pie-less pumpkin pie

Ok so you’re gonna just KISS us for this one!

A decadent, healthy pumpkin pie-ish thing, inspired by my friend Carrie, who helped me to cook something similar one day on the phone.

Yes, you heard me right, on the phone.

What, haven’t you ever called up a friend and both made the same thing at the same time, while narrating your every move to her on your headset? No? Well, you really should try it some time! 🙂

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Pie-less Pumpkin Pie Recipe

• 1 can pure pumpkin puree (15 ounce)
• ½ cup coconut milk or coconut cream*
• ½ cup grade B pure maple syrup
• 1 egg yolk and 3 eggs
• 1 tsp vanilla extract
• 1 ½ tsp nutmeg
• 1 tsp cinnamon
• 1 tsp ginger
• ¼ tsp cardamom
• ¼ tsp allspice
• ½ tsp lemon zest
• 2 pinches salt

Optional topping: coconut milk, maple syrup, cinnamon

Preheat oven to 350. Whisk ingredients together in a large bowl til smooth and lump-free. Place 4″ ramekins on a cookie sheet and fill to just beneath the ridge at the top. Bake for 30-40 min, checking after 20 min. They’re done when a toothpick comes out clean.  If you can’t keep your hands off’a them, serve warm. Also may be refrigerated an hour and served cold.

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* If your coconut milk has separated, use the thick part. You can also use the thick coconut milk alone as whipped cream or whip thinner coconut milk up in a blender or bullet. I garnished it with some thick coconut milk, a little drizzle of maple syrup and a sprinkling of cinnamon.