The babies did not want to try it the first time I offered it to them, but then ate a cup a piece the second time. The big boys turned their noses up at it right away and wouldn't try it. I didn't feel like battling so I didn't bother with the one bite rule. I thought it was really good and didn't miss the crust at all which adds a whole lot of calories anyway.
This recipe was inspired by Debbie Does Dinner.
1 15 oz (or 16 oz) can pumpkin puree (not pumpkin pie filling)
2/3 cup honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 eggs, beaten
2/3 cup coconut cream****
1/4 cup full fat coconut milk
Preheat oven to 375 degrees.
Mix all ingredients until well combined. Grease casserole dish (any size, but time in oven will vary according to how shallow and long your dish is). I used a round 9" casserole dish.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-35 minutes or until knife inserted comes out clean.
Scoop into bowls and top with Coconut Cream Topping From Frugal Crunchy Christy and sprinkle with cinnamon.
****Put two cans of full fat coconut milk in fridge and let sit for several days. The milk should seperate into a very thick cream on top and liquid on the bottom. Scoop out the top layer. This is the coconut cream you should use. It is also used for Coconut Cream Topping From Frugal Crunchy Christy's recipe.
Linked to: Tempt My Tummy Tuesday
Delicious Dishes
Hearth and Soul Hop
Tuesday Twister
Tasty Tuesday
Real Food Wednesday
Simple Lives Thursday
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