If you are looking for your new pumpkin obsession, you've come to the right place.
These mini pumpkin pies are AH-mazing! I mean, I feel like I should apologize to you now for how many you're going to eat in one day. But hey, pumpkin pie is a perfectly acceptable breakfast food in my opinion, and these are officially healthy.
They're grain-free, dairy-free, legal for keto, Whole30 and Specific Carbohydrate Diets. And if you substitute maple syrup for honey, they're even vegan.
Keto AND vegan? What kind of sorcery is this?
The good kind, baby. It's all good!
Some of you may live in places where it's already cold, but here in SoCal, it's going to be 90 this weekend. And that makes these mini pumpkin pies even better - you don't even have to bake them! They're no bake. No kidding!
Okay, that's enough of a sales pitch. Let's get to the recipe, shall we? I'm sure somebody at your house is waiting to lick those coconut whipped cream beaters!
Mini pumpkin pies
Adapted from Detoxinsta.com
Makes 12 mini pies
1 1/2 cups walnuts
1/2 cup of shredded coconut
3 TBS honey
1 1/2 TBS coconut oil
1/4 tsp salt
1 1/2 cups of pureed pumpkin (roughly one can)
1/3 cup of almond milk
1/3 cup coconut oil
1 cup of pitted medjool dates
1 1/2 tsp vanilla extract
1 TBS pumpkin spice
(Or 1 1/2 tsp cinnamon, 1/2 tsp ground ginger and 1/2 tsp ground cloves)
1. Line standard muffin tins with 12 nonstick cups.
2. To make the crust, put walnuts and coconut in a food processor and plus into a fine meal. Add honey, coconut oil and salt and pulse again until mixed. The dough should stick together like this:
Scoop one heaping tablespoon of dough into each muffin tin. Use your fingers - or if you have sensory issues, use a spoon - and press down and to the sides to form a crust. Chill the muffin tin in the refrigerator while you prepare the filling.
3. Rinse out your food processor and use it to combine the filling ingredients. Spoon the batter into the crusts. Smooth the tops and return to the fridge to set, at least 4 hours or overnight.
Extra credit: Coconut whipped cream
Adapted from ohsheglows.com
1 can of full-fat, unsweetened coconut milk. (chill in fridge for 24 hours ahead of time)
3 TBS of honey
1/2 tsp of vanilla extract
Remove the chilled coconut milk from the fridge. DO NOT SHAKE IT. Carefully open. The cream will be on the top. Carefully scoop out the cream and place in a mixing bowl. Discard the remaining coconut water or use in another recipe.
Using an electric mixer on high, beat the cream until fluffy and smooth. Add the honey and vanilla and mix again.
Use immediately or chill until ready to use. It will firm up when chilled. Store in a sealed container in the fridge for up to one week. (Try it as creamer for your coffee OMGGGGGGG)
Heather Anderson is a natural health educator, writer, blissfully happy autism mom, fintech marketer and lover of life in Southern California.
Please join me on this autism journey. Let’s create a positive, supportive community in which we can learn, grow and prosper. Where the focus isn’t just on your autistic child, but on your own personal growth as well.