For years I had been searching for a good pumpkin pie recipe for Thanksgiving and would stitch it together at the last moment, which has either been a total win or a complete fail.

The recipe I present to you is not exactly “pumpkin pie”, but its damn delicious, tastes more like pumpkin pie pudding and actually pretty clean.

I used to make my pumpkin pies from scratch (buy the pumpkin > cook it > puree it > make the crust ... and viola - 5 hours later you have a pie). But if you’re like me and looking for a much simpler approach, I beg you to give this recipe a shot.

Crusts can be so much work but if you insist, try this almond flour crust and make either mini pies or a traditional pie and (for one pie, cook for ~1.5 hours).

Don’t forget coconut yogurt on top!

Ingredients

2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)

1/3 cup maple syrup or honey

1/3 cup full fat coconut milk

1 Tbsp melted coconut oil

2 1/2 Tbsp arrowroot powder or tapioca starch

2 teaspoons cinnamon

1/4 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon clove

1 tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease ramekins well with coconut oil.

Mix all ingredients together in a bowl until they are completely blended.

Pour into 6 ramekins and bake 45-50 minutes - it will still look bubbly but it will congeal as it cools.

Cool completely then refrigerate until ready to serve. Serve with coconut yogurt or whipped coconut cream.