If you like pumpkin pie you’re going to LOVE my recipe for Pumpkin Butter Pots de Creme. These rich, flavorful custards have no crust which makes them a perfect gluten-free alternative to traditional pie. They are easy to make, and serve. All you need is a spoon!

I use a combination of canned organic pumpkin and spiced pumpkin butter blended with creamy eggnog which eliminates the need to add sugar or spice.

For a beautiful presentation, I bake them in recycled yogurt jars, but traditional ramekins or small (4 oz.) mason jars work equally well.

I recommend making them in the morning so they have time to cool and chill in the refrigerator. To serve, top with a dollop of fresh whipped cream and a drizzle of warm salted caramel sauce. If you’re feeling extra decadent, add a sprinkle of crushed ginger snap cookies (omit if you are gluten-free). Your guests…