Crustless Paleo Pumpkin Pie

I sprinted home from school everyday as a kid, partially because I was always compelled to be in motion, kind of because I was also a total dork, and mostly because my Mom made dessert every night.  Every night, no exceptions, the table after dinner would be festooned with lemon meringue pies, chewy fudge brownies, baked apple crumble with cinnamon crumb topping, and my all time favourite: unbaked cherry cheesecake.   We balanced our nightly indulgences with a whole lot of running, soccer playing, and ice skating – but nightly dessert built the foundations for my rabidly demanding sweet tooth.

When I started Paleo, lack of available dessert product was my biggest frustration.  My after-dinner sugar craving was yowling in frustration.

Yeah, yeah, apples are OK, but they don’t satisfy that deep-down desire for heartiness mixed with sweetness.   So I started experimenting with the Paleo staples: coconut milk, almond flour, fruit.  I came up with some decent ones – including a very rich chocolate brownie – but my favourite dessert to date is one I made last night (and ate all throughout this rainy Monday) – Crustless Paleo Pumpkin Pie.

Here’s how:

  • 2 tsp pumpkin pie spice (or cinnamon, clove, ginger separately)
  • 2 cups canned pumpkin (make sure you get the plain pumpkin, and not the sweetened pumpkin pie filling, it’s full of sugar and additive garbage)
  • 2 free range eggs
  • sweetener to taste. I used 1/4 cup brown sugar splenda, which isn’t very paleo. You could use agave nectar or stevia for a similar result…agave nectar and maple syrup are probably the most “paleo” sweeteners.
  • 3/4 can low fat coconut milk

Beat all ingredients together in a large mixing bowl till fluffy.  Add more spice or sugar to suit your taste.

You can divide into pudding cups for individual snacks or put in a large pie pan for a more true “pie” experience. Bake at 350 for about half an hour.

The consistency is a light, frothy, delicious pudding. Sprinkle with a but more cinnamon and chill (but maybe enjoy just a spoonful or two while it’s warm out of the oven) Scooter said this tastes just like Nanny’s (my Mom’s full-fat-full-sugar pumpkin pie – a true testament to its tastiness!)

Have a great week, everyone!

–KD

Comments

  1. Colonel says

    What great timing for this recipe! I was just thinking the other day about how much the fall makes me crave those thanksgiving flavours, pumpkin pie being at the forefront.

    Look forward to trying it out.

  2. Plus says

    about splenda… please don’t use for healths sake, it is bleached sugar and you don’t want that in your system. Stevia for sure or raw cane sugar…