Crustless Pumpkin Minis
For years I had been searching for a good pumpkin pie recipe and would stitch it together at the last moment, which has either been a total win or a complete fail.
The recipe I present to you is not exactly “pumpkin pie”, but its damn delicious, tastes more like pumpkin pie pudding and actually pretty clean.
I used to make my pumpkin pies from scratch (buy the pumpkin > cook it > puree it > make the crust ... and viola - 5 hours later you have a pie). But if you’re like me and looking for a much simpler approach, I beg you to give this recipe a shot.
Crusts can be so much work but if you insist, try this almond flour crust and make either mini pies or a traditional pie and (for one pie, cook for ~1.5 hours).
Don’t forget coconut yogurt on top!
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/3 cup maple syrup or honey
1/3 cup full fat coconut milk
1 Tbsp melted coconut oil
2 1/2 Tbsp arrowroot powder or tapioca starch
2 teaspoons cinnamon
1/4 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Grease ramekins well with coconut oil.
Mix all ingredients together in a bowl until they are completely blended.
Pour into 6 ramekins and bake 45-50 minutes - it will still look bubbly but it will congeal as it cools.
Cool completely then refrigerate until ready to serve. Serve with coconut yogurt or whipped coconut cream.