* Gluten-Free * Dairy-Free * Egg-Free * No White Sugar! *
I just realized how often I use muffin tins for making many of my recipes! From frozen smoothie treats, dairy-free ice cream bars, tiny egg-free quiche, and now mini pumpkin pies! I hope this isn’t becoming a fixation, like my obsession with polka dot clothing a few years back!
It’s a beautiful autumn holiday weekend here in Canada, and the perfect opportunity to indulge in another one of my forever obsessions – pumpkin spice! I’ll be in cinnamon, clove and ginger heaven all weekend, as I bake up a storm for a little dinner party I’m having tomorrow. Not only are they wonderfully fragrant, these delectable spices are also extremely anti-inflammatory. Just the smell alone is enough to send me to my happy place.
I made these adorable bite-sized pumpkin pies just yesterday, using my 24 cup mini muffin tin, similar to this one >> here. The recipe below will make 48 mini muffin tin pumpkin pies, or you can cut the recipe in half and simply bake 24. The full recipe below will also make one regular sized pie!
Mini Muffin Tin Pumpkin Pies with Maple Pecan Crust
• 4 cups raw pecans
• 2 cups rolled oats, processed into flour
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1/3 cup ground flax meal
• 2 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1/4 tsp. ground cloves
• 1 tsp. Himalayan pink salt
• 2 Tbsp. coconut oil
1. Preheat oven to 350° F.
2. Grind the oats into a fine powder using a food processor, then transfer to a bowl.
3. Add the pecans to the food processor and grind until finely chopped. If the mixture becomes too dry, scrape down the sides of the food processor, add a bit of coconut oil and continue.
4. Combine all ingredients together in a bowl and mix well.
5. To form the individual crusts, grease a muffin pan with coconut oil and press the pecan oat crumble firmly into bottom. For this recipe, I was using a very tiny muffin tin so I only added the crust to the bottom (not the sides, as I have done in the past when using a regular sized muffin tin).
7. Bake for 10 minutes and allow to cool before continuing.
• 2 ¼ cups pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup full-fat coconut milk
• 1 Tbsp. coconut oil
• 3 Tbsp. cornstarch
• 2 tsp. vanilla extract
• 2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. Himalayan pink salt
1. In a small bowl, whisk together the maple syrup and cornstarch, set aside.
2. Using a separate bowl, mix together all other ingredients, then combine with the maple syrup and cornstarch. Blend well using a hand mixer.
3. Pour the filling into the individual pie crusts.
4. Bake for 20 minutes, then remove from oven and place on cooling rack for one hour.
* For a full sized pie, bake for 30-40 minutes.
For the icing, I went away from my usual coconut whipped cream because I needed to something a little faster to prepare, while still keeping it room temperature stable. This recipe uses Daiya dairy-free cream cheese and is sweetened with monk fruit, but of course, you can use any sweetener of your choice.
• 227g (1 container), Daiya cream cheese
• Monk Fruit Sweetener, to taste. Monk fruit is 200 times sweeter than sugar so it’s best to start with ½ tsp. and adjust to taste.
• 1 tbsp. cornstarch
Add all ingredients to a bowl, and whip until fluffy using a hand mixer.