Mini Crustless Pumpkin Pie Cups
(makes 4-8 depending on bowl size)
2 large eggs (3 if they are the small organic ones)
2 Tablespoons honey
1-2 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
1 tsp. ground nutmeg
½ tsp. salt
1 15 oz. can organic pumpkin
1 13 oz. can organic coconut milk
In a bowl, mix together eggs, honey, and spices. Next, add pumpkin and stir. Add coconut milk and mix well.
Pour into oven-proof custard dishes. Bake at 350 degrees for 50-60 minutes – checking every 20 minutes (time varies on how thick you poured into your containers). Insert a knife in the middle – they are done when it comes out clean. Let cool 15-30 minutes.
Optional: Top with coconut or rice whipped topping sprinkled with cinnamon. Enjoy!