Ingredients
Scale
- 2 cups fresh pumpkin puree (from about 1 sugar pumpkin)
- 1 cup full-fat coconut milk
- 1/2 cup pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 tbsp freshly grated ginger
- Optional: whipped cream and toasted pumpkin seeds
Instructions
- Preheat oven to 375°F (190°C).
- Slice the sugar pumpkin in half, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- Scoop out the flesh into a blender. Add coconut milk, maple syrup, cinnamon, nutmeg, and ginger. Blend until smooth.
- Transfer mixture to a mixing bowl; adjust sweetness or spices to taste.
- Pour into an oven-safe dish or pie crust and smooth the top.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Cool at room temperature before serving topped with whipped cream and toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 180
- Sugar: 10g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg