Mini Pumpkin Pies

Ingredients:

  • 2 Cups Pureed Pumpkin
  • 1 Large Egg
  • ¼ Cup Egg Whites
  • ½ Cup Milk Of Choice
  • 3 Teaspoon Melted Butter Or Coconut Oil
  • ⅓ Cup Brown Sugar Or Honey
  • 2 Tablespoons Vanilla Extract
  • ¼ Teaspoon Ground Nutmeg
  • 2 Drops Clove Oil
  • 2 Drops Ginger Oil
  • 3 Drops Cassia Or Cinnamon Bark Oil
  • 1 Uncooked Pie Crust

SERVINGS: 12
PREP TIME: 15 min
COOK TIME: 45 min

Directions:

  • Preheat oven to 350° F.
  • Take pie crust and cut out circles to fit inside a greased muffin tin. Don’t roll the dough out too thin or else the pie will fall apart after it’s cooked.
  • In a blender or food processor, blend all ingredients until smooth.
  • Evenly divide the pie filling into pie crust.
  • Bake for 30–45 minutes or until crust lightly browns and when a toothpick is inserted into the pies comes out clean.
  • Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate

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