Crustless Pumpkin Pie

by on January 15, 2013


  • 2 cups pumpkin puree
  • 2 free range eggs
  • ½ can coconut milk
  • 3 tsp pumpkin spice (see below)
  • 1 tbsp Vanilla Extract
  • 1.5 tbsp Stevia
  • 1 cup of Pecans (halved)

1. Preheat oven to 350F.
2. Add of ingredients into a blender (EXCEPT pecans). Blend on medium until smooth
3. Pour into oven-safe glass pie plate or individual serving dishes that have been sprayed with olive oil pan. Custard dishes work best.
4. Add pecans on tops.
5. Bake for 30-50min. Check often. To ensure they are ready, insert a knife into and if it comes out clean then it is ready.
6. Let cool completely before serving

Nutrition – Serves 10 (either 10 pieces of a standard 9” pie pan or 10 custard dishes)
Per serving:
Calories 155
Carbs 6g
Protein 3g
Fat 12.5g

from October 2011:

Mountain Dog Oct Pumpkin Themed Recipes !!!

— Recipes by Victoria Felkar