Ingredients
6
6 servings
- •6 small pumpkins
- •1 cup all-purpose flour
- •½ cup brown sugar
- •¼ cup almond milk
- •2 tablespoons neutral oil
- •1 teaspoon baking powder
- •½ teaspoon salt
- •1 cup oats
- •22 ½ oz canned pumpkin puree
- •½ cup brown sugar
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground nutmeg
- •¼ teaspoon ground cloves
- •⅓ cup almond milk
- •1 tablespoon olive oil
- •2 tablespoons cornstarch
- •½ teaspoon salt
- •15 oz canned coconut cream
- •¼ cup powdered sugar
Instructions
- Preheat the oven to 400˚F (200˚C).
- Cut the tops off of the pumpkins and scoop out the seeds. Arrange cut-side up in a baking dish.
- Make the batter: In a large bowl, mix together the flour, brown sugar, almond milk, oil, baking powder, salt, and oats. It should have the consistency of runny peanut butter.
- Spread the batter inside the mini pumpkins; the moisture will aid in softening the pumpkins while cooking.
- Make the filling: In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, almond milk, olive oil, cornstarch, and salt until smooth. Transfer to a plastic bag, snip off the corner, and pipe into the pumpkins to fill.
- Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
- Make the cream topping: Combine coconut cream and powdered sugar in a blender and whip on medium speed for 3 minutes.
- Drizzle the cream over the hot pumpkins.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 746
- Carbohydrate: 108g
- Fat: 34g
- Fiber: 12g
- Protein: 13g
- Sugar: 79g
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