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–+ servings

Crustless Pumpkin Pie With Coconut Milk for Full GAPS

Crustless pumpkin pie with fresh cooked pumpkin, homemade coconut milk, honey, eggs, gelatin and warm spices. Bake at 350°F for 45 to 55 minutes, until a knife inserted in the center comes out clean.
Print Recipe
Cook Time 55 minutes
Servings: 1 pie
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups plain fresh cooked pumpkin purée smooth and cooled; measure after cooking
  • 3/4 cup homemade coconut milk plain and unsweetened; cooled and stirred before measuring
  • 2 large eggs
  • 1/2 cup honey
  • 1 tablespoon plain unflavored bovine gelatin powder gelling gelatin, not a non-gelling collagen supplement
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon pure
  • 1/2 teaspoon ground ginger pure
  • 1/4 teaspoon ground cloves pure
  • virgin coconut oil a thin coating for greasing the pie plate

Equipment

  • 1 Oven-safe pie plate Room for the mixture below the rim.
  • 1 Mixing bowl and whisk or sturdy spoon
  • Measuring cups and spoons
  • 1 Thin knife For checking the center.
  • Oven mitts, heatproof support and pie server For moving the hot dish and lifting cooled portions.

Method
 

  1. Heat the oven to 350°F. Grease the inside of an oven-safe pie plate with a thin coating of virgin coconut oil. Have the fresh cooked pumpkin purée and homemade coconut milk cooled before adding the eggs.
  2. Combine the pumpkin purée, stirred coconut milk, eggs, honey, gelatin, salt, cinnamon, ginger and cloves in a mixing bowl. Whisk or stir until evenly orange, with no separate egg streaks, milk pockets or dry gelatin patches. Scrape the sides and bottom of the bowl.
  3. Pour the mixture into the greased pie plate below its rim and smooth the surface. Do not add a crust or water bath to this method.
  4. Bake at 350°F for 45 to 55 minutes. Begin checking at 45 minutes. A thin knife inserted in the center should come out clean rather than coated with wet filling.
  5. Set the hot plate on a heatproof support or rack and let the pie cool before lifting portions. Cover and refrigerate the cooled pie. Support a slice from underneath with a pie server or thin spatula.

Notes

Full GAPS: Use fresh cooked pumpkin rather than canned purée, plain homemade coconut milk, pure spices and plain unflavored gelatin. This is not an early Intro dish. Contains eggs and animal-derived gelatin.
Dairy-free: Grease the plate with virgin coconut oil for the main dairy-free version.
Spice option: Replace the cinnamon, ginger and cloves with one tablespoon pure additive-free pumpkin pie spice, instead of adding both options. At 2x, the alternative blend is two tablespoons.
Timing: Bake for 45 to 55 minutes. Begin checking at 45 minutes and finish when a knife inserted in the center comes out clean. Preparation, pumpkin cooking and cooling time are additional and variable.
Gelatin: Keep the one tablespoon in the filling alongside the two eggs; it is not an optional topping or an egg-free substitution.
Storage: Cool, cover and refrigerate. Support cut portions from underneath.
Scaling: At 2x, use the doubled amounts and two pie plates. Keep 350°F and check each center, rather than making one double-depth pie.

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