Paleo Pun’kin Pie

Crustless Pumpkin Custard Pie Cup Amazingness a;sldkfj;aiowefjaoiwef !!!!!!!!

  • 1 & 1/4 c. coconut milk (unsweetened)
  • 4 eggs
  • 1/2 c. “grade B” maple syrup
  • 3/4 c. canned pumpkin puree (one ingredient only)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract (ha, like I ever use that little – just splash that shit right on in there)
  • 1/4 tsp salt
  • 1/2 c. toasted coconut flakes (OMG, Trader Joe’s makes these slightly sweetened coconut chip things that are AWESOME, or get raw flakes and bake them in a single layer at 300 F for 3-5 minutes until golden brown)
  • ramekins or other small things to bake in!!!

Preheat oven to 325 F, and boil a full kettle of water (more accurately, start heating it so it will be boiling by the time you need it).

Get two 9″x13″ glass baking dishes and lay a small towel on the bottom of each one (the towel stops the ramekins from slipping).

Heat the coconut milk in a small saucepan over low heat until steaming but not boiling.

Crack the eggs into a large bowl and add the maple syrup; whisk well.

SLOWLY add warmed coconut milk to egg/syrup mixture; whisk continually.

Add pumpkin, spices, vanilla, and salt; mix well.

Put the ramekins in the towel-lined glass dishes.  Pour the boiling water (hopefully it’s boiled by now) AROUND the ramekins (not IN, you doofus) until the water reaches halfway up the ramekins.  Yes the towel will be soaked with water; that’s the point.

Ladle the pumpkin mixture into the ramekins, and carefully transfer the glass dish to the oven.

Bake the custard cups for about 30 minutes, or until a knife inserted into the middle comes out clean.

Cool the ramekins of custard on a wire rack until they’re room temperature (about 1 hour), then top with toasted coconut.

Can be eaten warm or cooled. If refrigerating, refrain from adding coconut until ready to serve.

Original recipe altered not-even-a-little-bit from! GO SEE HER PICTURES FOR ASSISTANCE!


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