Crustless Pumpkin Pie with Coconut
This crustless pumpkin pie with coconut is a delicious autumn dessert that's naturally sweetened, grain-free and full of cozy fall flavors. It bakes (or steams) in one bowl and firms up beautifully after chilling.
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, maple syrup, almond flour and coconut milk to your food processor. Blend until smooth.
- 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 or steamer and steam for another 20-25 minutes. Test it after 25 minutes with a toothpick: insert it into the cake, and if it comes out clean the pie is ready.
- Cooking option 2. Bake it:
- Cut the pumpkin into small cubes, spread them on a baking sheet on an oven tray and bake for 20 minutes.
- Add the baked pumpkin cubes, maple syrup, almond flour and coconut milk to your food processor. Blend until smooth.
- 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 and bake for 25 minutes. Test it with a toothpick: insert it into the cake, and if it comes out clean the pie is ready.
- Sprinkle coconut flakes on top.
- Let it cool, then place it in the fridge.
- Serve cold!
Notes
Serve cold: the pie firms up as it chills, so refrigerate it for at least a couple of hours before slicing. Canned pumpkin puree can replace fresh pumpkin to save time. Keeps well covered in the fridge for up to 4 days.