Petite Pumpkin Pies (Paleo/GF/Vegan)
If there's one thing that is representative of holiday time, it's PIE. All kinds of pie are found at my family table whether it be cranberry apple, chocolate pecan, apple, pumpkin...it's a pie party!
Pie is one delicious way to say dessert (decadent breakfast) to someone, but there's usually one problem. The calories, the fat, the carbs, and processed sugar.... In an average slice of pie, you'll find 500 calories on their way into your system! I don't know about you, but I'd rather cut the caloric intake by about half, but not sacrifice the SIZE or taste of my piece of pie. So I created a spin on not just an old-time favorite, but a forever favorite.
I had some of my friends taste test and they all agreed that these pies go perfectly for a dessert with either a small scoop or ice cream, or coconut whipped cream, even yogurt. They also decided that it's a good quick breakfast option because it's not too sweet.
Makes approximately 12 mini pies
1 can pumpkin puree
1/2 c unsweetened vanilla almond milk
1/2 c maple syrup
1 egg yolk
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tbsp coconut butter
2 tbsp maple syrup
3/4 c raw mixed nuts
1/2 c almonds
1/2 c coconut flour
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
Preheat oven to 325 degrees F. In a blender, combine all of the crust ingredients and blend on high until the contents resemble a hard, doughy consistency. Transfer the dough to a large mixing bowl, and knead the dough with your hands, ensuring all of the ingredients are evenly distributed. Using a 1/4 cup measure, scoop out the dough and transfer into 12 paper tartlet liners (each liner is about 5" round, 2" high). Using your hands, even spread the dough, pressing down, so that the crust forms a thin layer inside each liner. Transfer the liners onto two baking sheets and bake for about 10 minutes. Place the crusts in the freezer for at least 30 minutes before filling.
While the crusts are baking, prepare the filling. Add all of the filling contents into a blender and blend on high until all is combined. It should resemble a watery pancake batter. Evenly pour the filling into each crust liner. Bake for about 20 to 25 minutes until the custard is still a little shiny and wiggles a little when the baking sheet is moved. Remove from oven. Top with almonds and dried fruit or enjoy plain!