One of my favorite things to eat on Thanksgiving is pumpkin pie! I love the creaminess of the pumpkin with the flakey crust! But sometimes a pie is just too daunting to tackle or perhaps you want the same ‘vibe’ but don’t want to go through the hassle if you’re wanting this treat on a whim. So here’s what I came up with — a Paleo Pumpkin Pie Pudding w/Crumble Crust! It’s suuuuper easy and gives you all the pumpkin pie feels without the task of rolling out a crust and preparing a pie.
I’m sure I’ll be baking a pumpkin pie for the upcoming holidays but for a smaller dinner party, these little single serve Paleo Pumpkin Pie Pudding w/Crumble Crust will be perfect. If you’re like me, you certainly don’t need the holidays to roll around to make a pumpkin treat – so as mentioned, these are a great idea for that pumpkin pie taste without going through all the pie making methods. BUT if you’re ‘all in’ for making a pumpkin pie, here’s a recipe for you! This Paleo Pumpkin Pie won over my non-paleo families tummies so if you make it, don’t tell anyone it’s “paleo”……and see what they say!
There’s so many sweet treat recipes out there and yes, I know ….so hard to choose which ones to try. I get it! I try and create recipes that are time friendly because I pretty much want to be in and out of the kitchen in a timely fashion. I do love baking and/or cooking but I try to be efficient with time. Making the Paleo Pumpkin Pie Pudding w/Crumble Crust is exactly what I’m talking about in terms of a quick and easy recipe, that tastes amazing! I’m especially fond of these recipes when you’re in the kitchen making other dishes for gatherings!
Well, there you go my friends. I hope you take a stab at these little Paleo Pumpkin Pie Pudding w/Crumble Crust treats and though they serve 6, you can always double the recipe for more!
- 1 8oz tub of Kite Hill Cream "Cheese" (or favorite cream cheese)
- 1/2 can, canned pumpkin
- 1/4 cup + 1 tbsp coconut sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 2 tbsp coconut oil, melted/cooled
- 1/4 cup cassava flour
- 2 heaping tbsp lard or grass-fed butter
- 1 tsp honey
- pinch of salt
- Preheat oven to 350 degrees.
- In a medium bowl, combine the cream "cheese", canned pumpkin, coconut sugar, pumpkin pie spice, cinnamon, vanilla, and cooled coconut oil. Whip or whisk until fully incorporated.
- Place in refrigerator while making up the crust crumble.
- In a small bowl, mix the cassava flour, lard or butter, honey & salt. Pour the batter into a small baking dish (4x4 or 3x5).
- Bake at 350 for 8-10 min. It should be golden brown. Being careful of hot pan, use a fork to break up the crust until it has the consistency of broken/crumbled cookies. Let sit on cooling rack to cool.
- Once crumbled crust is cooled, take a tablespoon and scoop out into 6 individual ramekins - dividing evenly.
- Take the pudding out of fridge and either place into piping back to swirl into ramekins or use a small scooper to dollop into each ramekin. Sprinkle with cinnamon or pumpkin pie spice!
- Keep/store in fridge til ready to serve*
- *Cover with plastic wrap if storing for more than a day.
