We are officially less thank two weeks away from my favorite holiday!
Thanksgiving is all about spending time with family, appreciating the gifts we have, and eating all the delicious foods. Christmas is also fun, don’t get me wrong, but involves SO much more planning.
Not that Thanksgiving is a complete walk in the park🦃 . For those of you who are preparing a meal for the first time (or are just bringing a dish to Friends-giving), it can be an intimidating process! No one wants to serve a lackluster side that disappoints the crowd, right?
Consider this recipe your gateway into a simplistic, yet delectable, dessert course.
“Pumpkin Pie in a Cup”🎃🥧
My good friend Jovanna was actually the inspiration for this post; I definitely have her to thank for the idea!
I’m sure there are pumpkin pie purists out there that will not appreciate my complete elimination of a crust. The filling is the best part, is it not?! It is also very customizable to your own tastes, with no blender or set time in the fridge required.
I can definitely see myself whipping this up long after the holiday, and I hope you all do the same. Please tag @garlic_head so I can see your lovely creations!
- 1 15 oz can of pumpkin puree (not pie filling)
- 1 5.3 oz can coconut cream (a little more than ½ cup)
- 1 -3 TBS maple syrup (depending on personal preference)
- 2 heaping tsp pumpkin pie spice
- Optional add ins: 1 tsp vanilla extract, pecans, pomegranate arils
- Dairy free whipping topping to serve, optional
- In a medium sized bowl, empty entire cans of pumpkin and coconut cream. Using a fork, whip vigorously for 30 seconds, until entirely combined. Add maple syrup and pumpkin pie spice, stirring once more to incorporate.
- Serve immediately in small glasses or ramekins, topping with pecans, dairy-free whipped topping, and pomegranate. Mixture will keep in the fridge for up to five days.