Petite Pumpkin Pies!

Ready for pumpkin pie that’s easy, delicious, guilt-free, etc? Here we go! As part of our Harvest Feast, I made Petite Pumpkin Pies for dessert. These were fairly simple to make; I prepped them post-dinner, on Halloween, while my husband took the kids to a Harvest Festival at a church around the corner. They were already cooked and ready to go when trick-or-treating was done by the end of the evening. There were plenty leftover to stick in the lunch boxes the next day, too.

First, I prepped my pans with coconut oil spray. I actually haven’t had cooking spray in my house in over an year and a half but I grabbed this for kicks and giggles when I saw it. It will get used rarely, but I thought for ease of prep with the mini muffin tin, this was perfect!


I used this recipe for the crust: (click here)

I did get mine to roll out pretty smoothly. I added a little more flour to it to get it the right consistency, I rolled it out, then took a measuring cup and cut out the circles for the mini muffin tin. (see below) The dough for one crust made 20 mini circles.


Then I placed the circles into the mini muffin tin. (See below) DO NOT PRE-BAKE THESE!


FOR THE PIE FILLING: (Based on a previous blog of mine Pumpkin Cacao Custard)

Pumpkin Pie Filling

1 cup fresh roasted organic pumpkin                                                                                                                                                       1 handful or nuts (I used both pecans and pistachios)1 tsp cinnamon
1/4 tsp ground ginger
Pinch of salt
1 tbsp raw honey
1 tsp of pumpkin pie spice
1/2 cup unsweetened coconut shreds
3 organic eggs
1 cup full fat CANNED organic coconut milk or coconut cream (do not use boxed b/c there is not enough fat)

Throw it all into the food processor and blend away until it’s the consistency that you prefer. I kept mine a little on the chunky side.


Then just pour into mini muffin molds! 

Put it in a 350 degree oven and bake for  18-20 minutes. #easyaspie


And there was enough pumpkin pie mix leftover to make a custard, as well! This one baked for 45 minutes at 350!


The finished product, ready for the trick-or-treaters when they got home that night!


The leftovers went into lunch boxes the next day, for the first day of November!



And we may have had some for breakfast the next day to celebrate the first day of November! Mine was served hot with maple sausage, chilled coconut milk, flaked coconut and pecans. And, of course, a hot cup of bulletproof coffee! 🙂



Happy Fall Ya’ll!



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