In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
Bake for 25 to 30 minutes.
Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
Serve with whipped cream, if desired.
Meal Plan Check Boxes:
1 Fat 1 Fruit 1/2 protein
Nutritional Facts: 1 mini pie Calories: 125, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Sugar 3.5 g
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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Ingredients:
2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
Ingredients:
4 cups thinly shredded brussels sprouts, 12 oz total
1/4 cup roughly chopped pecans, 1 ounce
2 tablespoons extra virgin olive oil
1 tablespoon minced shallots
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