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Pumpkin Pots


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  • 2 large eggs
  • 2 egg yolks
  • 13.5 Ounce unsweetened can of coconut milk
  • 1 Teaspoon vanilla extract
  • 15 Ounces unsweetened pumpkin puree
  • 1/4 Cup granular sugar substitute (xylitol)
  • a pinch powdered pure stevia
  • 3 Tablespoons sugar-free pancake syrup
  • 1 Teaspoon ground ginger
  • 1 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 3/4 Teaspoon salt



Step 1

Preheat oven to 400°F. Lightly grease 6 ramekins; set aside. You will also need a pan big enough to accommodate all the ramekins and deep enough to hold 1-inch of water without spilling into the ramekins.

Whisk the eggs with the coconut milk and vanilla in a medium bowl. Set aside.

In a medium sauce pot combine the pumpkin, granular sugar substitutes, maple syrup, ginger, cinnamon, nutmeg and salt. Cook over medium-high heat until reduced slightly, fragrant and shiny; about 15 minutes stirring often to prevent burning on the bottom of the pan. Remove from heat and quickly whisk in the egg mixture.

Divide mixture into 6 ramekins (do not overfill) and place in a deep sided pan. Fill the pan with hot water until it reaches about 1-inch up the side of the ramekins. Place in oven and bake for 10 minutes at 400°F then reduce heat to 300°F and cook an additional 25-30 minutes or until the centers jiggle only slightly in the center. Remove from oven and allow to sit in the water bath to cool to room temperature. These are wonderful eaten warm about 20 minutes after baking or cold after being refrigerated for at least 3 hours or up to 2 days. Store leftovers in the refrigerator covered with plastic wrap and eat within 1 week. Top with a dollop of whipped cream just before serving if desired.

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