This recipe is a sneak peek from my AIP & Paleo Holiday Recipes eBook.
Still searching for something to serve for dessert this Thanksgiving, and can’t seem to find a pumpkin pie recipe that won’t set you back and knock you off your clean-eating protocol? The great news is, there’s no need to compromise!
My No-Bake Pumpkin Pies are the perfect seasonal treat, and come together in just minutes! These individually-sized desserts are made with just a few simple ingredients, and contain NO added sugar (aside from the optional spoonful of nutrient-rich molasses), letting the natural sweetness of the pumpkin shine through!
And, as the name implies, there is no need to bake them, which will save you space in the oven for the turkey and roasted vegetables! You can even make them the day before to get ahead of the game.
Go ahead–have a second helping. ;)
No-Bake Pumpkin Pies
Course:
Protocol:
Servings
6 people
Ingredients
- 2 cups 480.00 ml pumpkin puree
- 1/4 tsp 1.23 ml powdered stevia
- 1/2 cup 120.00 ml coconut cream
- 2 scoop The Myers Way® Gelatin
- 1/2 tsp 2.46 ml pumpkin pie spice
- 1 Tbsp 14.79 ml molasses (optional)
- 1/4 tsp 1.23 ml sea salt
Instructions
- To a cold medium-sized pot, add all ingredients. Then turn the heat onto medium-low and keep stirring the mixture to dissolve the gelatin. Whisk well to eliminate any clumps. After cooking for about 5-10 minutes, add mixture to high speed blender or food processor to blend all ingredients.
- Pour mixture into 6 greased ramekins and place into refrigerator for at least 6 hours or until set. Once set, serve cold and enjoy! Garnish with additional coconut cream, if desired.
