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
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.
Comments: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.
This recipe was shared at Melt in Your Mouth Mondays, Weekend Gourmet, Fat Tuesday, Slightly Indulgent Tuesday, Tasteful Tuesdays, Tasty Tuesdays, Foodtastic Fridays, Foodie Fridays, Foodie Friends Friday, and Countdown to 2013: Best Dessert Recipes.