Crustless low-carb pumpkin pie

Step 1

1 Place the pumpkin puree in a saucepan. Add whipping cream, butter and salt and bring to a simmer over low heat.

Step 2

2 Lower the heat and let simmer until the mixture is thick and creamy, about 10–15 minutes. Stir occasionally.

Step 3

3 Add the remaining ingredients, except for the eggs, and whip to a smooth mixture using a whisk.

Step 4

4 Beat the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the pumpkin mixture and mix well.

Step 5

5 Preheat the oven to 400°F (200°C). Grease a 9" baking dish with butter and apply the shredded coconut evenly across the bottom of the dish.

Step 6

6 Pour the batter into the baking dish and bake for about 25-30 minutes or until set in the middle.

Step 7

7 Serve with a dollop of whipped heavy cream.