Pumpkin pie is the quintessential Thanksgiving dessert. And as much as we adore pumpkin pie around here, sometimes it’s nice to have a lighter option, especially after a more-than-filling Thanksgiving feast!
This easy-to-make, dairy-free custard rises up beautifully like a soufflé and is just as light and fluffy in texture as well. It boasts all the fabulous flavors of creamy pumpkin pie without the heaviness of a crust. Top with a dollop of whipped coconut cream and a sprinkling of cinnamon for even bigger smiles!
(some of the links below are *aff.links)
Ingredients
- 1 1/2 cups pure unsweetened coconut milk
- 1/3 cup pure honey (I prefer sage honey due to its mild flavor]
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tsp coconut flour
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together coconut milk and honey until well combined.
- Next, whisk in the eggs, pumpkin, pumpkin pie spice, salt and vanilla. Add the coconut flour and continue to whisk until well combined.
- Evenly distribute the custard into 5-6 small ramekins, making sure to leave at least a half-inch or more of space from the top of each cup.
- Place the ramekins on a baking sheet and carefully transfer to the oven.
- Bake for 30-35 minutes, until they rise up and set in middle (a slight jiggle in the center is fine, as the custard will continue to set a bit as it cools).
- Carefully remove the custard cups from the oven and transfer to a wire rack to cool.
- Lightly dust tops with a sprinkling of cinnamon. Serve warm with a dollop of whipped coconut cream, if desired.
Notes
Here's a trick I use to ensure my coconut milk is well combined, especially in the wintertime when the temperatures are cooler and canned coconut milk often separates as a result.
Heat some water in a small saucepan, until it just starts to steam (not boil). Turn off the heat, and add the unopened can(s) of pure unsweetened coconut milk to the pan of warm water. Allow it to sit a few minutes to warm the milk. Next, shake the can thoroughly, then open it. The milk will now be well combined and ready to use in your favorite dairy-free recipes.
Kelly,
I love your website. I discovered you a few months ago. Just to alert you, when I clicked on the link to save the recipe to my recipe box it saved a berry cobbler recipe. Thanks for all you do! This looks yummy!
Thanks so much for taking the time to let me know that. How strange. I will have to check my ZipList account. And thank you of your kind words. Blessings to you, Kelly 🙂
I don’t have coconut flour b/c there are no allergies here. Can I just use regular flour in this recipe?
Hi, Misty. The coconut flour is used to help thicken and stabilize the custard. If using APF you may need to use a bit more, perhaps a tablespoon. I haven’t tried it using a gluten-based flour, so I cannot guarantee the results. It may be a bit more pudding like, but should still be delicious in flavor. Blessings, Kelly 🙂
Hi Kelly!
This sounds like a great treat for the family this week, but we have one child who can’t have egg yolks. Do you think this will work fine with just the whites? Thank you! 🙂
Hi, Myra. I haven’t tried it, but it may work well with 4 egg whites instead of 3 whole eggs. Blessings, Kelly 🙂
Thanks so much for this recipe. My GF daughter loved it!
So glad your daughter enjoyed it! What a blessing that you accommodated her dietary needs. Blessings, Kelly 🙂