Monday, November 5, 2012

Personal Pumpkin Pies (Crustless)

It's about this time of year that I'm trying to figure out what will be on my table for Thanksgiving. Desserts are always up in the air, as I spend most of my time on the main course. Honestly, we used to order our pies out, which was super easy, but those pies didn't have that home cooked taste, and even worse, you really don't know what's in them. The following recipe is a fairly quick and easy pumpkin pie recipe with adaptations and you'll wind up with about six little personal desserts.


Step 1 (Dry Ingredients)
3/4 cup ground pecans
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt

Step 2 (Wet Ingredients)
2 pasture eggs
3/4 cup coconut sugar
1 15-ounce can of organic pumpkin, pureed, or make your own
1 15-ounce can of coconut milk, or make your own
1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. vanilla extract

How To:
1. Preheat oven to 350 degrees. Lightly grease (I used butter) 6 ramekins. Combine the dry ingredients and set aside.

2. In a large bowl, mix the eggs, sugar, spices, vanilla extract, and pumpkin using a hand mixer. Gradually add in the coconut milk until smooth (be careful, as it is a very thin batter at this point, and you will want to very gently add the coconut milk or you may have a mess with it splattering).

3. Add the dry ingredients to the wet ingredients and mix well. Pour into ramekins and bake uncovered about 30 to 45 minutes, until a toothpick inserted in the middle comes out clear. Serve with a little butter, whipped cream, or coconut sugar & cinnamon sprinkled on top.

This is a great dessert, tasty, but pretty quick to put together (about 15 minutes) and then the cook time, of course. You could use almond flour instead of ground pecans in a pinch, but I think the pecans go with pumpkin pie more nicely. And, you can easily make ground pecans in a Magic Bullet, blender, or food processor. Also, you might think about reducing the amount of sugar, down to maybe half a cup. If you are not used to a lot of sweet foods, 1/2 cup would be plenty.

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  1. oh my mouth is watering just looking at the picture, I'm sure they smell and taste divine! I love that these are so easy, and quick to whip up. A great dessert anytime!!

    1. They are actually better the next day. By the way, I made your almonds yesterday -- except without the ghost pepper salt, because we didn't have it, but with a salt we made from peppers from our own garden. It was so good! I couldn't stop snacking! :)

    2. Well I will have to make these sweet little pies soon, cuz I am addicted to all things pumpkin! Glad you like the almonds, yes I was just thinking while munching on these yesterday that they are a bit addictive!

    3. I have been craving a lot of sweet stuff lately, must be the holiday coming up! You'll have to let me know if you find anything else fantastic. I am definitely making that coffee cake this weekend!!

  2. Great combo and looks awesome! You can enjoy the paratha with any spicy gravy or even chili...

    1. That is perfect - I'll try it next time I do chili. Thank you! They really look so pretty with the spirals I can't wait to try.

  3. These look wonderful! Saving to try for our gluten-free Thanksgiving. Thanks for sharing!

    1. They were really good! And, actually, even better the next day. I used only 1/2 cup sugar this last time but sprinkled a little coconut sugar on top and they were plenty sweet. I hope you enjoy!

  4. These look really good! We're having a Thanksgiving themed Foodie Friends on Friday! Please come join us!

  5. I love this idea and it is perfect for Thanksgiving!! Thanks for sharing at Foodtastic Friday!

    1. It makes it easy because the crust is basically inside the pies. :) Thanks for stopping by!

  6. These look so good! I love the individual sized servings too! And I like the idea of not having to make a crust...I'm not so good at that. :) Thanks for sharing at Foodie Friends Friday!

    1. I am the same - the crusts are not my stong point. With these the crusts are basicaly on the inside, so easy! Thanks for your comment!


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