Crustless Pumpkin Pie with Coconut
This crustless pumpkin pie with coconut flakes is a delicious Autumn dessert, low in calories, healthy and full of wonderful flavors!
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!