Mini Pumpkin Pies
Ingredients
The crust
-
2
cups
raw pecans
-
½
cup
unsweetened shredded coconut
-
¼
cup
real maple syrup
-
2
tablespoons
coconut oil
-
¼
teaspoon
kosher sea salt
The filling
-
1
15 ounce can
pumpkin puree
-
½
cup
coconut milk cream
-
½
cup
real maple syrup
-
2
large
eggs
-
1
large
egg yolk
-
1
teaspoon
ground cinnamon
-
1½
teaspoons
pumpkin pie spice
-
1
teaspoon
vanilla extract
-
½
teaspoon
kosher sea salt
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with liners.
- In a food processor, pulse the pecans and shredded coconut until finely ground.
- Add maple syrup, coconut oil, and sea salt to the processor and pulse until combined.
- Divide the crust mixture evenly among the muffin cups and press down to form crusts.
- In a large bowl, mix together the pumpkin puree, coconut milk cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt until smooth.
- Spoon the filling evenly over the crusts in the muffin pan.
- Bake for about 30 minutes or until the filling is set.
- Allow the mini pies to cool completely, then refrigerate for at least 6 hours before serving.
Nutrition Facts (estimated)
Servings
16
Calories
196
Total fat
15g
Total carbohydrates
15g
Total protein
3g
Sodium
122mg
Cholesterol
20mg
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