Yes, you read that right.
Pumpkin Pie. For one.
An entire pumpkin pie all to yourself. Completely rich & creamy. Completely healthy. And completely guilt-free.
This week I finally invested in a good pair of ramekins. I’ve been in the need of this type of baking dish for a while now, especially when creating healthy single serving recipes such as my Blueberry-Jammed One Minute Muffin, Ooey-Gooey Double Chocolate Brownie for One, and Italian Cream Cake… In a Mug. While all of these recipes can be made in bowls, mugs, or even muffin-tins, I’ve found that their presentation is never as enticing as it would be if made (or displayed in) a ramekin.
That being said, when I found the cutest pair of ramekins at the grocery store this week, I couldn’t wait to run home and whip up another single serving recipe. And what better to enjoy all by yourself than a decadent slice of pumpkin pie? Or, in this case, an entire mini-pumpkin pie.
Every thanksgiving, once we’ve all eaten our weight in turkey and stuffing, my aunt whips out the pumpkin, apple, and pecan pie. Usually, I’m so stuffed I can barely take another bite… so I do some jumping jacks and serve myself a slice of each different pie. And trust me, even though I’ve already eaten enough to feed an army, I still have to literally pull myself away from the pumpkin pie after that first slice.
Because, if you’ve ever had a purely decadent pumpkin pie, can you honestly say you’ve been able to stop after just one slice? If so, you must have some downright amazing self control! I, on the other hand, continuously find myself battling, well, myself for that second slice of pie.
Which is why, as you can probably guess, this recipe is perfect for me. Single serving have come to be two of my favorite words when it comes to baking for this reason alone. Because no matter how much you eat, you’re never going to overeat. Basically avoiding my the pie-eating contest I end up having with myself each year at Thanksgiving. Plus, this recipe’s much less time consuming to make than an entire pumpkin pie, saving you both time and calories in the long run.
And did I mention you can guiltlessly eat it all?
Creamy Pumpkin Pie for One
- 1 tbs walnut halves & pieces
- 1 1/2 tbs oats
- 1 tsp honey
- 1/3 c pumpkin puree
- 1/2 tsp flax seeds
- 1/8 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- 1/8 tsp baking powder
- 1 tbs stevia
- 1/4 tsp melted coconut oil
- 1/2 tsp full fat coconut milk
- 1/4 tsp vanilla extract
Preheat oven to 350 °F and grease a small ramekin or baking dish. In a food processor or blender, process walnuts and 1 tbs oats. Once slightly chunky, pour into a small bowl and combine with honey, rolling into a ball. Press into ramekin or muffin tin, packing into the bottom until completely covered. Press down on the edges of the bottom, so that the dough reaches about 1/2 a centimeter up on the sides. Bake in the oven for 13-15 minutes, or until golden brown.
While crust is cooling, raise the oven’s temperature to 400 °F. In a small bowl, combine pumpkin puree, pumpkin pie spice, cinnamon, baking powder, stevia, coconut oil, coconut milk, and vanilla extract. Blend the remaining 1/2 tbs oats and flax seeds in a blender or coffee grinder, until they’ve reached the consistency of flour. Add to the pumpkin mixture and stir until fully combined. Scoop into crust and smooth down with the back of a spoon or knife. Bake for 13 minutes and then set in the fridge to cool for at least 20 minutes, or in the freezer for no more than 10. Once set, remove and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)