DIRECTIONS: Preheat oven to 350°F. In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet. Bake for 25 to 30 minutes. Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour. Serve with whipped cream, if desired. 

NUTRITION INFO: 1 ramekin, Calories: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4.5 g, Cholesterol: 111.5 mg, Sodium: 63.5 mg, Fiber: 2.5 g, Sugar: 3.5 g

(Recipe and photo courtesy of Skinnytaste)