Recipes

Pumpkin Pie in a Jar

by Beaming with Health on October 23, 2013

photo-3I was trying to think of a delicious Fall recipe and I knew two things. I wanted to use pumpkin and my favorite sweetener, maple syrup. News of a contest put on by Pure Canadian Maple Syrup also crossed my path, inspiring me to get into the kitchen and create something to tempt any taste buds. Finally, I was at Dandelion Chocolate this past weekend in the Mission and they had a similar treat. I was determined to recreate it in a healthier form.

Thus, my little pumpkin pie in a jar was born. These are fun to eat right after preparing them when they are still warm. They also taste delicious served cold, and this morning I repurposed mine into a breakfast dish. I scooped it out of the jar and added some sliced bananas on top. Perfection! I hope you all enjoy this cozy treat!

Pumpkin Pie in a Jar

Ingredients:

  • 4 tablespoons maple syrup
  • 3/4 cup pumpkin puree (use fresh or from a can)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 2 pinches of cardamom
  • 3 tablespoons arrowroot powder (can use cornstarch)
  • 1 1/2 cups of full-fat coconut milk
  • almond meal or graham cracker crumbles for “crust”
  • coconut cream, ice cream, or whipped cream for the topping

Add the pumpkin, maple syrup, spices, and vanilla to a pot on low-medium heat. Warm up for 5 minutes, then whisk in the arrowroot powder. Once well combined, add the coconut milk. Bring the mixture to a boil, then lower the heat, cooking for an additional 5 minutes while the mixture thickens. Continue to stir while the mixture thickens up. Set aside to cool for a bit.

Prepare your jars. Line the bottom of the jars with almond meal or crumbled graham crackers. Once the pudding has cooled a bit, carefully scoop it into the jars. Serve right away while the dessert is still warm, topping with your favorite ice cream or whipped cream. You can even top with coconut cream, which you get by scooping the thick cream from the top of a refrigerated can of coconut milk. You can also serve this dessert chilled. They make a great breakfast on the go. Just throw a lid on top, and bring it with you! Enjoy!

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