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Coconut Milk Pumpkin Pie Crème Brûlée
Dairy-free and paleo-friendly this recipe tastes great all year long. Try making it the day before for an easy dessert that is ready when you are.
  1. Preheat oven to 325 degrees.
  2. In a high-speed blender, puree the egg yolks, egg, coconut milk, pumpkin puree, pumpkin pie spice, stevia, and honey.
  3. Pour into 6 ramekins that have been sprayed with nonstick coconut oil spray.
  4. Place in a large baking dish and pour 2 cups of water around the base of the ramekins.
  5. Bake for 25 minutes, then sprinkle the coconut palm sugar gently on top of each crème brûlée.
  6. Cook an additional 10 minutes, or until the center of the crème brûlée has firmed and is no longer liquid.
  7. Remove from oven. Cool completely.
  8. If you’d prefer to brown the sugar with a culinary torch, you can. But the sprinkles coconut palm sugar will harden and crystallize as the crème brûlée cools.

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