These wee yummy pumpkin pies are one of my favorite desserts! The gluten free graham cracker crust is what makes it for me. Try out the recipe below, & let me know what you think of these mini pumpkin pies!
Ingredients
(1) 15 oz. can organic pumpkin puree
Pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground all spice
1/4 tsp ground cloves
1 can condensed sweetened coconut milk
2 eggs
1 box gluten free graham crackers
1/2 cup melted coconut oil
optional: dairy free whipped cream or ice cream topping
The Process
make the crust:
finely blend your graham crackers in a food processor
once your graham crackers are crushed, mix with the 1/2 cup of melted coconut oil
once the coconut oil & graham cracker bit are well mix, portion into baking cups
mold the crust mixture into the baking cups
preheat oven to 350 degrees
start creating the filling:
in a bowl, mix together pumpkin puree, eggs, & condensed coconut milk
once well mixed, add in your seasonings: ground clove, all spice, nutmeg, cinnamon, & sea salt
portion the filling into the crust you've molded into the baking cups
once all the cups are filled, bake the mini pumpkin pies for 37-43 minutes
let cool, & enjoy with your favorite topping!
Bring these mini pumpkin pies to a holiday party, or enjoy at home! Happy holidays!
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