The perfect pumpkin pies!

Just in time for this chilly autumn season, we have this yummy mini pumpkin pie recipe that’s perfect for anyone who is avoiding dairy or gluten! These mini pies are a perfect serving & will definitely satisfy your sweet tooth without the added refined sugars. 

What you’ll need: 

Crust – 

1/2 cup almond flour 

1/4 cup coconut flour 

3 tablespoon melted coconut oil

2 tablespoon maple syrup 

Pumpkin layer – 

1/2 cup of nut butter

1/2 cup coconut oil

1/3 pumpkin purée 

1/4 cup maple syrup

1 teaspoon vanilla extract 

2 teaspoons pumpkin pie spice 

1/4 teaspoon sea salt 

Steps: 

Preheat oven to 350°F. Place silicone liners (or normal baking cups) in cupcake tin. 

In a small bowl, mix the crust ingredients. Press crust mixture into each silicone liner with your fingers. 

Bake for 15 minutes or until edges start to become slightly brown. Let crust cool completely. Put it in the fridge or freezer for about 20 minutes if you are making them in a hurry. 

In another bowl, add all pumpkin layer ingredients. Microwave for 15 seconds or heat on stovetop so that the mixture is drippy. Stir until fully combined. 

Pour pumpkin mixture over crust layer & set in the freezer for at least 2 hours. 

Optional: Top with homemade whipped cream! 

This recipe comes from Calla’s Clean Eats! 

Check out our social media @Conners.Clinic for a step-by-step video!