Mini Pumpkin Pies
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Prep Time 20 minutes
Cook Time 21 minute
Total Time 41 minutes
Servings 12 mini pies
Ingredients:
Pumpkin Pie Filling
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1 cup pumpkin puree
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1 large egg + 1 egg yolk
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¼ cup pure maple syrup
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2 tbsp unsweetened almond milk
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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¼ tsp allspice
Pecan Pie Crust
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1 cup Flourish Buttermilk Protein Pancake Mix
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⅓ cup date sugar
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½ cup toasted pecans, crushed
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½ tsp baking soda
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¼ tsp salt
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½ tsp cinnamon
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¼ cup coconut oil, melted and cooled
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1 egg, at room temperature
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½ tsp vanilla extract
Instructions:
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In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
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Preheat oven to 350 degrees F. Grease a 12 cup muffin tin with nonstick cooking spray or coconut oil. Set aside.
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In another large bowl, whisk together Flourish, date sugar, toasted pecans, baking soda, salt, and cinnamon. Add in coconut oil, egg, and vanilla and mix until crumb like mixture is formed.
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Using your hands, roll the dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands to form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there aren't any holes in the bottom or sides. Bake for 3 minutes.
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Once done baking, 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.
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Next add the pumpkin pie filling to the cookie cups. Each cup will get about 2 tablespoons of filling.
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Bake for 15 - 18 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them.
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Serve with a little whipped cream and a sprinkle of cinnamon on top & enjoy!
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