Mini pumpkin pies Perfect bite sized treats 💚 Dairy free ✔️ Refined sugar free ✔️ Gluten free ✔️ Ingredients Base Tsp honey 1/2c almond or hazelnut meal 1/2c in chopped pecans Tsp coconut oil 1tbsp + 1tsp nut/seed spread - I used mayvers energy spread Filling 100g cooked pumpkin 1 egg Tsp oil of choice (I used olive, can use coconut) 1/4c almond milk or alternative milk 1/8tsp clove 1/8tsp ginger 1/4tsp cinnamon 1/8tsp nutmeg Tbsp no added sugar maple Preheat oven to 180 degrees. Combine your meal and pecans into the food processor first and blitz. Add everything else for the base and blitz to combine. Press into 6 cupcake silicon moulds. Cook for 3-5 mins and remove from oven, set aside. Place all filling mix into your good processor and blitz into a smooth consistency. Spoon mix into your cases evenly. Place into the oven for 12-15mins (until centre is firm) remove from oven to cook. Note; use more maple, coconut sugar or honey if you prefer sweeter. Traditional pumpkin pie uses cream, condensed milk and brown sugar so generally is very sweet. Sweetness also depends on the pumpkin itself ;) Enjoy x
Posted on: Thu, 10 Jul 2014 10:55:25 +0000