Last of the pumpkin craze....

First of all I would like to clear something up. Remember in my previous post, I had said that pumpkins do not taste good on their own?? I went on to say that they need some sweetness to be palatable. Well, I am here to tell you that I take it back!! I roasted my own pumpkin (yes, and it is really not that hard), pureed it, tried it on its own and it was delicious!! I enjoyed a big 'ol bowl of it this week and am going to get some more pumpkin to enjoy it again! The only pumpkin I had tried on its own in the past was canned pumpkin and while canned pumpkin is okay to use in recipes...it is not the same as freshly roasted pumpkins. Learn how easy it is to roast your own pumpkin here!!! I highly recommend trying it! And with Halloween being this weekend, what better time to try roasting your own pumpkin with the family?? And don't forget about the nourishing and tasty pumpkin seeds.

Okay, for all of you crazy pumpkin 'like minded' people like me out there.......I have my final pumpkin recipe coming but first I want to share with you a few of my fellow Blogger's amazing pumpkin ideas;

1.Pumpkin Porrage from the creative Meghan Telpner

2. Roasted Pumpkin Medley...another one from Meghan Telpner
3.Pumpkin Pie Ice Cream from the gluten free goddess @ Elana's Pantry
4.Chocolate Pumpkin Pots (yes chocolate and pumpkin..Mmmm) by the lovely Ricki Heller

Okay now for my recipe. I was looking for a pumpkin pie type dessert without all of the added sugar and calories and here is what I came up with.

Crustless Pumpkin Pie



1/2 cup of pumpkin puree (you can make you own or purchase)
1 heaping tsp of pumpkin pie spice (check out Meghan Telpners Pumpkin porrage recipe to get the recipe for pumpkin pie spice...see above)
1 egg
1 tbsp of pure maple syrup or 10 drops of stevia (or 2 tbsp of maple syrup)
1 tsp vanilla extract
½ cup of light or full fat coconut milk ( I used light this time because I wanted something light....but go ahead and use the full fat)

Pre-heat oven to 350F.

Set a pot of water on the stove to bring to a boil.

Combine pumpkin and spices in one bowl. In a separate bowl, beat eggs and add the rest of the ingredients and mix.
Whisk the egg mixture with the pumpkin mixture.
Pour custard into 3 ramekins (1/2 cup). Place ramekins in a deep baking pan. Add water to cover ½ of the ramekins. Carefully place in the oven and bake for 1 hour + 10 minutes or until firm.
Serve warm or chilled.

Share with me!!! What are you doing to make this Halloween weekend just a touch healthier for you and your family???