This is a recipe from my upcoming eBook, which will include lots of other clean eating recipes, yoga sequences and meditation prompts. It comes out soon, and you can get it for free when you subscribe to the YogaByCandace newsletter.
Thanksgiving is just around the corner, so what better way to prep than by making these mini crustless pumpkin pies? I made them in colored ramekins, which cut down on dirty dishes and add a little color to the presentation. The pumpkin pies are gluten free and GAPS diet friendly but don't let that fool you - they are as delicious as they are healthy. I may have gone back for seconds. And thirds.
Ingredients for No Crust Mini Pumpkin Pies
1 cup cooked mashed pumpkin
1/4c coconut milk
2T honey (use more if you want it sweeter)
dash of salt
Directions for Mini Pumpkin Pies
Combine dry ingredients. Add pumpkin, coconut milk, eggs and honey and mix well (or put in a blender and blend until smooth). Fill ramekins 3/4 of the way up, and bake at 350 for 45 minutes, or until you can pierce it with a knife and have it come out clean.
PS- More healthy recipes.