AIP Pumpkin Pie Bowls- Easy & Delicious! (Vegan)

I call these pumpkin pie bowls because they don't have a crust, they're baked in glass bowls in single serving portions. Less mess, less time and less expensive flours! 😊

Check out my Real World AIP YouTube channel for new AIP videos every Thursday!

Aaaaaand here's the print recipe!

(Links in this post may be affiliate links. That means if you purchase through the link it helps to support the blog without any cost to you🙂)

You will need:

16 oz peeled (raw!) White Sweet Potato chopped into roughly 1" cubes (about 3 c)

4 oz pumpkin puree from fresh or canned (1/2 c)

1/2 c additive-free coconut milk OR sub 1/2 c water + 1T compliant neutral oil like avocado oil

1/4 c coconut butter OR 1/4 c tiger nut butter

2 tsp cinnamon

1/2 tsp wild vanilla powder (baking game-changer!)

1/2 tsp dried ginger

1/4 tsp mace

1/4 tsp clove

pinch salt

OPTIONAL: 3-4 large medjool dates or a handful of raisins or figs

Out of an ingredient? Here's where you can find great prices on all of the spices you will need to make this as well as AIP compliant coconut milk, coconut butter, organic canned pumpkin and organic dates!

DIRECTIONS:

Puree all ingredients together in a high speed blender.

Pour into 4 greased 1c pyrex glass dishes, muffin tins, or a pie dish.

Bake at 400 degrees Fahrenheit covered loosely with foil for 1 hour.

Delicious right out of the oven, but I like it even better cold after it firms up.

Enjoy as-is or top with some whipped coconut cream!

Oh! And If you want a pie with a crust, this book has an excellent recipe that I've personally tested out!

As seen on Phoenix Helix's AIP Recipe Roundtable #243!