Recipe Of The Week 11/24: Crustless Pumpkin Pie

Yields 10 servings

Ingredients:

• 2 15-ounce cans pumpkin puree
• 1 cup coconut milk, full-fat canned
• 3⁄4 cup pure maple syrup
• 6 large eggs
• 1 tablespoon pumpkin pie spice
• 1 lemon, Zest of
• 2 teaspoons vanilla extract
• 1 pinch sea salt
• whipped topping - optional

Directions:

• Preheat oven to 350°F.
• In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
• Bake for 25 to 30 minutes.
• Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
• Serve with whipped cream, if desired.

Meal Plan Check Boxes:

1 Fat
1 Fruit
1/2 protein

Nutritional Facts: 1 mini pie Calories: 125, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Sugar 3.5 g

Adapted From: https://www.skinnytaste.com/crustless-pumpkin-pie/#recipe