Happy Fall! As you can tell, I’m ALREADY going pumpkin crazy. I apologize in advance. But for those pumpkin lovers out there who love pumpkin pie that don’t care to make an entire pie for themselves, this is your recipe. This recipe is, well.. as easy as pie. It’s so easy to make, you’re going to have difficulty not making it. The best part? It’s completely compatible with the program I’m doing. I feel like I’m winning today..
I came up with this recipe 2 years ago, but I knew I had to make it today, but I had to make it better. It has a few tweaks, so if it looks familiar, that’s why!
(paleo, grain-free, 21-day fix approved)
Ingredients
- 3 tablespoons almond meal
- 3 tablespoons coconut flour
- 2 tablespoons melted coconut oil or melted butter
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- Pinch of sea salt
Process:
[Preheat oven to 350]
1. Mix all ingredients thoroughly in a small bowl.
2. Place ingredients in 2 greased mugs (or ramekins). Bake for 30 minutes.
3. Let cool for 10-20 minutes and enjoy warm with ice cream!
21-Day Fix
1/2 Red
1 Green
1 Blue
2 Teaspoons
Looks delicious. Going to make this weekend……
Can you use fresh pumpkin??
Hi Theresa.. Yes, you can! Just make sure it's similar consistency to canned pumpkin. Just drain the water! 🙂