Crustless Pumpkin Pie
Equipment
Ingredients
- Coconut oil for greasing the pan
- 2 eggs
- ½ cup full-fat coconut milk
- ½ t pure monk fruit powder
- 1 15 oz can pumpkin puree
- 1 t pumpkin pie spice
- 1 t vanilla extract
- For the optional topping: ½ cup whipped coconut cream cinnamon.
Instructions
- For the pie: Grease a 6-inch heat-proof bowl or baking pan with 3-inch sides, or a springform pan with coconut oil. Line the bottom with parchment paper. If you’re using a springform pan, wrap the bottom and sides with foil to prevent any batter from leaking out and any water from leaking in. Place a trivet or steam rack into the bowl of the Instant Pot and pour in 1½ cups of water.
- In a large bowl, whisk the eggs. Add the coconut milk, monk fruit powder, pumpkin, pumpkin pie spice, and vanilla, and whisk until combined. Pour the batter into the prepared pan and place it on the trivet.
- Secure the Instant Pot lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 25 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes, and then carefully move the vent knob to ”Venting” to release the remaining pressure.
- Lift the pan from the bowl and place it on a cooling rack. Remove the foil. Let the pie cool to room temperature for about an hour. Chill in the refrigerator until firm. (About 2 hours for a springform pan and 6-8 hours for a baking pan.) To release the pie, run a knife around the sides. Place a serving plate over the top and flip it over to drop the pie onto the plate. Remove the parchment paper from the pie. Serve with whipped coconut cream.
- For the whipped coconut cream: Refrigerate a can of full-fat coconut milk for 2 hours or overnight. Scoop the cream off the top (about ½ cup) and place in a bowl. Add a pinch of cinnamon and whisk briskly until creamy.
Nutrition
Calories: 88kcalCarbohydrates: 7gProtein: 3gFat: 5g
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