From December/January 2014 issue
Serves 4


  • Virgin coconut oil, for greasing the ramekins
  • ¾ cup pure pumpkin puree (not pumpkin pie filling)
  • ½ cup canned coconut milk (full fat)
  • 1 large egg
  • ¼ cup coconut palm sugar
  • 2 TBSP arrowroot starch
  • 1 TBSP ground cinnamon
  • 1 TBSP honey or maple syrup
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp sea salt
  • Chopped walnuts, for garnish (optional)


  1. Preheat oven to 350ºF. Lightly grease 4 small (3½-inch diameter) ramekins with coconut oil.
  2. In a large

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