Mini Pumpkin Pies

I love the fall. I love the leaves changing, soups, and most of all pumpkin recipes! Maybe that makes me a little basic, but oh well! Every fall, I love coming up with new recipes that are pumpkin loaded. This pumpkin recipe is a take on the classic pumpkin pie. A gluten, dairy, and refined sugar free take on pumpkin pie.

I decided to make mini pies in order to have meal size versions for my meal preps. Using silicone baking cups is highly suggested for this recipe, though one could also use a regular muffin tin, or make a larger pie. I used my silicone cups in a muffin tin just to help stabilize them. Begin by preheating the oven to 350 degrees. Then blend two cups of cinnamon granola (I used KIND) with a quarter cup of honey and two tablespoons of coconut oil in a food processor or blender. Don’t over blend, just enough for the granola mixture to be able to be pressed into the baking cups. Once blended add a spoonful or two (about a centimeter deep) to each baking cup and press into bottom of cup.

In a medium bowl, mix one cup of pumpkin puree (not pumpkin pie mix) with a quarter cup of coconut sugar, a half cup of full fat coconut milk, one egg, a heaping teaspoon of pumpkin pie spice, a teaspoon of cinnamon, and one tablespoon of maple syrup. Mix until combined. Pour on top of granola mixture in muffin cups until a few millimeters from top of cup (if you wanted more mini pies, don’t fill the cups as high). Bake at 350 degrees for about 20-25 minutes, or until the top of pies no longer jiggle. Remove from oven and place on baking rack to cool. Pies can be popped out of silicone cups once cool. Top with more granola or coconut cream.

Side note: these are not overly sweet pies, for a sweeter pie, add more sugar or maple syrup.

---

Mini Pumpkin Pies

Gluten Free/Dairy Free/Refined Sugar Free

(Makes approx. 9-11 servings)

Ingredients:

• 2 cups cinnamon granola

• 1/4 cup honey

• 2 tbsp coconut oil

• 1 cup pumpkin puree

• 1/4 cup coconut sugar

• 1/2 cup full fat coconut milk

• 1 egg

• heaping tsp of pumpkin pie spice

• 1 tsp cinnamon

• 1 tbsp maple sugar

Directions:

1. Preheat oven to 350 degrees.

2. Place granola, honey, and coconut oil in blender or food processor.

3. Blend. Spoon into 9-11 silicone baking cups, press granola mix into bottom of cups.

4. In medium size bowl, mix together pumpkin puree, coconut sugar, coconut milk, egg, spices, and maple syrup.

5. Pour pumpkin mixture over granola in baking cups.

6. Bake for 20-25 minutes at 350, until top of pumpkin mixture no longer jiggles.

7. Cool on baking rack. Pop out of silicone cups once cool. Store in refrigerator or freezer.

8. Eat one or all 9! But always stay hungry hungry!