After Russell’s soccer practice and Asher’s baseball game, my kids of course wanted one thing: crustless pumpkin pie. Doesn’t every kid beg their parents for some good old Paleo pumpkin dessert after a sporting event? It may be springtime in May, but at our house we whipped up some amazingly easy – 5 minute easy – pumpkin custard cups like it was mid-November.
This versatile grain-free dessert/snack/breakfast recipe is low in sugar, high in protein and is very simple to make and refrigerate for up to three days. I also freeze batches to use for a quick breakfast and for my sons’ school lunches. If you’re trying to have some healthier options on hand for your kids, this one has been a winner with mine for 7 years running 🙂