Pumpkin Pie Pots de Creme

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One of the biggest nutrition hurdles to overcome at any holiday feast is dessert. How many of you have been in this position: you've successfully navigated the entire meal so far, sticking to turkey/ham/etc and all the vegetable-based side dishes; sure, maybe you overate a bit (or a lot) but at least you've manage to avoid the grains, added sugars, and other unsavory ingredients. And then, just when you're feeling successful, out come the pies and cookies. "Just a small sample won't hurt," you tell yourself....five minutes later you return to consciousness from your sugar-induced black-out wondering what just happened. Well guess what? NOT THIS YEAR!

Okay, so all joking aside, the easiest way to navigate this whole dessert situation is quite simple really: just bring your own, healthier version of your holiday favorite! You'll get to enjoy a nice treat while avoiding the uncomfortable interrogation that often comes when abstaining from dessert. Plus, when others enjoy the dessert you've made, it provides a great opportunity to discuss your new dietary practices on your own terms and in a positive light -- eating healthy does not require deprivation! You can do this!

I've been working on this recipe for a while now (I was having trouble with the ratios on my homemade pumpkin pie spice) but I've got it ready for you juuuuuust in time for Thanksgiving! I love these little pots de creme (and I'll be working on some other flavors in the future) and they're a great "make-ahead" option for any dinner party, since they need at least a few hours in the fridge to set. I haven't tried it yet, but I also suspect this recipe would make a great pumpkin pie filling as well. Needless to say, I'll be searching for a AIP-friendly pie crust recipe tonight!

Yield: 4 servings


  • 1 can coconut milk (guar gum free for the AIP-folks)

  • 1/2 cup pumpkin puree

  • 1 very ripe banana

  • 1 tbsp cinnamon

  • 1.5 tsp ginger

  • 1/8 tsp cloves

  • 1/8 tsp mace (if not AIP, you can use 1/4 tsp nutmeg)

  • pinch of salt

  • 1 tbsp gelatin


  • Combine all ingredients except the gelatin in a small pot and bring to a simmer.

  • Allow this to simmer for ~15 minutes, allowing the banana to soften and the flavors to assimilate.

  • Combine gelatin with a few ounces of cold water; let sit for a minute or two.

  • Add gelatin to the rest of the mix, blend until smooth

  • Pour into serving cups

  • In the serving cups I used, they set in about 3 hours, but this may vary.

And of course, pumpkin pie just isn't the same without whipped cream! Make it fresh with whipping cream or coconut cream!

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Whipped Coconut Cream