I love pumpkin pie especially during the festive season. Pumpkin pie however is not low carb, so it took a few tries, but I finally came up with a crustless, refined sugar free, flavorful pie recipe that is creamy and super easy to make.
The recipe is sweetened with stevia. It’s not an easy ingredient to work with, it does not provide the recipe with the extra volume that honey or maple syrup would, however you can substitute the stevia for granulated sugar should you want a fluffier, thicker texture.
This recipe is very tasty and an excellent compromise should you be following a low carb diet like myself.
Low Carb Crusless Mini Pumpkin Pies
Low Carb, Gluten Free, Refined Sugar Free
1 tsp coconut oil
3 extra large eggs
450g pumpkin (cooked, peeled and mashed)
1 1/2 tsp stevia
1 tsp cinnamon
1 tsp nutmeg
1 tsp cumin
Dash of Himalayan salt
1 Tbsp vanilla essence
1 cup full fat coconut milk
1 tsp gluten free baking powder
2 Tbsp coconut flour
2 Tbsp almond flour
Preheat the oven to 180 degrees. Grease 8 ramekins with the coconut oil.
In a large bowl, whisk together the eggs. Add the mashed pumpkin, stevia, spices and vanilla. Ensure all is mixed well.
Shake the coconut milk. Measure 1 cup of the coconut milk, add into a bowl. Stir in the baking powder, allow to dissolve add it to the pumpkin mixture, whisking to combine.
Lastly fold in the coconut flour and almond flour. Using a spatula, transfer the mixture to the prepared ramekins.
Bake in the oven for about 40- 45 minutes. The mini pies can be served warm or cold.
Serve with clotted coconut cream and dust with a dash of cinnamon.