Low Carb / Low Sugar Mini Pumpkin Pies

RatingDifficultyIntermediate

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Yields9 Servings
Prep Time50 minsCook Time40 minsTotal Time1 hr 30 mins
Crust
 2 cups almond meal
 0.50 tsp salt
 0.25 cup coconut oil (melted)
 1 egg
 1 tbsp coconut milk
 2 tbsp Nectevia
Filling
 1 can pureed pumpkin
 0.50 can coconut cream (reserve the rest of the can for the topping!)
 1 tbsp pumpkin pie spice
 0.33 cup Nectevia
1

Preheat oven to 350°F.

2

Line a muffin tin with paper wrappers and spray with cooking oil of choice.

3

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).

4

Roll out the dough to 1/4" thickness and cut out circles that are slightly larger than your muffin tin wells.

5

Press the dough into the tins and smooth out any wrinkles.

6

Prepare the filling by whipping all the ingredients together until they are a uniform color.

7

Spoon into the crusts until nearly full, just enough to ensure the filling won't spill out during transport.

8

Bake for 40 minutes, or until the crusts are golden brown and the filling is set.

9

Top with extra coconut cream and a sprinkling of pumpkin pie spice.

Category

Ingredients

Crust
 2 cups almond meal
 0.50 tsp salt
 0.25 cup coconut oil (melted)
 1 egg
 1 tbsp coconut milk
 2 tbsp Nectevia
Filling
 1 can pureed pumpkin
 0.50 can coconut cream (reserve the rest of the can for the topping!)
 1 tbsp pumpkin pie spice
 0.33 cup Nectevia

Directions

1

Preheat oven to 350°F.

2

Line a muffin tin with paper wrappers and spray with cooking oil of choice.

3

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).

4

Roll out the dough to 1/4" thickness and cut out circles that are slightly larger than your muffin tin wells.

5

Press the dough into the tins and smooth out any wrinkles.

6

Prepare the filling by whipping all the ingredients together until they are a uniform color.

7

Spoon into the crusts until nearly full, just enough to ensure the filling won't spill out during transport.

8

Bake for 40 minutes, or until the crusts are golden brown and the filling is set.

9

Top with extra coconut cream and a sprinkling of pumpkin pie spice.

Low Carb / Low Sugar Mini Pumpkin Pies


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