Mini Pumpkin Pies
These adorable mini pumpkin pies are a creamy, sweet dessert perfect for holiday meals, gifts, snacks... who doesn't love pie? The combination of Cinnamon, Ginger, and Clove makes warm and spicy pumpkin pie filling. These individual servings are the perfect way to finish off a delicious meal. Make a double batch to freeze for later!
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
Preheat oven to 350° F.
Take pie crust and cut out circles to fit inside greased muffin tin. TIP: Don't roll the dough out too thin or else the pie will fall apart after it is cooked.
In a blender or food processor, blend all ingredients until they are smooth.
Evenly divide the yummy pie filling into pie crusts.
Bake for 30–45 minutes or until the crust turns light brown and a toothpick comes out clean.
Let sit for 10 minutes, or until cool. Try not to sneak a bite!
Gently remove from pan and refrigerate.
Tip: If you would rather make one whole pie, this recipe will make one medium pie.