpkin Pie with Coconut
Ingredients
- 500 g pumpkin steamed or canned
- 200 g almond flour
- 200 ml coconut milk
- 3 tbsp coconut flakes for garnish (just enough to cover the whole cake)
- ¼ cup raisins
- 100 g maple syrup
Instructions
- 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!
Did you like this crustless pumpkin pie recipe? You may also like these desserts:
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
So good!
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!