Suppose you were traveling through Alsace, France and fell into the habit of sampling just one, teeny baked good in each of the boulangeries and patisseries you happened upon. Delicious? Absolutely! And harmless? Well… sure… if there weren’t somewhere around six bazillion boulangeries and patisseries in Alsace. In that case, the threat of elastic pants would be looming large. Good thing I didn’t fall into this habit (please don’t check my closet).
It. Is. Time. To. Reign. Things. In.
Don’t worry, this doesn’t mean foregoing a delightful dessert, it just means we’re going to be smart about it today. Paleo Pumpkin Pots de Crème is simple to prepare, creamy and delicious, and all-around perfect for an autumn dessert. I hope you enjoy!
2 cups pumpkin puree (fresh or canned)
1/4 cup honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground mace (or 1/2 teaspoon grated nutmeg)
1 cup canned coconut milk
Chopped almonds (garnish)
Step 1) Whisk together pumpkin puree and eggs until well combined. Whisk in honey and spices. Add coconut milk last, and whisk until well combined.
Step 2) Pour mixture into six individual serving-size ramekin dishes. Set ramekins on a baking pan and bake in a preheated 375 degree oven for 45 minutes.
Step 3) Remove from oven and sprinkle ramekins with chopped almonds. If desired, drizzle ramekins with honey. Serve warm or cold.