This Pumpkin Dessert Is the Perfect Way to End Any Fall Meal

Our health editor’s new go-to pumpkin recipe.

MikeTyes

Sep 19, 2024 - 21:02

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This Pumpkin Dessert Is the Perfect Way to End Any Fall Meal

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Author:

September 19, 2024

New York Times Best Selling Author

By Danielle Walker

New York Times Best Selling Author

Danielle Walker is a two-time New York Times Best Selling author and photographer of cookbooks "Against all Grain" and "Meals Made Simple."

September 19, 2024

I think we can all agree, September is the new October when it comes to embracing pumpkin recipes and that it’s really never too early to start. Plus, who doesn’t love sneaking a vegetable into a sweet treat whenever the chance arises? Pumpkin is a great source of fiber and beta-carotene—making it an excellent food to show your gut and skin some love.

These Crustless Pumpkin Pies from NYT best-selling cookbook author Danielle Walker’s new book Make It Easy can help you fast-track your way to a satisfying seasonal dessert made with real ingredients.

Crustless Pumpkin Pies

Serves 6

ACTIVE TIME: 5 MINUTES

Ingredients

2 (15-ounce) cans pumpkin puree1 cup full-fat coconut milk 3⁄4 cup pure maple syrup6 eggs1 tablespoon pumpkin pie spiceZest of 1 lemon2 teaspoons vanilla extract1 pinch of sea saltDairy-free whipped cream for serving (optional)

Method

Preheat oven to 350°F.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 six 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.