Mini Crustless Pumpkin Pies

Step 1

Preheat your oven to 325 degrees f. and lightly spray 4 small ramekins (around 6-ounce capacity) with coconut oil.

Step 2

In a mixing bowl, add the coconut milk, pumpkin puree, egg yolks, maple syrup, vanilla, and spices.

Step 3

Whisk together until smooth and combined well.

Step 4

Divide your mixture equally among your prepared ramekins.

Step 5

Place the ramekins into a rectangular baking dish. Pour about 1-inch of hot water into the baking dish around the ramekins.

Step 6

Be careful not to splash the inside of your ramekins with water. We want the ramekins to sit in the hot bath, but we do not want any water in or on our pumpkin pie.

Step 7

Very carefully transfer this baking dish to your preheated oven and bake for about 40 minutes, or just until the center of each pie is set.

Step 8

Once your pumpkin pies are ready, allow them to completely cool before refrigerating.

Step 9

To make whipped coconut cream:

Step 10

Your coconut milk needs to be refrigerated overnight prior to preparation.

Step 11

Carefully open the coconut milk can.

Step 12

Using a spoon skim off the thickened top layer into a mixing bowl.

Step 13

Reserve the watery liquid at the bottom to use for another use such as smoothies.

Step 14

Add the sea salt, vanilla paste, and stevia/maple syrup over the coconut cream into the bowl.

Step 15

Use an electric whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to "over whisk" because it may get runny again. There is a fluffy sweet spot to be found here.

Step 16

Serve with whipped coconut cream and enjoy!