Easy Mini Pumpkin Pies Recipe To Try This Fall

Pumpkin Pie may be the most popular Fall dessert of all time. It is warm, creamy, sweet and downright delicious.

By Jon Doe

These Mini Pumpkin Pies are a single serving of one of our favorite desserts.

Ingredients Almond meal Oat flour Maple syrup Melted coconut oil Pumpkin Garbanzo beans Cane sugar Cornstarch Vanilla Pumpkin pie spice Swipe up for the full list of ingredients!

Let's make Mini Pumpkin Pies

Step 1

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. Set aside. In a bowl,  whisk together the almond meal and oat flour until it is clump free.

Step 2

Add in the coconut oil and maple syrup and stir to combine. Using a tablespoon measure, press the crust into the bottom of the cupcake liners. Set aside.

Step 3

Add all the filling ingredients to a blender or food processor and blend until smooth, scraping down the sides as necessary.

Step 4

Pour the filling into the cupcake pan.

Step 5

Bake for 40-50 minutes, or until the surface of the pies begin to crack. Remove from the oven and let cool. Transfer to the refrigerator and refrigerate overnight. Serve with whipped cream if desired.

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