Crustless Pumpkin Pie

Vegan, Vegetarian, Dairy-Free, Lactose-Free, Gluten-Free, Sugar-Free, AHS Elimination Diet

Positive Nutrition Aspects

Brain-Healthy Food, Carotenoid-Rich Food, Flavonoid-Rich Food, Potassium-Rich Food

Serves 4 as a dessert

Equipment Needed

1. Can Opener
2. Pot
3. Whisk
4. Measuring Cups
5. Measuring Spoons
6. Four 8 oz ramekins

Ingredients

1 can (13.5 oz) organic coconut cream
1 can (15 oz) organic pumpkin
1 tablespoon pure monk fruit (It is important that it is pure and has no additives, no sugar alcohol) - Chef's Recommendation
1 teaspoon cinnamon
½ teaspoon allspice
1 tablespoon ground arrowroot - Chef's Recommendation

Instructions

1. Preheat the oven to 350 degrees.

2. In a pot put the coconut cream along with the ground arrowroot.

3. Mix well with the whisk.

4. Turn the heat on the burner to medium high.

5. Continuing to stir, heat to a boil and reduce to a simmer for 5 minutes.

6. Add the pumpkin, cinnamon, pure monk fruit and allspice.

7. Stir and mix well.

8. Pour into the ramekins to the top. Unlike conventional pumpkin pie, the coconut milk pumpkin pie shrinks during cooking, so fill as close to the top as you can.

9. Place the ramekins in the oven.

10. Set a timer for 90 minutes. Yes - 90 minutes. One of the things that is important with pumpkin pie is to cook it fully. Some people do not like the taste of pumpkin pie because it is undercooked.

11. Enjoy this special holiday treat.



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