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).
But seriously.
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!
Ingredients (Serves 6)
2 cups pumpkin puree (fresh or canned)
2 eggs
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)
Directions
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.
Crowded Earth Kitchen 
I am making this recipe this weekend!!!!!!! Truth. Eddie says I never bake. I am calling this baking and it looks delicious. And I am hoping it will fix my craving for everything pumpkin spice that Starbucks has to offer!!!!!
I think that’ll work! You might want to play around with the spices to get just the right Pumpkin Spice Latte flavor. I was on a mace (“windmill cookie flavor”) kick when I made this. A dash of cloves and/or anise would make a nice addition, too!
I’m not sure you can convince me coconut milk can replace cream. Isn’t the French way using real ingredients. I’m all for coconut but that photo from the village makes me want to dive in. I’m not sure.
Coconut milk has a high enough fat content to hold up in custard-style foods. It’s essentially a fat substitution (one fat for another) rather than a fat replacement (adding something fat free and – often – strange instead of fat). It’s a nice alternative for folks who are avoiding dairy. 🙂