Pumpkin Pie Bowls
featured in Pumpkin Desserts
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.
Ingredients
for 6 pumpkins
- 6 small pumpkins
Crust
- 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)
Filling
- 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 736
- Fat 32g
- Carbs 108g
- Fiber 12g
- Sugar 79g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- Cut the tops off of the pumpkins and scoop out the seeds. Arrange cut-side up in a baking dish.
- 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.
- Spread the batter inside the mini pumpkins; the moisture will aid in softening the pumpkins while cooking.
- 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.
- Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
- Make the cream topping: Combine coconut cream and powdered sugar in a blender and whip on medium speed for 3 minutes.
- Drizzle the cream over the hot pumpkins.
- Enjoy!
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