Pumpkin Pie Pots De Creme
Prep time
Cook time
Total time
Serves: 6
  • 2 cups coconut milk (or organic whipping cream if not dairy sensitive)
  • ½ cup unsweetened almond milk
  • 1 vanilla bean, scrapped clean (or 1 tsp pure vanilla extract)
  • 6 large egg yolks
  • ½ cup Swerve confectioners
  • ⅓ cup strong brewed chai tea
  • 2 tsp pumpkin pie spice
  • 1 tsp pumpkin extract
  1. Preheat oven to 325°F. Bring coconut milk/cream, almond milk and vanilla bean just to simmer in heavy medium saucepan over medium heat. Remove from heat.
  2. Whisk yolks and natural sweetener in large bowl to blend. Gradually whisk into coconut milk/cream mixture. Add chai tea and extract. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
  3. Divide mixture among six ¾-cup custard cups. Cover each with foil. Place cups in large baking pan. Add hot water to baking pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
Traditional Pots De Creme = 252 calories, 17.6g fat, 4.4g protein, 21g carbs
"Healthified" Coconut Milk = 240 calories, 23.8g fat, 4.6g protein, 5.1g carbs
"Healthified" Heavy Cream = 194 calories, 19.5g fat, 3.6g protein, 1.8g carbs

90% fat, 7% protein, 3% carbs
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/pumpkin-pie-pots-de-creme/