Crustless Pumpkin Pie Recipe

Instructions:

1. Preheat your oven to 200°C or 400°F (Gas Mark 6).
2. In a blender, combine the pumpkin, allspice, cinnamon, sugar, and coconut milk. Blend until you achieve a smooth mixture.
3. Transfer this blended mixture to a spacious bowl and gradually whisk in the eggs one at a time.
4. Once all the eggs are thoroughly incorporated into the mixture, use a coconut oil spray to grease a pie dish.
5. Pour your mixture into the greased pie dish.
6. Bake for 45 minutes, or until the edges are slightly caramelized.
   Slice, serve, and savor the delightful flavors

Tips:

1. Choosing the Right Pumpkin: If you have the option, use sugar pumpkins or pie pumpkins for your pureed pumpkin. They tend to have a sweeter, more flavorful flesh compared to carving pumpkins.
2. Pumpkin Preparation: If using fresh pumpkin, be sure to properly cook and puree it until it’s smooth. Canned pumpkin can be a convenient alternative, just make sure it’s 100% pure pumpkin without added spices or sugars.
3. Coconut Milk: Use light coconut milk to keep the dessert lower in calories. You can also experiment with other dairy-free milk alternatives like almond or soy milk for variation.
4. Sugar Choice: Demerara sugar provides a lovely caramel flavor, but you can substitute it with your preferred sweetener such as brown sugar or coconut sugar if desired.
5. Blending the Mixture: Ensure that you blend the pumpkin, spices, sugar, and coconut milk thoroughly until you have a completely smooth and consistent mixture. This will result in a creamy pie.
6. Cooling and Serving: Allow the pie to cool for a bit before slicing and serving. You can serve it warm or at room temperature. Optionally, top with a dollop of whipped coconut cream or a sprinkle of cinnamon for an extra touch of flavor.
7. Make it Ahead: You can prepare the pie ahead of time and refrigerate it. It often tastes even better after a day or two as the flavors mold.
8. Enjoy making and savoring your dairy-free crustless pumpkin pie!