Mini Ginger Pumpkin Pies with Toasted Coconut [Paleo]

By November 21, 2014Featured, Recipes

Thanksgiving is almost here! Turkey/tofurkey, stuffing, green beans, cranberry sauce, mashed potatoes… are you drooling yet?

We have so much to be thankful for, but this post will help you appreciate your taste buds this holiday season. Don’t bore them with the same sugar-laden death traps.

Treat them to spicy little morsels of FALL! Because ginger is delicious and you should all learn to love it. Like right now.

If you include these in your Thanksgiving set up, please remember the wise saying: “Pics, or it didn’t happen!”

I want to see your lovely creations, so post them on the Facebook page, or tag me in them on InstaFaceTwinterest (any social media platform). Enjoy!

Mini Ginger Pumpkin Pies w/ Toasted Coconut

Recipe by Kathryn Lampert of Nutritional Wisdom

Makes 2-3 pies

Ingredients

  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • 1 (14-ounce) can unsweetened coconut milk
  • 1/2 cup flaked or shaved sweetened coconut, toasted
  • 1/2 chopped raw walnuts, toasted

Directions

  1. Preheat oven to 375°.
  2. Combine all ingredients (except toasted coconut and walnuts) in a large bowl, stirring with a whisk until smooth.
  3. Pour pumpkin mixture into small individual ramekins or glass bowls.
  4. Place pies on a baking sheet. Place baking sheet on lowest oven rack.
  5. Bake at 375° until the pumpkin doesn’t jiggle.
  6. Remove from baking sheet; cool 1 hour on a wire rack.
  7. Refrigerate 2 hours or until chilled.
  8. Sprinkle coconut and walnuts over pie.

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