Pumpkin Pie Clafoutis

I get extra excited when Autumn rolls around mostly for one reason, pumpkins!  I love all things pumpkin, (except traditional pies, because I'm not a fan of the crust).  This healthy, crustless pumpkin pie clafoutis is my favorite fall treat!  You can even eat this for breakfast, as a tasty snack, or dolled up with some honey-sweetened whipped cream for a festive dessert.

I love this, my toddler loves this, my husband loves it, and you're gonna love it too!

INGREDIENTS:

- 1/2 cup grass-fed butter (I like this kind; or you could try coconut oil or ghee for a dairy-free option)

- 1 & 3/4 cups pumpkin puree, (homemade is best, or I like this kind)

- 1/2 cup raw honey, or more to taste

- 4 eggs, preferably from pastured chickens

- 1/2 cup plain whole-milk yogurt, milk kefir (or use full-fat coconut milk for a dairy-free option)

- 1/3 cup blanched almond flour

- 2 teaspoons pure vanilla extract

- 1 teaspoon cinnamon

- 1/2 teaspoon ground ginger

- 1/8 teaspoon ground cloves

- pinch of nutmeg

- 1/4 teaspoon unrefined sea salt

DIRECTIONS:

1. Preheat oven to 325 degrees, and butter an 8x8 baking dish.

2. Melt the butter in a small pot over low heat.  Turn off heat and allow to cool slightly before combining it with the other ingredients.

3. Blend together all ingredients in a blender, (taste testing, and adding more honey if it's not sweet enough for you).

4. Pour mixture into prepared dish, and bake for 35-45 minutes, or until center is set.

5. Remove from oven and allow to cool.  Transfer to fridge.  (It's definitely best served cold, but it's still delicious warm).

*Please note:  If you substitute all coconut products for the dairy, you might want to add a bit more spices, as the coconut flavor may mute them.

Enjoy!

Approximately 6-9 servings

(Adapted recipe from here)