Mini Pumpkin Pies

These cozy, bite-sized pumpkin pies combine creamy maple-sweetened pumpkin filling with a spiced gingerbread cookie crust — the perfect blend of fall flavors in every mini cup.

Mini Pumpkin Pies with Gingerbread Cookie Crust

Directions:

First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 1.5-inch x 5-inch parchment paper strips, they do not need to be exact but should generally just fit in the muffin tin. Spray muffin tins (with parchment paper in them) with nonstick cooking spray and press the parchment paper strips down into the grease to help them stick to the pan — this is also to help you get out the mini pies when they are done baking so do not skip it!
In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.
Next, use your hands to roll dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands or a teaspoon to help you form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there isn’t any holes in the bottom or sides. Bake for 5 minutes.
Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
Next add the pumpkin pie filling to the cookie cups. Each cup will get approximately 1.5 – 2 tablespoons of filling. To smooth the filling, barely shaking the pan back and forth to settle the filling.
Bake for 25-30 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them from the pan. To remove them, gently run a butter knife around the edges of the crust, then pull up on the parchment paper to remove. Serve immediately or cover and place in the fridge until ready to serve.
Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. Enjoy!

Nutrition:

30 minutes · 12 servings

Ingredients:

For the pumpkin pie filling:

1 cup pumpkin puree
1 large egg
1 egg yolk
¼ cup pure maple syrup
2 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice

For the gingerbread cookie crust:

1/4 cup melted and cooled coconut oil
1/4 cup coconut sugar
2 tablespoons blackstrap molasses
1 egg, at room temperature
1 teaspoon vanilla extract
1 cup packed fine blanched almond flour
1/3 cup coconut flour (do not pack)
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt

For topping:

Whipped cream or whipped coconut cream

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Damian Bramer, Nutritionist

Damian earned her bachelor’s in nutrition science from UC Davis, California and is a certified nutrition consultant. She provides nutrition guidance and education for people who suffer from a wide array of conditions such as autoimmune disease, degenerative diseases, mental illnesses, diabetes, cancer and most recently obesity. She has also provided support for specialty groups such as athletes, adolescents, and the elderly.

She believes the best way to maintain good health is to adopt eating and lifestyle habits that are sustainable for the long term. These habits should not only be manageable but enjoyable to you as well. They should support your individual energy requirement, optimize your digestive health, lower inflammation, and keep your blood sugar balanced.

Strengthening the body’s systems and improving the quality of life with whole foods nutrition is the common goal for all her patients.