- 3large eggs
- 1 (15-ounce)can pumpkin puree
- 1/2 cupfull fat coconut milk
- 1/3 cuppure maple syrup
- 1/4cup cashew butter or raw cashews, soaked 4 hours, then drained
- 1-2Tbsp blackstrap molasses (optional)
- 1Tbsp ground pumpkin pie spice
- Pinch of sea salt
- 1/2cup raw walnuts
- 1/2cup hazelnuts
- 1/2cup pitted Medjool dates
- 1/2tsp sea salt
- Preheat oven to 350°F.
- Place all of the custard ingredients into a blender and puree until smooth and well mixed.
- Pour mixture evenly into six 6-ounce (¾ cup) custard cups. Place custard cups in a large baking dish. Pour boiling water into baking dish around custard cups to a depth of 1 inch. Place baking dish on oven rack in the center of the oven.
- Bake for 45 minutes or until centers are almost set. Carefully remove custard cups from baking dish and cool on wire rack
- To make the crumble, place walnuts, hazelnuts, dates, and salt into the bowl of a food processor and process until nuts are finely chopped and incorporated with the dates to create a sticky, granular consistency. Crumble on top of custard cups.
This recipe is a great dairy, soy, and gluten free alternative to a traditional pumpkin pie. By foregoing the crust and sugar in the filling, and adding natural flavorful sweeteners like dates, maple syrup and molasses, you can create a nutrient dense dessert that will be loved by the whole family!
Thanks to our dietetic intern Nicole Sohayegh for this recipe and her demonstation of it on our private Facebook group “Ingredients For Healthy Families” more information here. Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment.