This pumpkin pie is an outstanding, low sugar meal. We take it for breakfast when we travel. You can view Colson’s video about it at this link:

Another Week of Cooking | Episode 5 – Crustless Pumpkin Pie!



3 egg yolks

2 whole eggs

1.5 cups pumpkin puree

1 tsp. ground cinnamon

½ tsp. ground cardamom

¼ tsp. ground ginger

½ tsp. ground nutmeg

½ c. honey (can reduce to ¼ cup)

¾ cup coconut milk


  1. Preheat oven to 425°.
  2. In a bowl whisk the egg yolks, eggs and pumpkin puree. Add the spices, and once they are fully combined, pour in the honey and mix again. The batter will become very wet and it will be liquid, but keep going.
  3. Add the coconut milk, and stir well to combine.
  4. Pour into a greased pan.
  5. Bake for 15 minutes.
  6. Reduce oven temperature to 350° and continue baking for another 30 – 35 minutes.
  7. Removed pumpkin pie from oven and EAT!