Once upon a time I had to cut out oh so many foods in an effort to get some of my gut inflammation under control. As I result, I had to get very creative with what I was eating in an effort to make sure that I was meeting all my nutritional requirements.
One food I had to cut out was pumpkin. You know that was painful for me as I am a pumpkin freak! I also had to cut out all dairy and eggs so that made my usual Paleo baking efforts null and void.
Hmmm…what’s a pumpkin lover to do? Easy! Use coconut cream concentrate and butternut squash and create a pretty darn good faux pie.
Crustless Pumpkin Pie
This is easy to make, uses just a blender (I use my trusty Blendtec) and your muffin tins or rectangular glass dish, and literally takes no time at all. Plus it is pretty tasty. Maybe not as tasty as my traditional pumpkin pie but it satisfied my need to pumpkin!
- 1 1/2 cup pumpkin or butternut squash puree. If using canned, just use one whole can.
- 1 cup coconut cream concentrate (or coconut butter)
- 1/4 - 1/2 cup raw honey or maple syrup (I like to use less)
- 3 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon sea salt
- Preheat your oven to 350 degrees F.
- Grab your blender!
- Put all the ingredients into your blender in the order listed in the ingredient section.
- Pulse on low for several cycles.
- Scrape down the sides then blend for several minutes on a medium speed, until thoroughly mixed. You may need to stop and scrape down the sides occasionally. This mixture gets rather thick.
- Spoon the mixture into muffin pans (I like to line them with these cupcake liners for easy removal). You can also spoon the mixture into a 3 cup rectangular glass dish.
- Bake on the middle rack for about 25 minutes, checking around the 20 minute mark. There are days where this takes 30 minutes to bake. I have no idea why. You want this to be slightly brown on top. Its ok if it cracks a little on the top.
- After cooling for about ten minutes, put these into the refrigerator. I think it enhances the taste quite a bit. They need to be stored in there regardless.
This is a very dense and filling faux pie. It doesn’t take a lot to fill you up! Also, you can use 2 very ripe bananas in place of the coconut crème concentrate if you prefer. This makes the pie a lot more moist and less dense.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 131mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.