1. Preheat oven to 350°F (175°C).
2. Place 4 ramekins (6 oz each) in a deep baking dish or roasting pan.
3. In a blender or bowl, whisk together pumpkin, coconut milk, eggs, maple syrup, vanilla, spices, and salt until completely smooth.
4. Strain mixture through a fine-mesh sieve (optional, for ultra-smooth texture).
5. Divide evenly among ramekins.
6. Carefully pour hot water into the baking dish around the ramekins, about halfway up the sides (this creates a water bath for gentle baking).
7. Bake 35–40 minutes, until edges are set and center jiggles slightly like gelatin.
8. Remove ramekins from water bath and let cool 10 minutes. Chill in the fridge for 1–2 hours before serving.
9. Serve cold, topped with a dollop of whipped cream and a sprinkle of cinnamon.

✨ Gluten-free, no-crust needed, and perfect for Thanksgiving or elegant dinner parties!

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 40 mins , Total Time : 1 hr 30 mins (includes chilling) , Servings : 4 , Calories : 180 , Net Carbs: 16g , Fats: 11g , Protein: 6g