Healthy Pumpkin Dessert
I love the change of seasons and what that means for recipe testing. This week, I was able to find pork necks, acorn squash and canned pumpkin at the market. I’m really excited about the pumpkin which has been absent from the grocer’s shelves since Thanksgiving last year due to the previous pumpkin shortage. I keep reading all of the interesting recipes that people are trying with pumpkin and have been wanting to try several including pumpkin & Greek yogurt, pumpkin muffins (w/ coconut flour), and pumpkin custard. This is my take on the latter, a non-dairy version of pumpkin pie filling. I like to take the filling and place it into individual ramekins and sprinkle toasted nuts on top for serving. Eliminating the crust gets rid of extra calories and gluten. I tend to fix low sugar desserts. If you prefer things sweeter, adjust to your tastes. I have tried this with lots of pumpkin pie spice and cinnamon and vanilla but no added sweetener.
Healthy Pumpkin Dessert
1 can (15 oz.) pure pumpkin (or homemade puree)
3 eggs
2/3 cup coconut milk (or canned evaporated milk)
1 t – up to 2 T pumpkin pie spice
1 t vanilla extract
1 T maple syrup
2 t brown sugar
dash salt
Toasted walnuts or pecans or coconut for topping
Whipped cream (optional)
In a large bowl, combine pumpkin, eggs, milk, pumpkin pie spice, vanilla, sweeteners and salt. Thoroughly mix until uniform throughout and all spices are well mixed and combined. Pour into prepared ramekins or an 8X8 pan. Bake in a preheated 325 degree oven, about 25 minutes for ramekins and 40 minutes for the large pan. Pumpkin mixture should be set but still slightly jiggly when you remove from the oven. Serve warm topped with optional whipped cream and toasted nuts. Store any leftovers in the refrigerator.
shared at $5 Dinners, Real Food Wednesdays, Pennywise Platter, Food Renegade, Grocery Cart Challenge, Works for Me Wednesdays, Ultimate Recipe Swap, and Tempt My Tummy Tuesday
I like to make low cal desserts too. This one looks delicious! I also like that you used coconut milk, I just bought a can today just to have on hand.
Hi Brenda, coconut milk also blends well without separating. I hope you like this.
This sounds delicious! I had a bumper pumpkin crop this year, so good recipes are just what I need.
Tamlynn, this is the first Fall that I’ve really embraced the pumpkin harvest and am trying various different recipes. I’m looking forward to experimenting. Thanks for visiting!
Wow, I didn’t realize there was a pumpkin shortage! I still have lots of pumpkin in the freezer from last year’s pumpkins, and there’s over a dozen sitting on my porch waiting to be roasted and pureed.
I just made a similar pumpkin recipe which cooked at 425 for an hour. I had considered doing it in ramekins; it’s nice to read that someone else has tried it.
I love the idea of using maple syrup as a sweetener. I added a bit of molasses to mine, but still felt that the taste was a bit mild.
Barb, I would have loved a freezer full of pumpkin. The maple syrup seems to complement the pumpkin and spices well, letting you use less. Thanks for commenting.
Looks really good. I’m getting into pumpkin..
Judee, I’m getting into pumpkin as well. Right now, I’m trying some savory recipes. Hope to have some to share. Thanks for visiting.
I’ve linked this recipe to my blog, great recipe!
Tamlynn, great! Thanks so much for the link.
What a great dessert! I can’t wait to try some!!
Come on over and say “hi” will ya? Maybe “like” me on Facebook? I recently set up a page, you can find it here:
http://facebook.com/MarnisOrganizedMess
Hi Marni, will stop by.
I collect pumpkin recipes and i would like to try yours. I am concerned by the amount of pumpkin pie spice—i know that every baker is free to adjust the spices to their taste, but I am wondering if there was a typo. Perhaps it should read two teaspoons (t)—is two T (Tablespoons) correct? Thanks!
Hi Merry, in my last batch, I actually did make it with 1 T of cinnamon and 1 T of pumpkin pie spice and a full teaspoon of vanilla and no added sweetener. This is on the high side, especially for pumpkin pie spice (there is a strong nutmeg and ginger component) and you can certainly start with a much lower amount, but I was trying to use more cinnamon and vanilla to offset the lack of sugar.
This sounds lovely – a perfect holiday dessert!
Hi April, thank you.