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Pumpkin Pie Bowls

These pumpkin pie bowls are a fun and creative way to enjoy all the flavors of pumpkin pie without the fuss of making a whole pie. Simply scoop out the insides of mini pumpkins, fill with a spiced pumpkin custard, and bake until golden and delicious.

Pumpkin Pie Bowls


for 6 pumpkins

  • 6 small pumpkins


  • 1 cup all-purpose flour (125 g)
  • ½ cup brown sugar (110 g)
  • ¼ cup almond milk (60 mL)
  • 2 tablespoons neutral oil
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup oats (100 g)


  • 22 ½ oz canned pumpkin puree
  • ½ cup brown sugar (55 g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup almond milk (80 mL)
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • ½ teaspoon salt

Cream Topping

  • 15 oz canned coconut cream (500 mL)
  • ¼ cup powdered sugar (40 g)

Nutrition Info

  • Calories 746
  • Fat 34g
  • Carbs 108g
  • Fiber 12g
  • Sugar 79g
  • Protein 13g

Estimated values based on one serving size.


  1. Preheat the oven to 400˚F (200˚C).
  2. Cut the tops off of the pumpkins and scoop out the seeds. Arrange cut-side up in a baking dish.
  3. Make the batter: In a large bowl, mix together the flour, brown sugar, almond milk, oil, baking powder, salt, and oats. It should have the consistency of runny peanut butter.
  4. Spread the batter inside the mini pumpkins; the moisture will aid in softening the pumpkins while cooking.
  5. Make the filling: In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, almond milk, olive oil, cornstarch, and salt until smooth. Transfer to a plastic bag, snip off the corner, and pipe into the pumpkins to fill.
  6. Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
  7. Make the cream topping: Combine coconut cream and powdered sugar in a blender and whip on medium speed for 3 minutes.
  8. Drizzle the cream over the hot pumpkins.
  9. Enjoy!
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Pumpkin Pie Bowls