45 - 50 minutes
400 ml (1 2/3 cup) pumpkin puree, either canned or fresh
3/4 cup full fat coconut milk
1/3 cup real maple syrup
2 eggs (or 2 tbsp gelatin, with 6 tbsp hot water mixed well)
1 tsp Ceylon cinnamon
1/2 tsp ground nutmeg (or mace for AIP)
1/4 tsp ground ginger
1/4 tsp sea salt
1/4 tsp cloves
Preheat oven to 220C (425F)
Put all of your ingredients into a glass 8x8 baking dish and whisk until well blended. If you are using the "gelatin egg" substitution, mix the gelatin separately in a small bowl, to make sure it is well mixed, then pour it into the pumpkin mix.
Put the custard into the oven at 220 (425) for 15 minutes, then reduce the oven temperature to 180C (350F) and continue baking for 30 to 35 minutes, or until a knife or toothpick inserted into the centre comes out clean. If you are using the gelatin instead of eggs, increase cooking time to 45 - 50 minutes, or until knife or toothpick comes out clean.
Allow to cool before serving. Serve with whipped coconut cream on top.
I just love everything pumpkin, as you know! When I first figured out that I have celiac disease, it was American Thanksgiving, and I was bummed that I would not be eating pie! But then I figured, the BEST part of the pie is the filling anyway, so why not just make it without the crust!? When I first went "crustless", I just followed the recipe exactly as it is on the label of the pumpkin can, but just didn't pour it into a crust. I have since paleoized and AIP'd the recipe, with much success. I make this any time of year when I have a craving for anything pumpkin. I mix it and bake it all in the same dish, because I'm lazy and don't want to have too many dishes to wash up.
When I make this at Thanksgiving for my family, I always use a fresh pumpkin. I will buy a nice pie pumpkin from the farm (or 3 or 4!) cut it in half, scoop out the guts, then bake it in the oven at 350F until it is fork soft. Allow to cool, then scoop the flesh from the rind, and put the pumpkin into the food processor to mash it to puree. You can also use a hand blender/immersion blender if you don't have a food processor. Measure the fresh pumpkin puree the same as canned. Pumpkin puree will keep in the freezer for quite a long time, so if you buy fresh pumpkins, clean, bake and puree them, put the puree in zipper freezer bags, and you'll have them for whenever you want anything pumpkin.