Crustless low-carb pumpkin pie

  • 2 tablespoons butter, for greasing the baking dish
  • 4 tablespoons unsweetened shredded coconut
  • 1 lb pumpkins
  • 2/3 cup heavy whipping cream
  • 1/6 oz. butter
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons rosehip flour (optional)
  • 1/4 lemon, only the zest
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 1/2 cups heavy whipping cream, for serving
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