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Mini Pumpkin Pies
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Mini Pumpkin Pies

When you just want a bite of dessert, these Mini Pumpkin Pies will do the trick! Vegan and low-carb they make an easy and tasty dessert.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15 2 pies per person
Calories 202kcal
Author Jennifer Draper

Ingredients

Crust

  • 12 oz chopped walnuts
  • 1 tablespoon brown sugar
  • 1 tablespoon coconut oil, melted (can also use butter if desired)

Filling

  • 15 oz canned pumpkin (not pie filling)
  • 1/4 cup maple syrup (can use honey)
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon cloves

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line mini muffin pan with mini cupcake liners
  • Add walnuts, 1 tablespoon sugar and melted oil to blender or food processor and process several seconds until finely ground
  • Add all filling ingredients to large bowl and whisk until smooth
  • Add about 1 1/2 teaspoons of the walnut to the bottom of each line and press tightly with fingers
  • Add about a tablespoon of filling (fill to the top and smooth out)
  • Bake for about 20 minutes or until set
  • Remove and let cool completely and refrigerate until ready to serve

Nutrition

Calories: 202kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4415IU | Vitamin C: 1.5mg | Calcium: 40mg | Iron: 1.1mg