Coconut Maple Pumpkin Ramekins

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut cream concentrate
1/3 cup hot water
2 eggs
15 oz. organic pumpkin pie mix
1 teaspoon vanilla
2-3 tablespoons maple syrup

Preheat oven to 350 degrees ºF.

Place coconut cream concentrate in a small bowl and pour hot water on top. Let sit for a minute or so and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup and coconut cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes and then drizzle with maple syrup. Serve warm or at room temperature.

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Published on December 17, 2014

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4 Comments

Adelle Logan January 21, 2015 at 12:40 pm - Reply

Is pumpkin pie mix a prepared combination of pure pumpkin and pumpkin spices?

Sarah January 22, 2015 at 4:24 pm - Reply
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That and sugar.
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sarah December 27, 2014 at 7:04 pm - Reply

Coconut cream concentrate is not a suitable egg replacer. I recommend flax or chia “eggs” or a sticky sweetener such as honey.

Paris Golec December 27, 2014 at 11:05 am - Reply

My daughter is allergic to eggs and egg replacers. I see so many wonderful recipes such as the one above that contain eggs ( lots of eggs) they cause her to seizure from an allergic reaction.  Is it possible since the coconut concentrate is used as a thickener can it be used as well as an egg replacer?

Coconut Maple Pumpkin Ramekins