Pie Filled Pumpkins with Siggi's Whipped Topping

This is an entry I did for the Siggi’s yogurt #siggisandspice challenge. During the month of November, Instagrammers took a photo of one of Siggi’s seasonal yogurt flavors and tagged it #siggisandspice for a chance to win a month’s supply of free Siggi’s! WOW! I was inspired by these Paleo Pumpkin Pie Pumpkins from Foraged Dish, made a few subsititutions, and added a creamy Pumpkin Spice Siggi’s topping to accompany it. A fortunate side effect of entering this year’s #siggisandspice challenge? Having a couple cute and healthy Pie Filled Pumpkins with Siggi’s Whipped Topping to devour!

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Pie Filled Pumpkins with Siggi’s Whipped Topping

Seasonally spiced pumpkin pie filling is baked inside adorable sugar pumpkin shells for a crustless dessert sure to please the eye and mouth. Finish it with a light Siggi’s Pumpkin Spice topping for even more exciting flavor!

Ingredients

For pie filling:

2 sugar pie pumpkins

½ cup coconut cream

4 eggs

½ cup maple syrup

1 teaspoon vanilla extract

3 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

For whipped topping:

1 container Siggi’s Pumpkin Spice yogurt

½ cup coconut cream

2 tablespoons maple syrup

1 teaspoon cinnamon

Directions

Preheat oven to 350 degrees Fahrenheit. Cut around stem of both pumpkins to remove caps and set aside. Scoop out stringy flesh (discard) and seeds (save for roasting!) from inside pumpkins. Place capped and seeded pumpkin cavities on a baking sheet and bake for 45 minutes until flesh is soft.  Let pumpkins sit until cool enough to handle.

With a spoon, scoop flesh out from inside of pumpkins. You want to leave a small perimeter of pumpkin flesh inside the shell so that it is sturdy, but remove enough flesh (about 3 cups) to make the pie filling. Place flesh in a blender along with the rest of your ingredients (coconut cream through allspice). Blend at medium speed until fully combined.

Split pumpkin pie filling between two pumpkin shells. Bake filled pumpkins on baking sheet for 45 minutes, or until filling is set. A good test is to give the pumpkin a small shake. It’s center should be relatively firm, not soft or like liquid.   

While the pie cools, make whipped topping. Beat all ingredients together at medium speed until combined.

To serve this pie, I scooped spoonfuls of the filling out of the pumpkin shell into small bowls and then put a little topping on each one. The pumpkin shell made an awesome presentation but I wasn’t sure I wanted to slice the rind into slices to put on people’s plates… Thus the scooping into bowls. SO delicious!