Pumpkin Dessert: The Perfect Fall Finale

Pumpkin Pies Without Crust

Ingredients

• 2 (15-ounce) cans pumpkin puree
• 1 cup full-fat coconut milk 
• 3⁄4 cup pure maple syrup
• 6 eggs
• 1 tablespoon pumpkin pie spice
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 pinch of sea salt
• Dairy-free whipped cream for serving (optional)

Instructions

• Preheat oven to 350°F.
• Combine pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt in a medium bowl. Whisk until smooth and lump-free.
• Divide the mixture evenly among six 4-ounce ramekins and place on a baking sheet.
• Bake for 25 to 30 minutes. The custards should jiggle slightly in the center when removed from the oven. Allow to cool to room temperature, then refrigerate for 1 hour.
• Serve with whipped cream, if desired.

Prepare in Advance

Prepare Ahead of Time

Make in Advance

• Drain the pumpkin in a fine-mesh sieve before using.
• Use honey instead of maple syrup.
• Replace eggs with 1 ¼ cups of aquafaba, whipped to soft peaks.