Mini Crustless Pumpkin Pie Cups

(makes 4-8 depending on bowl size)

2 large eggs (3 if they are the small organic ones)

2 Tablespoons honey

1-2 tsp. ground cinnamon

¼ tsp. ground cloves

¼ tsp. ground ginger

1 tsp. ground nutmeg

½ tsp. salt

1 15 oz. can organic pumpkin

1 13 oz. can organic coconut milk

In a bowl, mix together eggs, honey, and spices. Next, add pumpkin and stir. Add coconut milk and mix well.

Pour into oven-proof custard dishes. Bake at 350 degrees for 50-60 minutes – checking every 20 minutes (time varies on how thick you poured into your containers). Insert a knife in the middle – they are done when it comes out clean. Let cool 15-30 minutes.

Optional: Top with coconut or rice whipped topping sprinkled with cinnamon. Enjoy!

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