This easy crustless pumpkin pie is gluten-free, egg-free, dairy-free, and scrumptious! Make a double batch if you want any leftovers of this healthy take on a Thanksgiving classic...
15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)or fresh cooked pumpkin
1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
2 tbsp coconut oil, melted (plus more for ramekins)
1 tbsp real vanilla extract
2 droppersfull of flavored, stevia,
3/4 cup almond flour or Pamulas nut flour blend
1 tbsp freshly ground flaxseed
2 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground pumpkin pie spice
Directions
1) Preheat oven to 375F.
2) Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
3) In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, vanilla and sweetener until well-mixed and fluffy, about 30-60 seconds.
4) In a small mixing bowl, whisk together the nut flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
5) Pour the dry ingredients into the pumpkin mixture and stir well.
6) Divide the batter evenly into the eight prepared dishes, about a heaping 1/3 cup of batter in each.
7) Smooth the tops with a silicone spatula, then place all 8 ramekins on a cookie sheet.
8) Bake at 375F for about 25 minutes, until the tops of the mini pies are set and crackled.
9) Remove from oven and let sit at room temperature for 15 minutes.
10) Serve warm or refrigerate, covered, until chilled through before serving – both ways are delicious!
Top with Coconut whipped cream
1 can of coconut milk refrigerated overnight
1 scoop of Protein Powder
1 tsp real vanilla
7 drops vanilla stevia
1) Carefully open your refrigerated coconut milk or cream and spoon out the coconut solids at the top. (Save the liquid for smoothies!)
2) In a medium mixing bowl, use an electric mixer to mix together the coconut solids, protein powder, vanilla, and sweetener until thick and creamy, about 1 minute.
3) Serve right away or chill up to 4 hours in refrigerator.
4) For no-churn ice cream, simply freeze your Whip in a covered glass container or metal loaf pan for at least 6 hours.