Mini Pumpkin Pies

25 Oct


1 c salted pecans
1 tsp vanilla
1 tsp maple syrup
1/2 tsp cinnamon

Food process until you have a fine nut meal. Scoop even portions into a 12 ct muffin tin with baking cups inside. Bake 350 10 mins.

15.5 oz canned pumpkin
1/3 cup maple syrup
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg

Portion into 11 of the cups and use the crust from the twelfth cup to garnish at completion of cooking. Cook 40 to 50 minutes at 350.

1/2 cup heavy cream
Honey to taste

Beat until stiff and the add honey. Put topping on cooled mini pies and sprinkle with remaining crust. You can make coconut whip cream if you’re dairy free, although because heavy cream is all fat many people have no reaction to it and it can be used in the Whole30 plan.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: