Description
These Mini Pumpkin Pies are a wholesome paleo version of the classic Thanksgiving dessert that’s sure to please any pumpkin pie fan.
Ingredients
Scale
Crust:
- 2 cups nuts (I used a mixture of pecans and cashews)
- 4 large pitted dates
Pie filling:
- 1 can (14 oz) pumpkin puree
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ cup unsweetened vanilla almond milk
- ¼ cup pure maple syrup
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse the nuts until they resemble coarse bread crumbs. Add in the dates and pulse until the mixture is uniform and crumbly. Press the mixture into four 4-inch mini pie baking cups. Bake the crusts for 6-8 minutes until the edges are golden brown.
- While the crusts are baking, prepare the filling. In a large bowl combine the pumpkin, eggs, lemon juice, vanilla, milk, maple syrup, pumpkin pie spice, and salt. Whisk thoroughly until all ingredients are incorporated. Pour the filling into the four pie crust cavities.
- Bake in the oven for 30 minutes until the filling is set. Let the pies rest before serving so the filling can firm up.
