These pumpkin pie bowls are a fun and creative way to enjoy all the flavors of pumpkin pie without the fuss of making a whole pie. Simply scoop out the insides of mini pumpkins, fill with a spiced pumpkin custard, and bake until golden and delicious.

Quick Info

⏱️ 70 min • 🍽️ 6 servings • ⭐ 84%

Nutrition

736 cal • 13g protein • 108g carbs • 32g fat

Tags

[North American] • [Dairy-Free] • [Vegan] • [Vegetarian] • [Desserts] • [High-Protein] • [High-Fiber]

Ingredients

• – 6-8 small pumpkins
• – 1 cup flour
• – 1/2 cup brown sugar
• – 1/4 cup almond milk
• – 2 Tbsp. oil
• – 1 tsp baking powder
• – 1/2 tsp salt
• – 1 cup oats
• – 1 1/2 cans pureed pumpkin
• – 1/4 cup brown sugar
• – 1 tsp cinnamon
• – 1/2 tsp ginger
• – 1/2 tsp nutmeg
• – 1/4 tsp cloves
• – 1/3 cup almond milk
• – 1 Tbsp. olive oil
• – 2 Tbsp. corn starch
• n/a
• – 1 15 oz can coconut cream
• – 1/4 cup powdered sugar

Instructions Preview

1. Preheat the oven to 400˚F (200˚C).
2. Cut the tops off of the pumpkins and scoop…
3. Make the batter: In a large bowl, mix toge…

…and 6 more steps

---