Recipe by: Lisa Markley, MS, RDN
This recipe gives you all of the flavors of pumpkin pie without the fuss of making a crust. Perfectly portioned and easy to make, it would be a shame if you reserved this nourishing sweet treat solely for Thanksgiving.
Servings: 6
Ingredients
Custard
- 3 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup full fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup cashew butter or raw cashews, soaked 4 hours, then drained
- 1-2 Tbsp blackstrap molasses (optional)
- 1 Tbsp ground pumpkin pie spice
- Pinch of sea salt
Crumble
- 1/2 cup raw pecans
- 1/2 cup hazelnuts
- 1/2 cup pitted Medjool dates
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F.
- Place all of the custard ingredients into a blender and puree until smooth and well mixed.
- Pour mixture evenly into six 6-ounce (¾ cup) custard cups. Place custard cups in a large baking dish. Pour boiling water into baking dish around custard cups to a depth of 1 inch. Place baking dish on oven rack in the center of the oven.
- Bake for 45 minutes or until centers are almost set. Carefully remove custard cups from baking dish and cool on wire rack.
- To make the crumble, place pecans, hazelnuts, dates, and salt into the bowl of a food processor and process until nuts are finely chopped and incorporated with the dates to create a sticky, granular consistency. Crumble on top of custard cups.
Recipe Notes
Cook’s notes: If you don't have pumpkin pie spice, use 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon dried ground ginger.
Labels: Gluten-free, Dairy-free, Paleo