This recipe gives you all of the flavors of pumpkin pie without the fuss of making a crust.
Perfectly portioned and easy to make, it would be a shame if you reserved this nourishing sweet treat solely for Thanksgiving.
3 large eggs
1 (15-ounce) can pumpkin puree
½ cup full fat coconut milk
⅓ cup pure maple syrup
¼ cup cashew butter or raw cashews, soaked 4 hours, then drained
1-2 tablespoons blackstrap molasses (optional)
1 tablespoon ground pumpkin pie spice
Pinch of sea salt
½ cup raw pecans
½ cup hazelnuts
½ cup pitted Medjool dates
½ teaspoon sea salt
1. Preheat oven to 350°F.
2. Place all of the custard ingredients into a blender and puree until smooth and well mixed.
3. Pour mixture evenly into six 6-ounce (¾ cup) custard cups. Place custard cups in a large
baking dish. Pour boiling water into baking dish around custard cups to a depth of 1 inch.
Place baking dish on oven rack in the center of the oven.
4. Bake for 45 minutes or until centers are almost set. Carefully remove custard cups from
baking dish and cool on wire rack.
5. To make the crumble, place pecans, hazelnuts, dates, and salt into the bowl of a food
processor and process until nuts are finely chopped and incorporated with the dates to createa sticky, granular consistency. Crumble on top of custard cups.
Cook’s notes: If you don’t have pumpkin pie spice, use 2 teaspoons ground cinnamon, ½teaspoon ground nutmeg, and 1/4 teaspoon of dried ginger.
Recipes shared with permission from The Essential Thyroid Cookbook by Lisa Markley
and Jill Grunewald, published by Blue Wheel Press TM . Recipes © 2017 by Lisa Markley,
MS, RDN. Food photography © 2016 by Kenny Johnson. www.thyroidcookbook.com