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Crustless Red Kuri Pumpkin Pie
Crustless Red Kuri Pumpkin Pie
I only make pumpkin pie from scratch. No cans, the real deal. It’s super easy and the flavor and texture is just so much better (in my opinion). This time around instead of using a sugar pie pumpkin, I used Red Kuri Squash because you can eat the skin and all, providing you with more nutrients, fiber, and color for less work (no peeling required). AND, if you skip the crust, you have less work and less calories, but you still have all the flavor. Plus, its naturally gluten and grain free and also Low FODMAP! Yes, I use sugar, but only a small amount. I prefer the clean sweetness of sugar over maple syrup in pumpkin pie. Plus, it doesn’t add extra liquid. During the fall months I enjoy this “pie” as a snack or as a treat, always with a generous dollop of whipped cream. Unfortunately, the Kuri Squash seeds have a much thicker hull and therefore are not as enjoyable roasted like the pumpkin seeds. But for the pie, the Kuri squash is delicious!
Makes 6 Servings
Time: ~80 minutes (including baking time)
1 lb Red Kuri Squash, seeds removed
3 pasture-raised eggs
4 tablespoons unrefined sugar (or more per taste preference)
2 teaspoons vanilla extract
1 teaspoon ginger powder
1 teaspoon cinnamon powder
½ teaspoon turmeric (optional)
¼ teaspoon allspice
1/8 teaspoon nutmeg
¼ teaspoon salt
¼ cup whole milk (or coconut milk)
For the Whipped Cream:
1 cup grass-fed heavy whipping cream + 1 tablespoon sugar/maple syrup
Garnish (optional): chopped roasted pecans
Place a steamer basket into a medium pot and fill with water to just under the basket. Bring to a boil. Meanwhile, cut the Kuri Squash in half with a large sharp knife and scrape out the seeds using a metal spoon or ice cream scoop. Weigh out 1lb of pumpkin on a kitchen scale. Place this into the steamer basket and steam over medium until tender when pierced with a fork ~ 15-20 minutes. Allow to cool enough to handle. In the meantime, measure out your spices and place into a small dish and pre-heat oven to 375 degrees.
Once the squash is cool enough to handle, place the 1lb of squash meat into a large bowl. Using an immersion blender, puree the meat as smooth as possible (small chunks are okay). Then add the egg, sugar, and spices. Use the immersion blender to blend until smooth. Finally add the milk, and blend until cohesive. Taste and adjust the spices/sugar if desired.
Butter or oil a baking dish (or individual ramekins) and pour in the squash mixture. Place into the oven and reduce the bake temperature to 325 degrees. Bake for 30 minutes, rotate halfway, and bake for an additional 20 minutes or until set. In the meantime, pour the heavy whipping cream into a large bowl, add the tablespoon sugar/maple syrup, and optional teaspoon vanilla extract or pinch cinnamon if desired. I personally, like it plain best. Whip with beater on high until stiff peaks form. Alternatively, place all the ingredients into a quart sized jar, top with lid, and shake vigorously for ~ 5 minutes or until stiff peaks form.
Remove the pumpkin pie from the oven and allow to cool to room temperature and then refrigerate. Allow the pumpkin pie to cool completely in refrigerator before serving. Top with whipped cream and chopped roasted pecans for added crunch if desired.
Nutrition (per serving w/out whip): 110kcal, 17g carbs, 2.5g fiber, 3g fat, 4g protein.
Nutrition (per serving w/whip): 250kcal, 20g carbs, 2.5g fiber, 17g fat, 5g protein.
Compare to Traditional Pumpkin Pie with Crust:
1/8th of pie w/out whip: ~350kcal, 35g carbs, 14g fat, 5g protein.
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I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.