PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

Pumpkin Pie Bowls

Ingredients

for 6 pumpkins

  • 6 small pumpkins

Crust

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

Filling

  • 1 ½ cans pureed pumpkin
  • ½ cup brown sugar (55 g)
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅓ cup almond milk (80 mL)
  • 1 tablespoon olive oil
  • 2 tablespoons corn starch
  • ½ teaspoon salt

Cream Topping

  • 15 oz canned coconut cream (500 mL), 1 can
  • ¼ cup powdered sugar (40 g)

Nutrition Info

Shop ingredients with
    Calories 1018
    Fat 33g
    Carbs 184g
    Fiber 25g
    Sugar 74g
    Protein 18g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Gut 6-8 small pumpkins, and place on a baking sheet.
  3. Combine all crust ingredients in a medium sized bowl. It should be the consistency of peanut butter, or more runny.
  4. Spread over the inside of the mini pumpkin - the moisture will aid in softening the pumpkin while cooking.
  5. Combine all filling ingredients in a large bowl. Mix until smooth. Use a plastic bag to squeeze into the pumpkins.
  6. Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
  7. Combine coconut cream and powdered sugar, and beat or whip for three minutes. (for fluffier whipped cream, use thicker coconut cream, and chill for 1 hour). Drizzle cream over top of hot pumpkin.
  8. Enjoy!
NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.

NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.