Gluten Free Dairy Free Petite Pumpkin Pot Pies – Serves 8

½ cup ground almonds

2 large eggs beaten

1 ¼ cup canned pumpkin puree (not pie filling)

½ packed dark brown sugar

½ cup full fat premium canned coconut milk that you’ve had in the fridge for at least 4 hours.

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground allspice

1/8 tsp. ground cardamom

Dairy Free topping…or you can use Whipped Cream if Dairy is a non issue.

Before you start your pot pies, take out your canned coconut milk from the fridge and skim off a good ½ cup of cream off the top of the coconut milk and set aside in a medium/small bowl, or 2 cup measuring cup would do. Return your reserved coconut cream to the fridge to keep cold.  (coconut cream with form on the top when the canned is chilled). 

To use the remaining coconut milk in the pot pies, whisk to combine remaining coconut cream and milk.

With an electric whisk or beaters, beat the coconut cream until thick like whipped cream, add a good heaping teaspoon of icing sugar and a couple of drops of vanilla. Whisk to combine. Use to top your Pot pies. Sprinkle with icing sugar that’s been spiked with cinnamon.

Preheat oven to 400°F. You’ll need 8- ½ cup heat proof ramekins and 2 cookie sheets

Place 4 ramekins on each cookie sheet. Divide ground almonds among the ramekins.

In a medium bowl, whisk eggs, then add the rest of the ingredients and whisk to combine well. Divide evenly among the ramekins.

Bake in preheated oven for 10 minutes, then reduce heat to 350° and continue for 12-15 minutes, or until they are mostly set. (centres should still giggle slightly but not be wet). Remove from oven and cool completely.

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