Crustless Pumpkin Pie

Serves: 10

Ingredients:

• 2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
• 1 cup full-fat canned coconut milk
• ¾ cup pure maple (or sugar-free maple) syrup
• 6 large eggs
• 1 tablespoon pumpkin pie spice
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• Pinch of sea salt
• Sugar-free whipped cream for serving, optional

Instructions:

1. Preheat oven to 350°F.
2. In a medium mixing bowl, whisk together all ingredients except for whipped cream until smooth.
3. Pour the mixture evenly into ten 4-ounce ramekins and place them on a baking sheet.
4. Bake for 25–30 minutes, until the centers are just slightly jiggly.
5. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
6. Serve chilled with a dollop of whipped cream, if desired.
7. Can be stored covered without whipped cream in the fridge for up to 4 days. Recipe can be cut in half for smaller settings.