22 Nov Low Carb / Low Sugar Mini Pumpkin Pies
Preheat oven to 350°F.
Line a muffin tin with paper wrappers and spray with cooking oil of choice.
Prepare the crust by putting all ingredients into a food processor and pulsing until it forms a dough (use a bit or extra coconut milk or almond meal until the desired consistency is reached).
Roll out the dough to 1/4" thickness and cut out circles that are slightly larger than your muffin tin wells.
Press the dough into the tins and smooth out any wrinkles.
Prepare the filling by whipping all the ingredients together until they are a uniform color.
Spoon into the crusts until nearly full, just enough to ensure the filling won't spill out during transport.
Bake for 40 minutes, or until the crusts are golden brown and the filling is set.
Top with extra coconut cream and a sprinkling of pumpkin pie spice.
Ingredients
Directions
Preheat oven to 350°F.
Line a muffin tin with paper wrappers and spray with cooking oil of choice.
Prepare the crust by putting all ingredients into a food processor and pulsing until it forms a dough (use a bit or extra coconut milk or almond meal until the desired consistency is reached).
Roll out the dough to 1/4" thickness and cut out circles that are slightly larger than your muffin tin wells.
Press the dough into the tins and smooth out any wrinkles.
Prepare the filling by whipping all the ingredients together until they are a uniform color.
Spoon into the crusts until nearly full, just enough to ensure the filling won't spill out during transport.
Bake for 40 minutes, or until the crusts are golden brown and the filling is set.
Top with extra coconut cream and a sprinkling of pumpkin pie spice.
