Mini Pumpkin Pies

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!